Recipe #30: Strawberry Rhubarb Pie

So, according to my calendar, we are well past week 30. In fact, we are in the middle of week 44, which means I’m a few posts behind on my goal to post a new recipe each week. It’s not that I haven’t cooked a new recipe each week (or sometimes two one week, none the next), it’s just that I have them all stored on my computer waiting to be shared. But no time like the present to get them out there. Hope you like food pictures and recipes.

Remember a few months back when I posted the recipe for the meat (and more meat) lasagna?  I made it for my birthday in June, and for dessert, instead of a cake, I made this pie. It was summer, after all, and strawberries and rhubarb were in season, and a pie is a perfect way to enjoy them. You can buy a pre-made crust to make the job easier, but I decided to make my own.

It might seem like a lot of work and rather time consuming to make this pie, but there’s something about a homemade pie that just makes dessert worth it. Top it off with some vanilla ice cream, and that’s what I call a happy birthday.

INGREDIENTS

CRUST

12 oz. (2-2/3 cups) unbleached all-purpose flour; more for rolling

2-1/2 tsp. granulated sugar

3/4 tsp. kosher salt

4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces

4 oz. (1/2 cup plus 1 Tbs.) cold vegetable shortening, cut into small pieces

FILLING

4 cups 1/2-inch-thick sliced rhubarb (about 1-1/4 lb.)

1 lb. strawberries, hulled and sliced 1/2 inch thick (about 2-1/2 cups)

1-1/2 cups plus 2 Tbs. granulated sugar

1/4 cup plus 1-1/2 Tbs. quick-cooking tapioca

2 Tbs. fresh orange juice

1 tsp. finely grated orange zest

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. ground allspice

1/4 tsp. kosher salt

2 Tbs. cold butter, cut into small pieces

GLAZE

1 large egg yolk

DIRECTIONS FOR THE CRUST

In a food processor, combine the flour, sugar, and salt, and pulse to combine. Add the butter and shortening and pulse until the mixture resembles coarse meal, about 1 minute. Transfer the mixture to a large bowl.

Fill a measuring cup with 1/2 cup very cold water. While tossing and stirring the flour mixture with a fork, add the water 1 Tbs. at a time until the dough just begins to come together in small clumps and holds together when you pinch a little between your fingers (you may need only 1/4 cup of water).

Transfer the dough to a clean work surface and gather it together with your hands. Lightly knead the dough once or twice, divide it in half, and shape the halves into disks. Wrap the disks separately in plastic and refrigerate for at least 1 hour or up to 2 days.

DIRECTIONS FOR THE PIE

Position a rack in the center of the oven and heat the oven to 375°F. In a large mixing bowl, combine the rhubarb, strawberries, sugar, all the tapioca, orange juice, zest, cinnamon, clove, allspice, and salt. Toss gently to mix well, and then let sit for at least 10 minutes and up to 30 minutes (while you roll out the bottom crust).

If the dough was refrigerated for several hours or overnight, let it sit at room temperature until pliable, about 20 minutes. On a lightly floured surface, roll out one of the dough disks into a 1/8-inch-thick circle, 12 to 13 inches in diameter, and transfer it to a 9-inch Pyrex pie plate. Pour the filling into the pie shell and dot the top with the cold butter. In a small bowl, beat the egg yolk with 1 tsp. water. Brush the edges of the pie shell with some of the egg glaze.

Roll out the second dough disk as above and set it over the fruit filling to form a top crust. Press the edges of the dough together to seal the crust, trim the overhang to 1/2 inch, and fold it under. Flute or crimp the dough all around. Brush the top crust with the remaining egg glaze (you won’t need all of it). Cut four 1- to 1-1/2-inch-long steam vents in the top crust.

Set the pie on a foil-lined rimmed baking sheet and bake until the pastry is golden brown and the fruit juices bubble thickly out of the pie, 70 to 80 minutes. Transfer to a rack and let cool completely before serving, about 4 hours.