Tell me…what’s you favourite kind of pie?
If you didn’t say Strawberry Rhubarb Pie, it’s about to be! Homemade pie crust from scratch, with a deliciously balanced strawberry-rhubarb filling that will leave you wanting MORE! I brought this pie to a friend’s house and it was gone in a matter of minutes.
I used fresh garden rhubarb and local strawberries to elevate the taste of this pie further. My advice if you are a lover of rhubarb – PLANT IT! Yes, that’s right! Granted rhubarb can get quite large in the garden but it’s worth it. Once the plant has established itself — it’s generally maintenance-free. You can find different varieties at your local nursery or find someone that will divide their plant with you.
Why making you own pie crust is worth the effort
- You know exactly what’s going in it
- Can be prepped a day ahead
- You don’t have to worry about all the nasty ingredients from store-bought crust
- Definitely no use of Lard needed
- 1000x more rewarding!
Truth be told, making my own pie crust from scratch was VERY intimidating. Not until I bought Jeff Crump and Bettina Shormann’s cookbook Earth to Table Every Day, I decided to give it a go. I also watched a few videos on Youtube to try and visually see the process.
Making the Crust from scratch
The main item I would recommend is using a food processor to make the crust, this is the only way I make it. Also, use a scale to measure the ingredients – this will make the process much faster.
Depending if you in a rush or not – the time you allow the dough to relax in the fridge won’t really affect the dough when it come to shrinkage.
It’s recommended to refrigerate your raw shell overnight, but I’ve made it 3 times skipping that step and it’s been fine – only slight shrinkage. If you are not in a rush you can definitely make the shell the night before you need it.
This pie crust recipe makes 2 shells, so you have options here:
- Double the filling and crumble recipe and bring one to family or friends
- If you have an extra freezer-safe pie dish, you can freeze one and use it for later
- Use the crust to make a savory gallate for dinner
- Skip the crumble topping and use the extra dough and use it to do a pasty top on the pie
Let’s get BAKING!
If you make it, let me know how you got on! If you have any questions, let me know in the comments!
Strawberry Rhubarb Pie
- Food Processor
Pie Dough (Makes 2 Crusts)
- 2 cups Unbleached All-Propose Flour
- 1 tbsp Sugar
- 1 tsp Salt
- 1 cup Cold Butter Cubed
- ⅓ cup Cold Water
Crumble Topping (Makes for 1 Pie)
- ½ cup All-Purpose Unbleached Flour
- ⅓ cup Old-fashioned Rolled Oats
- ¼ cup Coconut Sugar
- 2 tbsp Raw Sugar
- ¼ tsp Salt
- ½ cup Coconut Oil Softened
Strawberry Rhubarb Filling
- 3 cup Strawberries Destemmed and sliced
- 2½ cup Rhubarb Stocks cut into 1/2" cubes
- ¾ cup Cane Sugar
- ¼ cup Corn Starch
- 1 tbsp Lemon Juice
- ½ tsp Vanilla Extract
- ¼ tsp Salt
- Combine all streuel ingredients in a small bowl, mix well
- Place bowl in the fridge to allow the coconut oil to begin to harden
- To your food processor, combine flour, sugar, salt and butter and pulse until the mixture looks like a coarse meal. Make sure you don't have large clumps of butter, you want to have pebbles of butter throughout.
- Using long pulses, slowly add in the cold water and pulse until the dough comes together. Test the dough by squeezing some together. If it does not come together, add a little more water – pulse and try again.
- On a lightly floured surface, turn out the dough and form into a rough ball. We don't want to add too much flour or overwork the dough. Cut the dough ball in half. For each half – flatten with the heel of your hand, folded in half, fold in the quarter and flatten again. Repeat once more and knead back onto a ball. Repeat this process with the second half.
- Flatten each half into a 5-inch disc and lightly flour each side. Tightly wrap in plastic wrap and place in the fridge for at least an hour.
- On a well-floured surface, roll out one disc of dough into an 11-inch circle – start in the center and roll out in all directions. Lightly flour your rolling pin and roll the dough around it and unroll it over the pie dish.
- Gently press the dough into the dish, crimping the edges. You can repeat this with the second dough or use the second disc for another dish.
- Wrap shells in plastic wrap and refrigerate them while you make your filling. Best to refrigerate for at least 3 hours or overnight – but I have used the shell right away without refrigerating it and it still comes out. You can freeze the shells for up to a month and use them later.
Strawberry Rhubarb Filling
- To a medium bowl, add in all ingredients for the filling and mix well.
- Set aside while the oven preheats.
Assembly of the Pie
- Heat the oven to 350 degrees F
- Remove the pie shell from the refrigerator and pour the pie filling into the shell.
- Spread the crumble on top, making sure to break up any chuncks.
- Place in oven on the middle rack. Bake for 55 – 60 minutes until the crust is golden brown.
- Remove from the oven and place on a cooling rack. Allow the pie to cool for a minimum of 1 hour before cutting into it. The longer you allow to cool the better.
- Serve with a scoop of vanilla ice cream! Place leftovers in an air-tight container in the fridge for up to a week.