Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Gracie Schatz

Rhubarb reaches out of the earth in knobbly fists, unfurling its enormous poisonous leaves, shielding crunchy, tangy stalks. Most commonly, the red or green stalks are chopped and tossed with strawberries into a pie, the tartness tempered by the sweet, floral strawberries.

There is a reason everyone knows about strawberry rhubarb pie, it is a perfect combination and an incredible way to celebrate the first fresh fruits of springtime. Yep Yep Organic Farm’s first cutting of fresh rhubarb is now available in our online store. 

Classic Strawberry Rhubarb Pie: 

For the crust: 


3 cups All-Purpose flour 

1 tsp salt 

2 cups butter, cut in to ½” cubes and placed in the freezer for 10 minutes

1 cup ice water with a splash of whiskey in it 

Combine your flour and salt in a large bowl. Add the chilled butter and work it into the dry ingredients with your fingers, pinching the butter into pea sized pieces. Work quickly—you do not want to warm the butter. Stream the ice water through a strainer into the mixture and use a fork to combine. Once the dough starts to come together, use your hands to squeeze it into a ball. If it is too crumbly, add a little bit more ice water. Place the dough on a floured work surface and flatten it into two discs. Wrap the discs tightly in plastic wrap and keep in the refrigerator for a minimum of an hour; overnight is best. 

For the Filling: 

2 cups rhubarb, cleaned and chopped into 1” pieces 

1 pt. Fresh strawberries, cleaned, tops removed 

1 cup sugar 

3 Tbsp cornstarch 

1 Tbsp orange or lemon zest

¼ cup freshly squeezed lemon juice 

1 tsp vanilla 

Preheat oven to 425F 

Combine all of your filling ingredients in a large bowl. Mix well. 

Roll out one disc of the pie dough on a floured work surface until it is about ¼” thick and place it carefully into a glass or ceramic pie pan. Make sure to press the dough into the edges. If the dough is hanging over the sides, leave it, you will use that dough to secure the lattice top. Use a fork to poke holes in the bottom of the dough, this will keep large bubbles from forming in the bottom of the crust. Pour the filling into the pie shell and place it in the fridge or freezer while you roll out your second disk of pie dough. Follow this tutorial to weave your lattice top. 

In a small bowl, whisk one egg well and use a pastry brush to apply the egg wash to your pie crust. Sprinkle with sugar and put your pie in the oven for 15 minutes. Make sure to put a sheet tray lined with parchment beneath your pie, it will leak butter and you don't want it to burn on the floor of your oven! After 15 minutes, reduce the temperature to 350 and allow it to continue baking until the crust is golden and the filling is bubbling, this should take at least 30 more minutes. Allow the pie to cool for at least 20 minutes before eating! Enjoy with a big scoop of vanilla ice cream. 

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