King Arthur: Strawberry-Rhubarb Pie

from King Arthur Flour recipes

A personal note: I hope that KA soon stops printing recipes with special ingredients. New England cooking involves using what is on hand, not gourmet shop ingredients. Be what you used to be, KA! We loved you then!

Strawberries + rhubarb = a match made in heaven! This pie has wonderful flavor, the assertive tang from the rhubarb perfectly balanced by sweet, ripe strawberries. Tangy and colorful, this pie is the essence of summer.

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CRUST

• your favorite double pie crust recipe; we recommend our recipe for Guaranteed Pie Crust recipe

FILLING

• 8 3/4 ounces sugar
• 1 7/8 ounces Instant ClearJel or 2 ounces King Arthur Unbleached All-Purpose Flour or 4 7/8 ounces Pie Filling Enhancer*
• 1/4 teaspoon salt
• 17 to 20 ounces lightly packed diced rhubarb, fresh or frozen
• 15 ounces hulled, quartered strawberries, fresh or frozen
• 1 tablespoon butter
• coarse white sparkling sugar, to garnish
• *If using Pie Filling Enhancer cut the sugar back by 1/2 cup.

Strawberries + rhubarb = a match made in heaven! This pie has wonderful flavor, the assertive tang from the rhubarb perfectly balanced by sweet, ripe strawberries. Tangy and colorful, this pie is the essence of summer.

View by: Volume

CRUST

• your favorite double pie crust recipe; we recommend our recipe for Guaranteed Pie Crust recipe

FILLING

• 1 1/4 cups sugar
• 5 tablespoons Instant ClearJel or 7 1/2 tablespoons King Arthur Unbleached All-Purpose Flour or 3/4 cup Pie Filling Enhancer*
• 1/4 teaspoon salt
• 3 1/2 to 4 cups lightly packed diced rhubarb, fresh or frozen
• 3 cups hulled, quartered strawberries, fresh or frozen
• 1 tablespoon butter
• coarse white sparkling sugar, to garnish
• *If using Pie Filling Enhancer cut the sugar back by 1/2 cup.

Directions

1) To make the crust: Line a 9" pie pan (or two 6" pie pans) with half the crust. Refrigerate while you make the filling, for at least 30 minutes.

2) To make the filling: Whisk together the sugar, thickener, and salt.

3) Toss the rhubarb and strawberries with the sugar mixture. Spoon the fruit into the pan(s), filling them about 3/4 full and mounding the filling a bit in the center.

4) Place dabs of the butter atop the filling. Return the pie to the refrigerator.

5) Preheat the oven to 425°F.

6) Roll out the remaining crust, and cut it into star shapes.

7) Place the pastry stars atop the filling. Brush with water and sprinkle with coarse white sparkling sugar, if desired.

8) Bake the pie(s) for 30 minutes (for the 9" pie), or 20 minutes (for the 6" pies), then reduce the oven heat to 375°F and bake for an additional 30 to 40 minutes (9" pie), or 20 to 25 minutes (6" pies), until the filling is bubbling and the crust nicely browned.

9) Remove the pie(s) from the oven, and let them cool for an hour or so before serving.

10) The pie may be served warm, but it'll be a bit messy; it sets as it cools. Top with vanilla ice cream or whipped cream, if desired.

Yield: one 9" pie or two 6" pies.

 

Recipe summary

Hands-on time: 32 mins. to 1 hrs 10 mins.

Baking time: 40 mins. to 1 hrs 10 mins.

Total time: 2 hrs 12 mins. to 3 hrs 25 mins.

Yield: one 9" pie or two 6" pies

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