Strawberries were on sale this week and the rhubarb was looking good so my mom and I just knew that it was strawberry rhubarb pie time! I had actually found a recipe I wanted to try out a long time ago but wanted to wait till there was a good price on the strawberries. I wanted to use this recipe I found over at Smitten Kitchen because it seemed she had solved the "too-liquidity" pie issue which seems to always be the issue when my family makes strawberry rhubarb pie. I also wanted to make homemade pie crust because her pictures looked amazing and also, have you seen the ingredient list on the store-bought kinds? Not pretty.
Now, I'm no pie crust expert, but I think I did pretty well, so I hope I inspire some of y'all to try making your own pie crusts too! Its not as hard as it seems.
First you assemble all your ingredients.
2 1/2 cups all purpose flour (I used half white, half whole wheat pastry flour)
2 sticks butter (yes two sticks. Trust me.)
1 tablespoon white sugar
1 teaspoon table salt
I diced up my butter and then popped it in the freezer for about 5 minutes while I got the other stuff ready so it would be nice and cold.
To start off, fill a one cup measure with water and a couple ice cubes.
Then add all the dry ingredients to a large bowl-
|This is a pastry blender.|
If you want the actual expert's (Deb over at Smitten Kitchen) photos and how-to directions, click here.
Now on to the filling!
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
I ended up being just a tad short on rhubarb so I used a little more strawberries.
As I was cutting up the strawberries, I noticed a strawberry that had a flower petal on it!
ANYWAYS, combine the diced strawberries and rhubarb with the rest of the ingredients except the butter.
Unwrap one dough ball and lightly flour a working surface. Roll the dough into a 12 inch circle.
Next, pour in your filling.
This is where you can have some fun and cut out decorative slits. I didn't really know what to do so I just cut random holes that didn't end up looking very pretty..oh well, c'est la vie!
Transfer the top crust to your pie.
Look at that little cute butter cube sneakin' out!
Let the pie cool for several hours before devouring.
Talk about the longest hours of my life! I kept coming upstairs just to sniff it...I know, I know...I just really wanted to dig in to see if all my hard work had payed off!
After dinner, I cut the pie in slices. This is the moment of truth because in the past, our pies have turned into soup! Thankfully, this pie stayed in place and didn't have a crazy amount of juice leaking all over the place. YAY!
Here's my slice-
Guys, if you've never had the strawberry and rhubarb combination you need to go out and get the ingredients for this pie pronto. You will not be disappointed! We sure weren't :D
Happy pie baking y'all!