I've been seeing pretty red stalks of rhubarb at the grocery store for the past month or so, and I finally decided that it was time to make a pie. I must admit, rhubarb pie is not a flavor I grew up with. I suspect that it was around, probably at church pot luck nights among other places, but I can imagine picky-eater Emma passing it up for things like chocolate pudding pie or apple pie. So basic. :)
But in adulthood, I am happy to report that I have learned to love rhubarb pie, especially when paired with strawberries!
I like to mix the two because it adds more of that beautiful red color, and while strawberries are still fairly tart, they aren't quite as much as rhubarb or raspberries. So I think they make a nice balance together.
The filling is quite simple here, really just fruit, sugar, and flour. The pie crust is equally simple but with some almond meal added in to add a little more depth of flavor among the flaky goodness of pie crust. I also like the little speckles it adds to the crust, almost like the pie has freckles. :)
For the crust:
2 cups all-purpose flour
1/4 cup almond meal
1/2 teaspoon salt
1 cup cold butter, divided (we use 15 tablespoons in the crust and the remainder in the filling)
1/4 cup + 1 tablespoon cold water
For the filling:
2 1/2 cups sliced rhubarb
2 1/2 cups sliced strawberries
1 tablespoon lime juice
1 cup sugar
1/4 cup all-purpose flour
To make the crust, in a large mixing bowl stir together the flour, almond meal, and salt. Use a box grater to grate 15 tablespoons of cold butter into the mixture. Then use your clean hands to blend into a coarse, grainy meal (like tiny pebbles). To make sure your water is very cold, fill a tall glass with water and add ice cubes. Then measure out the 1/4 cup water needed and add this to the bowl. Press together until a dough ball forms. You want to use the least amount of water possible here, but if the mixture seems too dry and won't hold together when pressed, add another tablespoon of cold water. Wrap in plastic wrap and refrigerate for 2 hours or overnight (up to two days).
For the filling, combine the sliced rhubarb, sliced strawberries, lime juice, sugar, and flour in a large mixing bowl. Stir to combine well; the flour and sugar will become wet from the juices and will turn into a kind of ooze – this is good. :)
Divide the dough in half. Roll out half so that it's larger than your pie pan. You want enough dough to hang over the edges so you can fold it up into a nice crusty edge. Lightly butter the pie pan and add the dough. Fill with the pie filling, then top with the remaining tablespoon of butter cut into four pieces. Roll out the remaining dough for the top crust. Feel free to get creative here! After rolling the dough out, I cut mine into long thin pieces and just kind piled them up inside the pie. Do whatever you want here. My only suggestion is to keep the crust fairly uniform in depth, meaning you don't want half the dough piled up on one side with barely any on the other as this could result in some dough (the thicker areas) still being raw while the rest of the pie is done baking.
Cover the edges in foil (optional, but it does help) and bake at 425°F for 15 minutes. Remove the foil and reduce the heat to 350°F and bake for another 28-32 minutes.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.