Summer Bucket List: Strawberry Rhubarb Pie
Once again, it’s been a while since I’ve posted, but in contrast to many of the other times I’ve taken an accidental hiatus, this time I’ve been busy enjoying myself in my first summer in St. Louis! The summer has been wonderful – great weather, fun trips, and lots of fun cooking times in my kitchen where I got to slowly chip away at my never ending “must bake” list.
That’s right, yall. I finally made Strawberry Rhubarb Pie! I got the recipe from Smitten Kitchen 🙂
A few months back I discussed my hate for making pie crusts. In that post I suggest making the crust with a mixer, which I would usually stand by, but this crust recipe was VERY particular about using a hand held pastry blender. I realize that using a pastry tool sounds scary, but, trust me, it’s not.
Something I love about baking is how precise it all is. I love that when it comes to making something delicate like a pie crust or a soufflé, there is a right and a wrong way to do it. Now, I may have just revealed how intense I can be when it comes to following a recipe, OR I’m just discussing the beauty of baking. Follow the recipe and nine times out of ten, you’ll get it right, so there’s nothing to be scared of!
When making pastry-esque items, I like to start by prepping my butter: cutting it into cubes and then putting it back into the fridge. Next I get a bowl of ice water ready and measure my dry ingredients into a bowl. Then everything can come together; blend the butter into the dry ingredients with the pastry blender, add the ice water to bind ingredients, mix (spatula + hands), split in two, and chill for 1 – 2 hours!
The hardest part of making this pie is now over.
I don’t remember but I think I made the piecrust the day before I made the pie. If you decide to do this all in one day, you could probably clean up or watch Netflix for 30-60 minutes while the crust chills, because, really, the rest is quite easy.
For the filling, you simply slice the rhubarb and strawberries ½ -inch thick and mix with sugar, lemon, salt and quick-cooking tapioca. The tapioca is the binding ingredient that helps the pie jelly-up. It looks weird/gross when making the filling, but is not noticeable in taste or texture once the pie bakes.
Ok…… I may have lied when I said the hardest part was over, because now you have to roll out your pie crusts. I agree that rolling out dough is a bitch, but it isn’t too bad if you don’t go into it blindly. I’ve tried a few things over the years but none of my tricks work as well as the tips provided by Smitten Kitchen.
When rolling, make sure your bottom crust is large enough to be properly bonded with the top crust! I didn’t do this and had a bit of finagling to do. After filling the bottom crust with the fruit mixture, I dotted the top with butter.
Once I maneuvered my top crust on, I crimped the edges and cut elegant slits moving in one direction.
I took the pie to work the next day for a farewell party and it was pretty dang popular. I myself had actually only had Strawberry Rhubarb once before, and found this pie to be just what I wanted – one of those pies that you can eat at any time of the day without feeling weighed down or sugared out. The mixture of strawberries and tart rhubarb allows the pie to be fresh and not too sweet. Plus, it’s got a killer crust that would be good with anything.
It took my two years to finally check it off my list, but Strawberry Rhubarb Pie was well worth it. I know the season is almost over, but I hope my summer kitchen adventure inspires you to check something off your summer bucket list!
If you didn’t catch the links above:
Until next time,