As far back as I can remember, my Mother served defrosted strawberries and rhubarb with sour cream for Break Fast after Yom Kippur. It was one of a million options served that night; so not eating it didn’t leave me hungry. There was absolutely nothing that appealed to me in that course. The fruit was slimey and well, I still don’t like sour cream.
I must have eaten Strawberry-Rhubarb Pie at someone’s house or in a restaurant and was hooked. Tart rhubarb and sweet strawberries, all fresh of course, are a terrific combination. The addition of orange zest really boosts the flavors of both. Choose between my All-Purpose Pie Dough or Sugar Crust for a double crust. Personally, I enjoy the rhythm of weaving the top crust and seeing the fruit ooze through the holes; but you can certainly roll out a top crust or use Streusal as the topping if you prefer. Anyway you do it, I’m sure you’ll love this pie as much as I do !
Note: Bake pie on lowest level of your oven to insure that the bottom crust cooks through.
Prep: 30 minutes
By May 15, 2017Published:
- 8 Servings
- 1 1/4-1 1/2 pounds fresh red rhubarb try to just use the reddest part of the rhubarb-not the pale green
- 1 pound fresh strawberries
- 1/2 cup sugar plus 1 tablespoon more sugar to sprinkle over the crust
- 1/3 cup cornstarch
- 1/2 teaspoon ground cardamom
- 1 large orange
- 9 inch pie dish placed on a parchment lined cookie sheet
- rolling pin
- cooling rack
- Roll out smaller ball of dough and line pie dish with it. Prick dough all over with a fork and then refrigerate it.
- Wash rhubarb well. Cut the redder part into one-half inch pieces. You should have about 3 1/2-4 cups rhubarb. Add some of the paler rhubarb if you run short. Place rhubarb in mixing bowl.
- Wash berries. Hull them and cut medium to small ones in half. Cut larger ones in quarters. Add berries to the rhubarb. Grate orange directly over the fruit. Add 1/2 cup sugar, cardamom and cornstarch. Mix gently but thoroughly.
- Preheat oven to: 400°F.
Remove lined pie dish from fridge. Spoon fruit mixture into pie shell. Make sure you bring the fruit to the edge of the pie plate so there are no empty spaces. Set aside.
- Remove remaining pie dough from the fridge. Roll it out on a floured surface into a thin rectangle. Cut off uneven edges with a scraper or sharp knife. Slice dough into one-half inch strips. You should have about 14 of them. Weave the top crust by laying down the first six or seven strips of dough in one direction. Then you take one strip and weave it over and under the existing strips going in the opposite direction. Continue with the remaining strips until the top is covered with woven dough. Go around the edges of the pie and press the ends of the strips down with a fork. Cut off any overhanging dough. Sprinkle the top of the pie with remaining tablespoon of sugar. Place pie on bottom level of oven. Bake for 20 minutes. Reduce oven temperature to 350°F. Bake until the crust is golden and the fruit juices start oozing out of the lattice crust. Cool pie on rack. Serve at room temperature.