Strawberry Rhubarb Pie

 

Strawberry-Rhubarb Pie

While I was up at the cottage a couple of weeks ago I came across the kind of  recipe book you’re likely to find at a cottage.  It was a home made book, with yellowing paper that included all the recipes of someone’s grandmother.  It was filled with grandmotherly favourites.  Like jello salad.  And sandwiches.  And things made with cucumbers.

Also in that cookbook was a super-secret recipe for pie pastry.

Leslie, a friend of the family, has always made delicious pies.  And we all know a delicious pie is made delicious by the pastry.  Frankly, I think it’s the best part.  The recipe she uses, her grandmother’s, was in that book.  When no one was looking, I took a picture with my iPhone of the super-secret recipe.
Pastry Recipe

My apologies to Orma for outing this recipe to the world.  Actually, I have no idea if this is a secret recipe or not, it just seemed to make for a better post if I told you it was secret.  It probably isn’t. In fact, at some point in time it was probably printed on the back of the box of shortening.

As soon as I got home from the cottage I wanted to try out the pastry recipe, so I decided to make a pie.  Since I have a rhubarb patch, access to fresh, local strawberries and a rolling pin,  Strawberry Rhubarb Pie was my choice.

Now, I’ve never actually made a Strawberry-Rhubarb pie before, so I went digging around the Internet to find a recipe.  That’s right.  I’d never made the pastry or the filling for this pie before.  Clearly, on this particular day I was feeling adventurous and daring.  I even wore my hair a bit differently until it automatically reverted back to it’s normal state.

After much consideration I ended up going with this recipe which I found on Epicurious.   And here it is … from Epicurious to me to you.

How to Make Strawberry Rhubarb Pie

First I made the pastry dough as per Orma’s recipe (not the Epicurious pastry recipe).  I should let it be known that I do not have what my friend Michelle refers to as “pastry fingers”.  Pastry fingers can be found on the ends of the hands belonging to someone who has a feel for pastry.  I do not.  I have a feel for power tools. And french fries.  So I used a food processor to do my pastry dough.  Works like a charm.

Pastry Recipe

1 lb. Crisco (chilled)

5 cups flour

Salt  (yeah, um … only salt …  no actual measurement.  Gotta love hand-me-down recipes.  I went with 1 ¼ teaspoons)

1/2 cup orange juice

Blend Crisco, flour and salt until crumbly.  Gradually add in orange juice and blend lightly.  Divide into 4 balls.  Wrap in plastic wrap and refrigerate.  Unused dough can be frozen.

Strawberry Rhubarb Pie Filling Recipe

(adapted from Epicurious)

3 1/2 cups rhubarb

3 1/2 cups strawberries

1/2 cup brown sugar

1/2 cup white sugar

1/4 cup cornstarch

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. salt

1 egg yolk plus 1 tsp. water for glaze on pastry.

 

Preheat oven to 400°.

Once your dough is made and chilling in the fridge, go out and pick some rhubarb.  Don’t have a rhubarb patch?   I hear you can also buy it.  So go do that instead.

 


4 or 5 stalks should do it.

Cut the rhubarb into 1 inch lengths.

Hull the strawberries, then half or quarter them depending on the size.  You might notice in the background the jars and jars of homemade strawberry jam.  I used the leftover strawberries to make the pie.  It’s smart to buy extras of something delicious like strawberries.  It’s not smart to buy extras of something not delicious like rancid meat.  Or sour milk.  Because you won’t eat them on account of their grossness.  Just a little helpful tip.

Combine all of the filling ingredients in a bowl and mix ‘er up.  (don’t include the egg yolk and water … that’s just for glazing the pastry).


Once your ingredients are mixed, grab your most favourite pastry board.  Mine is an old marble tabletop.  Roll out your dough on your most favourite pastry board.

Line your pie plate with the dough and then pour in your filling.  Oh! And then take a pretty picture.

 

Add the pastry top, pinch the dough together, brush with glaze.  You may notice the curious look of the top of my pie.  Note to readers: Do not attempt to roll out/make pastry when it is 172° outside with a humidity level of 117%.  It does funny things to pastry.

Glaze 21

 

Bake for 20 minutes at 400°.  Then, reduce heat to 350° and bake for another hour.   (the original Epicurous recipe called for you to bake the pie for 20 minutes at 400° and then at 350° for an hour and 25 minutes!)

And there you have a delicious, delicious Strawberry Rhubarb pie.  That you can’t eat until tomorrow.

Seriously.  I thought there was something drastically wrong with the Epicurious recipe because after baking for well over an hour, and resting for a few hours the pie filling was as runny as 3 year old’s nose.  Which is not attractive in a pie or a child.

However, by the next morning the filling was perfectly set and the pie was ready to eat.  For breakfast.  Which is kind of perfect.  Like a super-healthy Pop Tart.

 

Now, if you haven’t heard, there are apparently only 4 true pies in existence.  This is according to my boyfriend’s father. He believes this to be true with such ferocity that I once saw him turn his face completely inside out when someone offered him a piece of questionable pie in a restaurant. It was lemon meringue. Not a true pie. I know. Weirdo.

I would like at this moment, to challenge that list.

Yeah. That’s right. You heard me. I am, right now, without warning or approval, declaring Strawberry-Rhubarb Pie to be a true pie.

It may even be the truest of the pies.

I don’t actually believe this to be true, but that statement alone is enough to make steam come out of a certain someone’s ears. His hat may even blow off his head, cartoon-style.

To reiterate, I, Karen, from this day forward, declare Strawberry Rhubarb Pie to be a true pie.

Wait’ll he hears what I’m adding to the list of true jams.

 
Coop injury #2. I’m ready for my close up Mr. Deville. http://wp.me/pPpVJ-5iR

29 Comments

  1. yummm!! Rhubarb is one of the few items that grows in abundance way up here so I’m down with this recipe! Thanks for posting!

  2. shauna says:

    Yummy… Oj in the crust!?!? Brilliant!! But how do you decide on which rolling pin to use? Do you only ever use the same one? Are the others just decorative? Yes… This is a serious, not a smart a$$ question, lol. And I’m making this pie for family supper this weekend!!

    • Karen says:

      Shauna – I usually end up using my Baribo over and over again ’cause it’s at the front of the pile. I also use the marble one the odd time. Mainly for smacking people though. ~ karen

  3. Sheri says:

    Hi Karen. The whole time I’m reading this post the thought “this is not a true pie” is running thru my head. Thx for mentioning it again like it when my memory doesn’t fail me! To keep the peace have you thot of maybe coming up with a new name for when u serve these awesome pies to certain individuals. Something fancy french perhaps?? Btw pie looks awesome. One of my favs!!!

  4. maureen says:

    beautiful pics! to make your fruit pie less runny, add a little tapioca. (comes in a box, not cooked)
    my fave rhubarb combo is raspberry rhubarb, b/c where i used to live, i had both in my garden. free food!

    • Karen says:

      Maureen – The pie wasn’t actually runny, it set up perfectly, it just took a while. That’s what the quarter cup of cornstarch was for! LOL. That’s alotta cornstarch in one little pie. ~ karen

  5. Jamieson says:

    Crust is definitely my favourite part of a pie so I am curious about this orange juice business. Oh, and my favourite great-aunt’s name was Orma (we shared the same birthday). I’ll take that as a sign that I should make this pie (though likely not til winter).
    Thanks Karen!

  6. Alicia says:

    So I need to know what is on his list of True pies lol 😉

  7. Love rhubarb pie. This looks amazing!!!

  8. cred says:

    Beautiful photo of a true pie- I’m sure Orma would be proud and could perhaps dismiss your transgression.

    Love how it looks on the rustic wood counter (or is it a table) with strawberries artfully hanging out nearby.

  9. Marti says:

    Lovely! (Nice guns, gf. Where’s the “how-to” on those?) And now I want a cutting board with an antique-y border like that one.

  10. Lisa says:

    Rhubarb pie is the best pie ever. I make it all the time. And that pie dough recipe was from somewhere, because that’s my grandma’s recipe too. Also if you zest the orange before you juice it, you can add the orange zest to the rhubarb.

  11. Pati says:

    I want the “How-To” on the guns too !!!

    Never had rhubarb…would like to tho but you NEVER see it down in Louisiana…or at least I never have..

  12. Liz S. says:

    What in the world is rhubarb? I have never had it or seen it grown. I’m from Tennessee, so maybe we don’t have the right climate for it.

    • Karen says:

      Liz S. – Rhubarb is a plant that grows in clumps. You eat the stalk but not the leaf. The leaf is poisonous. It’s an acquired taste. Tart. Like a Gooseberry sort of. It’s usually stewed to sweeten it up a bit or has sugar added to it. ~ karen!

  13. Amy says:

    Yummmmm. My favorite true pie. I love the idea of using orange juice as the liquid for the pie crust.

    My mom uses tapioca to set rhubarb pie filling. I think the recipe she uses is from Joy of Cooking. I think, too, that you can use less of it than cornstarch.
    But I like it for breakfast, too!

  14. Evalyn says:

    Just to be clear: this receipe is for STRAWBERRY rhubarb pie. RHUBARB pie is different. And better, IMHO, which why I get all CAPSLOCK about it. Best receipe ever for RHUBARB pie is in the Fanny Farmer cookbook. Rhubarb jam is also wonderful.

    Great pastry board, Karen. I’m on the lookout for one of my own.

  15. Lauren says:

    Sorry, everyone. The best ever rhubarb pie was one my mother-in-law made.It was a rhubarb custard pie with meringue.

  16. Bobbie Schmidt says:

    WOW! That is a TRUE PIE!!! Great pictures. My mouth is watering… not grossly drooling, mind, just delicately watering…
    Love the idea of orange juice and zest in pie crust. Will mark that one down too. I use left over wine (red, of course LOL) in lieu of liquids for my brownies… Great stuff too.

  17. kelliblue says:

    omg, Karen, that pie looks scrump-dilly-icious! Breakfast, dessert, midnight snack, who cares, it’s all good! Oh how I miss my grandfather’s rhubarb…and my grandmother’s pies…I can just taste ’em now…

  18. jenny says:

    Thank You!! I responded awhile back to the declaration of the “Pie Nazi” about what he thought were True Pies. I am sooo glad you tried one and really you should put your next one -there Will be more- on a pedistal(cake stand)! Please tell me that he tried a piece and loved it. If not, have him over and serve him a piece a-la-mode, then take a picture of his smiling lips!!

  19. Stella says:

    Perfect summer dessert! Looks amazing!

  20. Leslie says:

    Granny Orma would be thrilled to know that her pastry recipe was shared. She was always happiest when cooking for, and feeding others! Pie looks great Karen and looking foward to the ‘Pie Nazi’s’ reaction to your declaration of this as a true pie!

  21. sheri says:

    Not to diminish the pie, but the pictures are stunning.

  22. Vicki V says:

    Okay, the pie looks great but what really caught my eye was your sinewy arms! People with arms like yours probably don’t eat pie!

    • Karen says:

      Vicki V – LOL. Oh YES they do. They just also build chicken coops. It’s astonishing what hammering for 3 months straight will do. 😉 ~ karen

  23. Locololo says:

    What could be substituted for the crisco? The pictures made my mouth all watery and by the time I really took a moment to read the actual ingredient list I was all drooling like a dental patient…and them BAM! Crisco. 🙁 We eat traditionally in my house. (refined/processed/artificial are big NO NOs) and now I have a shirt front crusty with drool and no pie. NO PIE! Unacceptable.

    • Karen says:

      Locololo – You can use anything to make the crust. Lard makes a delicious crust and you can’t get any more traditional than that. If you have a favourite pie crust recipe, just sub that in. Or … sub the lard for the vegetable shortening. ~ karen!

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