I have a confession to make. Although I am well known as a lover of all things pie, up until this May I had never actually tasted a Strawberry Rhubarb Pie. Shocking, I know.
My first taste of this classic was at the Old Ebbit Grill in Washington. They had a selection of desserts featuring local strawberries that could not be resisted.
After one bite I knew I had found a new love. The tart rhubarb and sweet strawberries combined to make a perfect almost jam like filling. I wanted more. So as soon as the first local strawberries appeared, I went out and bought a basket. I paid top dollar for these berries ($7 for a litre) but it was totally worth it.
Using Anna Olson’s recipe, I baked my first Strawberry Rhubarb Pie. The crust was crisp and flaky on the edges, but the base got a little soggy. Next time I think I’ll blind bake the crust for a few minutes before adding the filling. The filling was delicious, sweet and tart, just like the slice I had in Washington. Be sure the pie is completely cooled before slicing to ensure that the filling has set.
Strawberry Rhubarb Pie
Adapted slightly from here.
- 1 1/4 cup all purpose flour
- 1/4 tsp salt
- 1/4 cup cold butter, grated
- 1/4 cup cold shortening, grated
- 1 tbsp lime juice
- 3 to 5 tbsp ice cold water
- 4 cups rhubarb, chopped
- 2 cups strawberries, sliced
- 1 cup sugar
- 3 tbsp cornstarch
- 1/2 tsp cardamom
- 1/4 tsp ginger
- pinch of salt
- 1/4 cup unsalted butter
- 2/3 cup all purpose flour
- 1/2 cup sugar
- 1/4 tsp cardamom
- pinch of salt
- Make the pie crust. In a large bowl mix the flour and salt together. Using a pastry cutter or your finger tips, cut the butter and shortening into the flour until pea sized pieces of butter and shortening are formed. Add the lime juice and 3 tablespoons of ice water. Stir with a fork until the dough comes together, adding more ice water if necessary. Form the dough into a disk, cover with plastic wrap and refrigerate for 30 minutes. Once chilled, roll out the dough till 1/4 inch thick and large enough to fill a 9 inch pie plate. Place the dough in the pie plate, trim the edges and chill for another 30 minutes.
- Make the filling. While the dough is chilling, mix all the filling ingredients together in a large bowl. Let sit for 30 minutes then pour into to prepared pie crust.
- Make the crumb topping. In a small saucepan, brown the butter. In a small bowl mix the flour, sugar, cardamom and salt together. Pour the browned butter over the flour mixture and stir together. Pour the crumb topping over the pie filling.
- Bake the pie at 400F for 20 minutes, then lower the temperature to 350F and continue baking for another 40 minutes, until the bubbles. The pie may leak, so place a baking sheet underneath the pie plate to avoid a messy oven.
- Let the pie chill completely before serving (at least 3 hours)