Strawberry Rhubarb Pie – Oh My!

We have upcoming obligations for mother’s day weekend and wanted to be sure to fit in my mother in law’s mother’s day celebration, so we had my in-laws over for dinner last night. I wanted to be sure to make something special for dessert, so I figured I’d try my hand at lattice crust atop a strawberry rhubarb pie.

Why yes, that is a measuring tape that I’m using to ensure my strips of dough are even.

Of course, being a neurotic baker and only occasionally successful at pastry undertakings; I default to Cooks Illustrated for all things that I’m not 100% confident about. That means that I religiously use their vodka pie crust recipe, subbing out the vegetable shortening and replacing it with hand-rendered leaf lard for flavor. And I also used their recipe for the filling which calls for instant tapioca over corn starch or flour as a thickener.

The lattice is easy enough, you simply cut straight strips of pie crust, weave them together while atop the pie, trim, then fold the bottom crust up and over and crimp!

Strawberry Rhubarb Pie – slightly adapted from Cooks Illustrated
3 cups fresh, sliced strawberries
3 cups fresh rhubarb stalks, cut into 1-inch pieces
3/4 cups granulated sugar (if you like your desserts tart, cut out a couple tablespoons of sugar)
1 tbsp grated orange zest
2 tsp lemon juice
1/4 tsp vanilla extract
3 tbsp quick-cooking tapioca
Pie crust 12 inch bottom and 12 inch top


*Pre-heat oven to 400 degrees.
*Toss strawberries and rhubarb with sugar, lemon juice and orange zest, vanilla extract, and tapioca; let stand for 15 minutes.
*Place the 12 inch bottom pastry into a 9-inch Pyrex pie pan, leaving 1/2″ dough overhanging the lip. *Pour fruit mixture, including juices, into pie shell.
 *Assemble your lattice and trim lattice to fit 1/2″ inside the bottom crust.
*Fold over bottom crust and crimp either with your fingers or a fork.
*Glaze crust with a beaten egg and sprinkle with coarse sugar.
*Gloat that you made gorgeous lattice tops.
*Place pie into preheated oven and bake for 20-25 minutes before reducing temp to 350 and baking for an additional 30-40 minutes.
*Transfer pie to wire rack to cool. Avoid covering as this will cause condensation and make your crust soggy.

Overall, I am very pleased with how the pie turned out. I would drop the amount of tapioca just a hair, and that has been reflected in the recipe, and I prefer my desserts less sweet than most, so in the future I’ll cut the sugar by a couple tablespoons to reflect that.


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