Strawberry Rhubarb Pie

It is rhubarb season! Rhubarb is in season in the spring, around April to June. The long red stalks (that look like celery, mind you) have a very bitter or tart taste. Most people don't like to eat them raw, which is why you typically see rhubarb in dessert form - because it's best when it is covered in sugar!

Recipe by Mimi Council.

Strawberry Rhubarb Pie

Makes 9-inch pie

Dough

226 grams (1 2/3 cups plus 2 tablespoons) organic all purpose flour

1 teaspoon organic cane sugar

3/4 cup (170 grams) organic salted butter, cold

1/4 cup plus 3 tablespoons cold water

Extra flour for rolling

Filling

6 ounces organic strawberries, de-stemmed and quartered

2 large stalks organic rhubarb (3 cups sliced)

57 grams (1/4 cup) packed organic light brown sugar

57 grams (1/4 cup) organic cane sugar

21 grams (3 tablespoons) organic all purpose flour

1 tablespoon organic lemon juice

1 teaspoon organic cornstarch

1/4 teaspoon organic cinnamon

1/4 teaspoon fine sea salt

Lemon zest of half a lemon

Topping

2 tablespoons organic milk

Method

To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for 2 to 3 rotations to combine the dry ingredients.

Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture.

Measure out cold water and have ready.

Turn mixer on low, slowly start to incorporate all ingredients. Gradually turn mixer to medium speed, once the butter mixture looks like wet sand immediately add in all the water. As soon as the dough comes together, stop mixer. Divide into 2 pieces, one weighing about 311 grams and the other weighing about 170 grams. Form each piece into a disk and wrap in plastic wrap.

Allow to cool in the fridge for at least 6 hours or overnight before rolling out the pie.

Preheat the oven to 350°F.

To make the filling: In a large bowl, add the strawberries, rhubarb, light brown sugar, cane sugar, flour, lemon juice, cornstarch, cinnamon, sea salt, and lemon zest. Mix to combine completely, set aside.

Grease the pie pan well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to 1/4-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to 1/4-inch thick, it should be about 9-inches in diameter. Set aside.

Add the filling into the pie pan and spread evenly.

I like to use a pizza cutter for this next step, but a sharp knife will work as well. Cut the rolled out dough into 1-inch wide strips. Place the strips on top of the apples going horizontal leaving 1-inch between strips. Use the smaller strips towards the sides of the pie and use the longer strips for the middle. Next, add the remaining dough strips going vertical, alternating each strip over and under the horizontal ones.

Once the lattice top is complete, crimp and fold over the edges of the dough to seal the top and bottom together. Flute the edges. Using a pastry brush, brush the dough with the milk.

Bake for 1 hour and 15 minutes, or until golden brown.

Store at room temperature for up to 3 days.

High Altitude --- Bake at 350°F for 1 hour, or until golden brown.

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!