Strawberry rhubarb pie
Tart rhubarb and sweet berries make this home-baked fruit pie a slice of heaven.
My aunt used to bake rhubarb pie for us on special occasions, and decades later I can still taste each heavenly bite in my memory. But after she moved to Israel, decades went by without even a hint of rhubarb in my life. Until I decided it’s time to recreate that classic pie. I added strawberries and cut the sugar, spiced it up with orange zest, and voila – it’s a treat for the eyes and the taste buds.
When this steaming pie comes out of the oven with the sticky sweet juices just starting to ooze out of the slits in the dough, you’ll have noses sniffing the air and following the amazing scent to your door… so get ready to share!
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 2/3 cup unsalted butter plus 2 tablespoons
- 4-6 tablespoon cold water
- 1 pound strawberries, hulled and halved
- 4 cups rhubarb, sliced thin (6-8 stalks)
- 1 cup sugar
- 1/2 cup flour
- 1 teaspoon cinnamon
- 2 tablespoons orange zest
Preheat oven to 425° F.
To prepare crust, mix flour, salt and sugar with a fork. Add pieces of butter and press to incorporate until coarse crumbly mixture is formed. Add water, tablespoon at a time, until nice smooth dough consistency is achieved.
Separate into two balls, one larger than the other. Flour countertop or work surface liberally. Roll out larger piece of dough to diameter of pie pan plus 3 inches. Use a pizza wheel to cut a neat circle around the edge. (Add extra scraps to smaller dough ball)
Using a rolling pin, transfer dough circle from counter to pie pan. Press gently into place. Store pie crust in freezer while preparing filling.
Pat strawberries dry to remove any excess water. Mix fruit with sugar, flour, cinnamon and orange zest. Pour into pie crust.
Roll out second circle to diameter of pan. Transfer to top of pie, and seal edges. You can press down on crust edges at this point to make a decorative edge.
Use a sharp paring knife or pizza slicer to cut decorative slits in top of pie.
Bake 20 minutes. Reduce heat to 350° and bake another 25-30 minutes, or until crust is golden.