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Classic Strawberry Rhubarb Pie

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A perfectly balanced sweet-tart strawberry rhubarb pie with a flaky, buttery homemade crust. Made with fresh fruit, minute tapioca for a flawless set, and a touch of orange zest. This classic summer dessert is easy to make and absolutely irresistible.

Ingredients

Scale
  • 4 cups sliced rhubarb
  • 3 1/2 cups hulled and quartered strawberries (about 500 g)
  • 1 1/4 cups granulated sugar
  • 1/3 cup minute tapioca
  • orange zest from 1 orange
  • 1 egg, lightly beaten (or 1 tbsp light milk for brushing)
  • granulated sugar for sprinkling
  • 2 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 1 cup cold unsalted butter, cubed
  • 3 tbsp ice water
  • 2 tbsp lemon juice (about 1/2 lemon)

Instructions

  1. Make the pastry: In a large bowl, stir together flour, sugar, and salt. Using a pastry blender or your hands, cut in cold butter until coarse crumbs form. Using a fork, stir in ice water and lemon juice until a soft dough forms that can easily be shaped into a ball. Add more ice water 1 tablespoon at a time if needed. Dough should not be sticky.
  2. Alternatively, make pastry in a food processor: Pulse flour, sugar, and salt to mix. Add butter and pulse until crumbs form. With the motor running, pour ice water and lemon juice through the spout. Continue whirling just until the dough comes together. Add more ice water if needed.
  3. Divide the dough into 2 discs, wrap in plastic wrap, and refrigerate until cold — at least 45 minutes or overnight.
  4. Combine rhubarb and strawberries in a large bowl. When ready to roll out the pastry, stir sugar, tapioca, and orange zest into the fruit. Let stand for 15 minutes, stirring occasionally, so the fruit releases its juices.
  5. Place an oven rack in the lowest position and preheat the oven to 425°F.
  6. On a floured surface with a floured rolling pin, roll one disc of pastry into a 12-inch circle. Loosely roll it around the rolling pin and unroll it over a 9-inch deep-dish pie plate. Press the dough gently over the bottom and sides. Do not prick. Trim the pastry, leaving a 1/4-inch overhang.
  7. Roll the remaining pastry disc into an 11-inch circle.
  8. Spread the filling evenly into the pie crust. Moisten the edge of the bottom crust with water. Roll the top crust around the rolling pin and unroll it over the filling. Trim the edges, leaving a 1-inch overhang.
  9. Fold the top edge under the bottom edge and crimp the edges together using your index finger and thumb, or press with the tines of a fork.
  10. Lightly brush the top crust with beaten egg (or milk). Cut small slits or a round hole in the top crust for steam to escape. Sprinkle generously with sugar.
  11. Place the pie on a baking sheet. Bake on the bottom rack for 15 minutes. Reduce the oven temperature to 350°F and continue baking until the bottom and top crusts are golden and the fruit is bubbling, 45 to 60 minutes.
  12. Cool the pie completely on a wire rack — at least 2 hours — before slicing. This allows the filling to set. Cut into wedges and serve.

Find it online: https://sweetcraftrecipes.com/the-perfect-classic-strawberry-rhubarb-pie/