Strawberry Rhubarb Pie
No-Fuss Strawberry Rhubarb Pie with deliciously well balanced filling.
Servings: 6 people
Equipment
- Food Processor
Ingredients
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 Sugar
- ¼ cup Corn Starch
- 1 tbsp Lemon Juice
- ½ tsp Vanilla Extract
- ¼ tsp Salt
Instructions
Crumble Topping
- Combine all streusel ingredients in a small bowl, mix well
- Place the bowl in the fridge to allow the coconut oil to begin to harden
Pie Dough
- In 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 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 chunks.
- 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 it to cool the better the flavour will turn out.
- Serve with a scoop of vanilla ice cream! Place leftovers in an air-tight container in the fridge for up to a week.
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