Strawberry Rhubarb Pie & a Graduation!

Strawberries and rhubarb are everywhere in the markets at this time of the year. Their season is rather short and they will be gone before we know it. This coming weekend why not plan on making one of the most delicious springtime treats – a strawberry rhubarb pie! When cooked together in a pie this classic combination of sweet strawberries and tart rhubarb are a match made in heaven. My husband would agree, as this is his favorite dessert, let alone his favorite pie.

Rhubarb does not grow in the warmer parts of Mediterranean countries, so I did not know anything about it until I came to the U.S. I was intrigued by their pinkish red stems, which resemble the stems of fat rainbow chard. Rhubarb is really a vegetable that is actually used as a fruit! Strawberries release a lot of juices as they bake and the pie may be a little runny when it comes out of the oven, so be sure to use a thickening agent. My favorite thickener for pies is Instant Clearjel from King Arthur’s Flour, but cornstarch will do equally as well. Enjoy this wonderful pie served warm with a generous scoop of vanilla ice cream.

May this year is a month of many important events for my family: my husband and I are celebrating a milestone anniversary this week, and my daughter just graduated from college. This past weekend, we all travelled to Charlottesville for the joyous occasion. Four years passed way too quickly and we are all beyond excited about the bright future that lies ahead for her! Of course, I took loads of pictures from her graduation and I wanted to share a few of them with all of you today!

Strawberry Rhubarb Latice-Top Pie

     All-Butter Double Pie Crust

• 8 oz. unsalted, cold butter (2 sticks), diced
• 2½ cups all-purpose flour
• ½ tsp. salt
• 1 TBSP. granulated sugar
• ½ cup ice cold water (or buttermilk), plus additional if needed

Strawberry – Rhubarb Filling

• 4 cups fresh, ripe strawberries, hulled and sliced in half
• 2 cups fresh rhubarb, sliced on a diagonal into ⅔” pieces
• ½ cup granulated sugar
• ½ cup lightly packed brown sugar
• ¼ cup Instant Clearjel or cornstarch
• — pinch of salt
• ½ tsp. lemon zest
• 2 TBSP. fresh lemon juice

Toppings

• 1 egg, lightly beaten
• 2 TBSP. granulated sugar

1. Dice the butter and refrigerate it for 5 minutes to firm up.

2. Pour the flour, sugar, and salt into the bowl of a food processor. Pulse a few times to combine the dry ingredients. Add the cold butter and pulse about 12-15 times, or until the butter pieces are the size of peas.

3. Remove the lid of the food processor and drizzle the ice water into the mix. Process for about 5-6 seconds, or until you see the dough just starting to come together. It is important not to over-process so the crust is tender. Check the dough by grabbing a small piece of dough and pinching it in your fist. If it holds together it is done. If not, add a couple of teaspoons of cold water to the dough and process again.

4. Dump the dough onto a floured surface and make a ball out of it. Divide it in half and flatten each half into an even disk. Wrap each disk in plastic wrap and refrigerate for an hour or overnight. This will help the butter get cold again and the flour will evenly absorb all the moisture, making it easier to roll.

5. While the dough is chilling, make the filling: In a medium bowl mix together the sugars, Clearjel or cornstarch, salt, lemon zest, and lemon juice. Toss in the strawberries and rhubarb and mix gently. Put aside for 10 to 15 minutes.

6. Remove the dough from the refrigerator and let it rest for 10 minutes or until it is more pliable. On a well-floured surface, roll the bottom crust working from the middle of the dough out. The dough will be at first tough to roll but it will gradually become easier as it gets thinner. Rotate the dough and flip it on the other side a couple of times as you roll. Sprinkle with more flour as needed. When the dough is about ⅛” to ¼” and about 12″ in diameter, it is ready. Gently invert the crust over a 9” or 10” pie pan. (I like to use a glass one, so I can check if it is baked all the way through). Trim the edge so it is almost even with the edge of the pan. Chill the bottom pie crust for 20-30 minutes, if you have the time. This will prevent the crust from shrinking when it bakes.

7. Roll out the top crust using this method to the same thickness. Use a pizza slicer or a sharp knife to slice the dough into ½-inch wide strips. Preheat the oven to 400° F and place a rack in the center of the oven.

8. Remove the pie pan with the bottom pie crust from the refrigerator. Spoon the filling and the juices into the pie crust. Weave the crust strips on top of the pie in a lattice pattern. Check out my quick Instagram video on how to assemble it.

9. Line a baking sheet with parchment paper and place the pie pan on top. Brush the egg wash over the piecrust and sprinkle generously with the sugar. Bake the pie for 15 minutes. Reduce the temperature to 350°F and bake for an additional 30 minutes. The crust should be golden on the top and the bottom and the filling should be juicy and bubbling. Carefully remove from the oven and allow it to cool completely before slicing and serving!

Elizabeth’s Graduation from UVA