Strawberry Rhubarb Pie
Every year when I was a little girl, my mother and great-grandmother would take me strawberry picking. I remember the joy of spending an afternoon under the warm sun, eating berries with their red juice dripping down my chin and sticking to my arms and clothes. I remember the giant straw hat and apron my grandmother wore each year, stained with years of berries. When my own daughter was born I felt blessed that I could carry on the tradition with her. Since she was old enough to walk we have spent a glorious afternoon in June in that same field.
My favourite strawberry recipe is strawberry rhubarb pie. I love the contrast between the sweet berries and the tart rhubarb and how pretty they look together all nuzzled up in a pastry crust. However, strawberry pie has many inherent difficulties that can too often result in a lackluster dessert. The primary being that berries contain significant moisture which usually result in a soggy or runny pie. After much research and trial and error, I have found that the key to keeping the moisture in check is to use quick-cooking tapioca. This box can be found in the baking aisle of most well-stocked grocery stores. It is important to also let the pie sit for a few hours before serving, to allow the juices to gel.
An appropriate balance between sweetness and tartness is also essential. This can often be a matter of preference. Use these sugar measurements as a guide which can be adjusted depending on how sweet or tart you prefer your pies.
The end result will be almost as gratifying as berry picking itself!
Strawberry Rhubarb Pie
Smitten Kitchen
1 recipe All Butter Pie dough or double-crust pie dough of your choice
3 ½ cups (about 1 ½ pounds, untrimmed) rhubarb, in 1/2-inch thick slices
3 ½ cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny
½ cup granulated sugar
¼ cup light brown sugar
1 tablespoon lemon juice
¼ teaspoon salt
¼ 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)
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 second half of pie dough into an 11-inch circle and transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively. Cut decorative slits in the top of the upper crust.
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. Allow the pie to cool for several hours so that the juices gel.
Do ahead: Pie can be keep for up to three days at room temperature.