strawberry rhubarb pie

A few weeks ago, I found some rhubarb at the farmer's market.  I don't often eat rhubarb, actually I haven't eaten it since I was a kid.  It used to grow kind of wild in the rather unkempt play area/courtyard.  Or maybe it didn't actually grow wild, maybe the garden just looked wild.  My memory isn't that specific..  

In my state of farmer's market euphoria, I saw the rhubarb and instantly thought: 

Strawberry rhubarb pie.

I have never made strawberry rhubarb pie before.  I used to make a pretty mean strawberry lemon curd tart, but the pie?  Nope.  And aside from eating strawberry rhubarb pie as a kid (and when I say kid, I mean 6), I really haven't had rhubarb as an older kid, teenager, or adult.  

But for some reason, I simply had to have it.

And I am so glad I did!

It was a little bit oozy, but no one seemed to mind.....

strawberry rhubarb pie

adapted from Smitten Kitchen

1 double crust pie dough (recipe to follow)

3 1/2 c. rhubarb, cut into 1/2" thick slices

3 1/2 c. strawberries, hulled and cut into quarters

1/2 c. granulated sugar

1/4 c. light brown sugar

1 tbs lemon juice

1/4 tsp salt

1/4 c. quick-cooking tapioca

2 tbs Earth Balance dairy free butter, cut into small pieces

1 large egg yolk and 1 tsp water beaten together for glaze

Preheat oven to 400˚F.  

On a floured work surface, roll out half of the pie dough into a 12" circle, and carefully transfer to a pie dish, keeping the crust hanging over the dish.

Combine rhubarb, strawberries, sugars, lemon juice, salt, and tapioca in a large bowl.  Dump the whole thing onto the pie dough and smooth into the dish.  Dot with bits of butter.  Roll out the other dough patty into a circle and carefully lay it on top of the pie filling.  Trim off the excess and tuck neatly around the filling.  Fold the hanging crust over onto itself and pinch however you like to make the crust.  I like to keep mine a bit more rustic...  Cut slits into the top of the pie.  Place the pie onto a baking sheet and brush egg mixture on top of dough.  You will want to put the pie on a baking sheet, as the juices WILL bubble over.  Cleaning that off of the bottom of the oven is no fun at all.  Bake for 20 minutes, then reduce the temperature to 350, and bake for another 25-30 minutes or until the pie is golden and bubbly.  

Transfer pie to a wire rack to cool completely.

pie crust for double crust pie

2 1/2 c. flour

1 tbs sugar

1 tsp salt

2 sticks Earth Balance butter, cubed and very cold (I will cube my butter first and put it in a bowl and into the freezer while I get my other ingredients together)

6-8 tbs ice cold water

I like to use a food processor for my dough because it really is so easy and fast.

Put flour, sugar, and salt into a food processor.  Pulse a couple of times to blend dry ingredients together.  Add butter all at once and give it about 5 pulses.  I don't like to pulse it for too long here, because there is more pulsing to come and at the end, I want my butter in bigger chunks.  Add the water, a couple of tablespoons at a time.  Pulse 2 or 3 times after each addition, just to mix it in.  The pulses should be very quick.  The butter chunks should be the size of large breadcrumbs or small peas.  Whatever the size, you want to be able to see it in the dough.  That is what makes it light and flaky.

Once the dough has come together, turn it out and gather it into a flat ball.  Cut it into two pieces, one slightly larger than the other.  Wrap each patty in plastic wrap and put them in the fridge for at least an hour to let the dough rest.