Strawberry Rhubarb Pie
"We wait all year long to harvest our rhubarb and strawberries from our little kitchen garden and it's such a pleasure to make our traditional June Strawberry Rhubarb Pie in Emile Henry's Modern Classic Pie Dish. It's heavy, feels good in your hands, well-made and looks stunning on the table - perfect for oven to table presentation." -Katherine, @rue.dauphine.paris
Ingredients:
For the Pie Crust-
- 3 cups all-purpose flour
- 2 teaspoons salt
- 1 ½ cups unsalted butter (cold and cut into cubes) or vegetable shortening
- ½ cup ice-cold water
For the Filling-
- 2 cups chopped rhubarb
- 3 cups chopped strawberries
- 1 ¼ cup sugar
- 3 tablespoons instant tapioca
- Zest of 1 lemon
- 2 tablespoons butter, diced
Instructions-
- In a large bowl, gently combine the flour and salt.
- Cut in the butter (or shortening) until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing just until the dough comes together.
- Divide into two equal disks, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
- In a medium bowl, gently mix the rhubarb, strawberries, sugar, lemon zest, and tapioca.
- Let sit for 10 minutes to allow the juices to be released, then lightly drain any excess liquid.
Assembly-
- Preheat oven to 400 degrees F (200 degrees C)
- Roll out one disk of dough and fit into a 9-inch pie dish.
- Spoon the fruit filling into the crust and dot with butter.
- Roll out the second dough disk and place it over the filling. Trim and crimp the edges to seal.
- Cut a small vent in the center of the top crust. Brush with egg wash and sprinkle with extra sugar.
- Bake for about 60 minutes or until the crust is golden brown and the filling is bubbling.
Let the pie cool completely before serving to allow the filling to set- it’s even better after a few hours in the fridge.
Bon Appetit!
Recipe by Katherine Burns, @rue.dauphine.paris
