Growing up in the South, pie was something I was accustomed to at an early age. Homemade pie is served at every cookout, every nearby diner, any special occasion. I’m sure certain visuals come to mind when people think about the South and pie; such as the pie cooling in the windowsill, which actually does happen. My grandparents had a friend on a nearby farm that would bring blackberries by the bushel, which would always turn into some sweet pie-like confection.
I sampled several cobblers, pies, and turnovers throughout my childhood. Although, I am going to get honest with you for a second. I cannot recall ever having rhubarb. Yes, that’s correct. I had never tried rhubarb. My first experience with rhubarb was when I worked in Seattle at a local pie shop, I used it, but still, I never sampled it.
The first time I ever actually tried rhubarb was for my friend’s birthday last year. He loves rhubarb. So knowing this, I had to use it in his special birthday dinner. I ended up making a rhubarb and cherry gastrique to pair with lamb, it was delicious! Knowing now that I love this tart ingredient, I decided I had to make a super traditional strawberry rhubarb pie. So here is my take on it.
- 2 1/3 cups all purpose flour
- 1 1/2 tsp kosher salt
- 1 1/2 tsp granulated sugar
- 8 ounces (cold) unsalted butter- cut into small cubes
- 1/2 cup ice water
- Extra flour for dusting
- Egg- for egg wash
- Course sugar – for topping
- 3 cups strawberries- sliced
- 2 cups rhubarb- chopped
- 1 1/2 cups granulated sugar
- 2 tablespoons strawberry jam
- 1/2 cup lemon juice
- 3/4 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 cup cornstarch
- Chop your strawberries and rhubarb.
- In a large bowl, mix together strawberries, rhubarb, 1/2 cup of the granulated sugar, the jam, and a 1/4 cup of lemon juice. Toss and let sit for 30 – 40 minutes.
- Drain off excess liquid. Let sit for a few minutes to drain completely.
- Now add in the remaining 1/4 cup lemon juice, 1 cup of sugar, ginger, cinnamon, and cornstarch. Let sit for a few minutes.
- In the bowl of a stand mixer, fitted with a paddle attachment combine together, flour, sugar and salt.
- Add the butter to the flour mixture, in small pieces. On low speed, mix the butter into the flour until the butter pieces are pea, and dime sized and fully incorporated. The flour should be the consistency of cornmeal.
- Add the ice water, small amounts at a time, and mix everything until it comes together into a shaggy ball. Don’t over mix it. If you don’t use all of the water, that is okay. You don’t want to make it too wet, or too dry.
- Once it is combined, flatten it and divide it into 2 even pieces. Wrap and place in the fridge for at least an hour.
- On a floured work surface, place one piece of the pie dough and roll it out, turning the dough with each roll to keep it a circle shape. Once it is between a 1/4 inch thick, it is good to use.
- Place in the pie tin, allowing the edges to hang over. Gently press down the dough into the bottom of the tin.
- If you are going to crimp the edges, fold under any excess dough, then take the edges and press in with your finger, with another finger push the next section of the crust outwards. *It won’t always stay in place, and some of the crimps you have to go back and redo. This is perfectly acceptable, the homemade look is what makes a pie so appealing.*
- Gently place this crust in the freezer, until ready to use.
- When everything is ready, place filling in the pie crust.
- To assemble the top, roll out the other piece of dough to a 1/4 inch thick, feel free to do any techniques you’d like, but the main point is, roll the top out into a circle. Place over the filling and trim the edges, then seal the two crusts together. Cut vent holes.
- Egg wash the top, and sprinkle with course sugar.
- Bake at 375 degrees for 35-40 minutes, or until the crust is cooked through, and no longer translucent.
- Let cool thoroughly before slicing, so any juices can congeal.