Anyway, rhubarb pie sounded funky to me at the time, but anything my best friend's brother made had to be gold. He's an excellent chef and baker! I added rhubarb pie to my baking "to-do" list.
I'm happy to say that I'm crossing rhubarb pie off the baking list. Okay, maybe I shouldn't cross it off the list quite yet because it's a strawberry rhubarb pie. I still get brownie points for using rhubarb though, right?
This pie is so easy to make. This will be a breeze, even for the beginner bakers.
Let's face it. We are all busy sometimes. I know this is a faux pas with Martha Stewart, but if you are not ready to make the crust from scratch or short on time, I would buy the ready-made pie crust. I promise, I will not judge. Taste isn't as stellar as the made-from-scratch dough. That would be my disclaimer.
I found Bi-Rite's "Strawberry Rhubarb Pie" recipe through Martha Stewart's website, which can be found here, but I'm reposting for your convenience!
Bi-Rite Markets Eat Good Food's "Strawberry Rhubarb Pie with Ginger Crumb Topping"
Ingredients
For The Crust
1 cup all-purpose flour, plus more for work surface
7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon sugar
1/4 teaspoon coarse salt
2 tablespoons ice-cold water, plus more as needed
1 1/2 teaspoons apple-cider vinegar
For The Filling
2 1/2 cups (about 3 large stalks) rhubarb, sliced 1/4-inch-thick on the bias
2 1/2 cups hulled and halved strawberries, quartered if very large
2/3 cup packed light or dark-brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
For The Topping
2/3 cup all-purpose flour
5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 cup granulated sugar
3 tablespoons packed dark or light-brown sugar
3/4 teaspoon ground ginger
1/8 teaspoon coarse salt
Directions
Make the crust: Place flour, butter, sugar, and salt in the bowl of an electric mixer. Transfer bowl to freezer for 20 minutes. Remove bowl from freezer and attach to mixer fitted with paddle attachment. Mix on low speed until mixture resembles a coarse meal, about 2 minutes.
In a small glass measuring cup, combine ice water and vinegar. With the mixer on low, slowly add just enough water mixture to flour mixture so that it comes together into shaggy clumps. If all the liquid is used and dough still doesn't hold together, add additional cold water, 1 teaspoon at a time. Take care not to overmix.
Turn dough out onto a large piece of plastic wrap; shape into a 5-inch disk and wrap. Transfer to refrigerator and chill for at least 30 minutes and up to 3 days.
On a lightly floured work surface, roll out dough into a 12 1/2-inch circle about 1/8-inch thick. Carefully transfer to a 9-inch pie plate. Tuck excess dough under edges to create a double thickness and a smooth edge; pinch every 2 inches to create a decorative edge. Transfer to refrigerator to chill for at least 20 minutes.
Make the filling: Preheat oven to 350 with a rack set in the center of oven.
Place all filling ingredients in a medium bowl; gently toss to combine. Set aside.
Make the topping: Place all topping ingredients in a medium bowl. Using a pastry blender or two table knives, cut mixture until the biggest pieces of butter are the size of small peas. Mixture will be dry.
Place filling in chilled pie shell and sprinkle with topping. Place pie plate on a large rimmed baking sheet and bake until crust is dark golden and filling is bubbling, about 1 hour 15 minutes. Transfer to a wire rack and let cool completely before serving.
Notes: For the filling, I added two teaspoons of cinnamon instead of one. I went nuts with the strawberries and added 3 cups instead of 2 1/2 cups. As for the topping, not everyone in my family loves ginger, so I did not add the ground ginger for the extra twist. The topping still came out deliciously perfect. Really, I made a Strawberry Rhubarb Pie with Brown Sugar Crumb Topping.
Let's quickly retrace the steps and give you a very quick visual recap.
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| Chilled pie crust |
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| Unmixed ingredients |
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| Mixed ingredients |
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| Ready to bake |
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| All done! |
The filling spilled from my beautiful pie shell. I think it's because I added a bit more strawberries, so visually, it looks a bit sloppy. I baked it at 75 minutes as directed. I will probably bake this at 60 minutes next time and keep a better keen eye on this one.
Though I must say, aside from appearance, it's definitely one of my mom's favorite desserts. And let me tell you. Mom isn't into desserts all too much.
I hope you enjoy making this pie as much as I did.
Until next time!
xo,
Tammy
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