Don't miss another issue…      Subscribe

Classic Strawberry Rhubarb Pie

 
Classic Strawberry Rhubarb Pie
150

Strawberry and rhubarb are a great pair. I remember my Mom making this juicy, sweet and tangy flakey strawberry rhubarb pie; and every year when the strawberry season comes we revisit fond memories. :)

Yield

7

servings

Prep

20

min

Cook

60

min

Ready

2

hrs

Trans-fat Free
 

Ingredients

For the crust:
1 ¼ cups whole-wheat pastry flour
1 ¼ cups all-purpose flour
2 tablespoons sugar
plus 1 to 2 teaspoons for sprinkling, optional
½ teaspoon salt
¼ cup butter, unsalted
chilled
4 tablespoons sour cream
light
3 tablespoons olive oil
light or canola oil
4 tablespoons water
iced, or more as needed
1 large egg whites
beaten, for brushing
For the filling:
4 tablespoons cornstarch
20 ounces strawberries
fresh or frozen (not thawed), sliced and 4 cups
1 cup rhubarb
fresh or frozen (not thawed), sliced
*
cup sugar
1 tablespoon lemon juice
1 pinch nutmeg
ground
*
1 pinch salt
*

Directions

Crust

Sift together whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a large bowl, whisk until well mixed.

Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until smaller but you can still see the pieces.

Sifting...
Add the butter into the flour mixture.

Pour in sour cream and oil, stir with a spatula or wooden spoon to combine with the dry ingredients.

Pour in sour cream...
Add a little ice water

Drizzle water over the mixture.

Stir with the spatula or wooden spoon until evenly moist.

Knead the dough a few times with your fingers in the bowl, the mixture will be a little coarse meal like.

Transfer onto a clean working surface or cutting board and knead a few more times, until the dough just forms and holds together.

Transfer onto a clean working surface or cutting board...
Wrap and chill the pastry

Half the dough into two equal portions and shape into 5-inch-wide disks.

Wrap each in plastic and chill in the refrigerator for at least 1 hour.

Filling

Toss cornstarch, strawberries, rhubarb, sugar, lemon juice, nutmeg and salt in a large bowl until evenly mixed.

Slice into 1/4 to 1/2 inch thick.
Pour the sugar in...

Place a rack in the center of the oven and put a foil-lined baking sheet on the rack below, preheat oven to 425°F.

Take the dough out of the refrigerator, allow to stand at room temperature for about 6 minutes to soft a little bit.

Roll one portion on a well floured working surface into a 12-inch circle.

Roll the first portion into 12-inch circle...
Invert the dough into the prepared 9-inch pie pan.

Invert the dough into a 9-inch pie pan that is coated with cooking spray or grease with butter.

Moisten the outer edge of the dough with water.

Scrape the filling and any accumulated juices into the crust.

For the lattice top:

Scrape the filling and any accumulated juices into the crust.
To prepare the lattice top and preheat the oven to 425 degree F.

Roll the remaining dough on a well floured working surface or into a 12-inch circle. .

Cut the dough into 1-inch strips with a pastry wheel or a knife.

Lift off every other strip and lay them on top of the pie, leaving about a 1-inch gap between strips.

Start laying the strips over the filling...
Keep laying...

Use the shorter strips for the edges and the longer ones for the middle of the pie. (You may not need to use the outermost strips.)

Fold back the first, third and fifth strips of dough to the edge of the pie.

The picture without the measuring tape, same step as step 36.
Keep folding back alternating strips and placing crosswise strips...

Arrange a shorter strip of dough across the second and fourth strips, about 1 inch from the edge.

Unfold the folded strips over the crosswise strip.

Fold back the second and fourth strips over the first crosswise strip.

Put another strip crosswise, about 1 inch from the first.

Unfold the strips over the second crosswise strip.

Classic Strawberry Rhubarb Pie
Almost there...

Keep folding back alternating strips and placing crosswise strips until the top is covered with woven strips.

Trim any overhanging crust.

Trim any overhanging crust.
Here the pie is almost ready...

Crimp the outer edge with a fork or use your finger to form some pinches.

Brush egg white over the dough, sprinkle sugar (if desired) over just the lattice top, not the outer edge.

Brush the lattice...
Keep sprinkling...

Bake for about 20 minutes.

Then rotate the pie 180 degrees and lower the oven temperature to 325°.

Go on baking until the crust is golden and the filling starts to bubble, about 35 minutes more.

Allow to cool on a wire rack for at least 2 hours or keep in the refrigerator until ready to serve.

The finished pie

Serve at room temperature or chilled.

 

* not incl. in nutrient facts

Reviews

+2

over 6 years

We had some friends over yesterday, made this pie as one of the desserts (yes, we had several kinds of desserts, hehe). Actually it was our first time to make a lattice looking pie, and it wasn't hard and looked beautiful. Our friends loved the pie so much, perfectly balanced the fruits filling that was very fruity and not too sweet, also pastry turned out flakey. This pie is definitely a hit on any dinner table.

Add review

 

 

Comments

Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 41531% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 183mg 8%
Total Carbohydrate 22g 22%
Dietary Fiber 2g 8%
Sugars g
Protein 11g
Vitamin A 5% Vitamin C 52%
Calcium 3% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed