ROTW Week 26, Strawberry Rhubarb Pie

Well, it took till the halfway point, but I completely missed the boat on posting this one.  Here is is, with no further ado:

Delish looking, yes?  Delish-tasting, too.

I made the pie using a comglomerate of Smitten Kitchen's two recipes on the subject:  Strawberry Rhubarb Pie (improved) for the filling and crust recipe and the original Strawberry Rhubarb Pie with lattice crust for tips on the crust shaping (Hers is prettier, my top crust is way too thin.  Do a better job of following instructions than I did please.)

Strawberry Rhubarb Pie, with Lattice Crust from Smitten Kitchen


1 recipe All Butter, Really Flaky Pie Dough or double-crust pie dough of your choice
3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

For the dough:
2 1/2 cups (315 grams) flour
1 tablespoon (15 grams) sugar
1 teaspoon (5 grams) table salt
2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold

Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. Get out your pastry blender (or two knives).

Sprinkle the butter cubes over the flour and begin working them in with the pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly. When all of the butter pieces are the size of tiny peas — this won’t take long — stop.

Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. 

Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Transfer pie to a baking sheet and brush egg yolk mixture over dough. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.

Transfer pie to wire rack to cool. When fully cool (several hours later) the juices gel. Serve as is, or with ice cream or whipped cream for a really decadent dessert.

Enjoy!