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The Rockabilly Baker

Strawberry Rhubarb Pie

Sweet & Tart Rhubarb Pie. Perfect on a Summer Day with a big scoop of vanilla ice cream.
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Prep Time 2 hours
Cook Time 1 hour
Pie Cooling 2 hours
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Video

Ingredients
  

Pie Filling
  • 250 grams Sugar
  • 1 Vanilla Bean Split
  • 3 Tbsp Clear Jel (Instant)
  • 1/4 tsp Fine Kosher Salt
  • 5 Stalks Rhubarb Diced
  • 450 grams Fresh Strawberries, hulled & quartered
  • 1 Juice of a Lemon
  • 1 Tbsp Vanilla Extract
  • 1 Tbsp Unsalted Butter
Pie Crust
  • 300 grams All Purpose Flour
  • 1 tbsp Sugar
  • 3/4 tsp Fine Salt
  • 230 grams Unsalted Butter European Butter is best for flakiest layers
  • 1 tbsp Oil
  • 120 grams Ice Water

Equipment

  • Rolling Pin
  • Pie Tin 8-9 INCH
  • Bowl
  • Food Processor
  • Tea Towel
  • 1 Bench Scraper
  • Cookie Sheet / Baking Tray

Method
 

Make Pie Crust
  1. MIX FLOUR AND SALT IN FOOD PROCESSOR, PULSING ONCE OR TWICE TO COMBINE
  2. ADD HALF OF THE BUTTER TO FLOUR MIXTURE AND PULSE UNTIL COARSE PEA SIZE CHUNKS
  3. ADD REMAINING BUTTER AND PULSE AGAIN UNTIL SMALL PEA SIZE CHUNKS REMAIN, ABOUT 2-3 PULSES. MIXTURE WILL LOOK SLIGHTLY DRY AND CHUNKY
  4. TURN MIXTURE OUT ONTO TEA TOWEL AND GATHER TOWEL TO COLLECT ALL OF THE MIXTURE, TWIST SLIGHTLY
  5. REMOVE TEA TOWEL AND USING BENCH SCRAPER CUT DOUGH IN HALF. STACK ONE HALF OVER THE OTHER AND PRESS
    TOGETHER. CUT IN HALF AGAIN AND REPEAT UNTIL YOU’VE STACKED / CUT 5 TIMES. (SEE VIDEO ON INSTAGRAM)
  6. WRAP WITH CLING FILM AND CHILL FOR AT LEAST 3 HOURS (OVERNIGHT IS BEST)
Prepare Filling
  1. PREHEAT OVEN TO 400F.
  2. IN LARGE BOWL, MIX STRAWBERRIES, RHUBARB. SPRINKLE ON 1/2 OF THE SUGAR WITH JUICE OF 1/2 A LEMON AND LET SIT FOR 10 MINUTES.
  3. MEANWHILE, MIX REMAINING SUGAR, VANILLA BEANS, SALT AND CLEARJEL. SET ASIDE.
  4. STRAIN STRAWBERRY MIXTURE AND RESERVE ANY LIQUID.
  5. ADD REMAINING 1/2 OF LEMON JUICE, VANILLA EXTRACT & LEFT OVER SYRUP FROM STRAWBERRIES TO THE SUGAR/CLEAR JEL MIXTURE UNTIL NO LUMPS REMAIN. WHISK THOROUGHLY.
  6. POUR MIXTURE ON TOP OF STRAWBERRY / RHUBARB MIXTURE AND STIR UNTIL ALL FRUIT IS COATED.
  7. SPLIT CHILLED PIE DOUGH IN HALF AND ROLL OUT 1/2 OF THE CHILLED CRUST & LINE PIE TIN WITH DOUGH. ROLL OUT TOP CRUST.
  8. ADD FRUIT MIXTURE TO LINED PIE TIN CAREFULLY PACKING IN FUIT TO CREATE A TIGHTLY PACKED PIE.
  9. DOT TOP OF PIE WITH BUTTER AND COVER WITH REMAINING DOUGH. IF YOU DON'T DO LATTICE, YOU'LL WANT TO CUT VENTS TO RELEASE THE STEAM.
  10. PLACE PIE ON BAKING SHEET AND BAKE FOR 15 MINS IN 400DEGREE OVEN.
  11. AFTER 15 MINS, REDUCE OVEN TEMP TO 350 AND BAKE FOR 45 MINUTES OR UNTIL PIE FILLING IS STARTING TO BUBBLE.
  12. COOL AT LEAST 1HR BEFORE SLICING. ENJOY!
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