It’s spring, and I’m sticking with that story.
Sure, it snowed last weekend. And earlier in the week. But it has also been in the 60’s MANY times in the last few months… It’s totally spring.
Spring = pies. Obviously. I’m a total pie fan (sorry, cake!), and a huge rhubarb fan too. In an ideal world I would have found raspberries on sale and made a raspberry-rhubarb pie; however, that is me living in fantasy land. I’ll just wait another few months for that!
For now: Strawberry-rhubarb pie awesomeness. I just can’t get enough of it! Apparently Derek can’t either, as he ate 90% of the pie within 24 hours, straight from the pie pan! Glad to know it was good… It probably had something to do with the fact that I MASTERED my pie crust — something I’ve been struggling to do in my last few pies. Whew. I’ve got the touch back.
I don’t have a “go to” recipe (although this might be it now!), so I did a bunch of research on what other people think is helpful. A lot of blogs recommend using tapioca pearls to soak up liquid: alas, I did not have any on hand (and was too pie-hungry to go shopping!). I decided to just toss the fruit in sugar to urge the juices out, and then make the pie once a hefty amount of juice had already drained.
It turned out great! I am impatient and didn’t let it cool 100% before slicing, but once it was fully cooled the pie had a wonderful structure to it. Nothing worse than cutting into a pie and having everything run out… ugh. I took these pictures in my impatience, so keep in mind that it will be more set up than it looks!
Make this pie. Set it out back on the porch for a cute boy to steal. Then ask him to come in and share it with you (otherwise skip that second step). Happy spring!
Adapted from Martha Stewart
2 chilled pie crusts
1 3/4 pounds rhubarb, cut into 1/2-inch-thick pieces (6 cups)
6 ounces strawberries, coarsely chopped (1 cup)
1 1/2 cups granulated sugar, plus 3 Tbsp for drawing out juice
1/4 cup cornstarch
1 Tbsp finely grated orange zest
1/4 tsp salt
2 Tbsp butter
1 egg, lightly beaten (for egg wash)
At least 30 minutes before assembling this pie, toss the cut rhubarb and strawberries with 3 Tbsp sugar in a strainer to allow juices to run out. Save these juices to make flavored whipped cream, cocktails, or as an ice cream topping!
Roll out one of the pie crusts out to 1/8″ and fit to a pie pan. Return to the refrigerator to chill until filling is ready.
In a large bowl, combine the remaining sugar with the orange zest. Using clean fingers, rub the zest into the sugar to release the flavor. Add cornstarch, salt, and prepared fruit mixture. Toss to fully coat the fruit.
Pour the fruit mixture into the prepared crust, and refrigerate while you roll out the second pie crust to 1/8″ thickness. Dot the top of the fruit mixture with butter before covering with the second crust, tucking edges under the bottom crust, and pinching closed along the edges. Trim any excess dough and cut slits in the top of the crust.
Chill the pie for 30 minutes before brushing with the egg wash and baking at 375 F for 80 minutes. Make sure to place a baking sheet below the pie to catch any dripping juice. After 45 minutes of baking, cover the top of the pie with a tent of foil to prevent it from becoming to dark.
Let cool on a rack until completely cool — at least two hours.