Strawberry Rhubarb Pie
This recipe is based on King Arthur Flour’s recipe, with a bit of Serious Eats, plus some alterations to make the weights more convenient.
Ingredients
- 1 10" double-crust pie shell (uncooked)
- 1 lb. frozen rhubarb, chopped (½ inch thick)
- 1 lb. fresh strawberries, quartered (cut smaller if they’re jumbo)
- ¾ c. white sugar
- ½ c. brown sugar
- at least 4 T. sour tapioca starch (polvilho azedo)
- ¼ tsp. salt
- 1 T. butter or butter flavored Crisco (optional)
- 1 tsp. cinnamon (optional)
- 1 tsp. allspice (optional)
- egg for wash (optional)
- sanding sugar for topping (optional)
Directions
- Make and chill dough for crust.
- Defrost and/or chop strawberries and rhubarb.
- Mix strawberries and rhubarb with ¼ c. of the white sugar. Let sit for 20 minutes, then strain.
- Roll out and chill bottom crust (in pie plate).
- Mix together ½ c. white sugar, brown sugar, starch, salt, and spices. Add to strawberry mix and mix well.
- Fill bottom crust. Optionally top the filling with dabs of the butter.
- Chill again while rolling out top crust.
- Preheat oven to 425°F.
- Optionally, cut top crust into large shapes or strips, or just cut shapes out of the crust.
- Top with top crust.
- Optionally chill for 20 minutes.
- Optionally apply egg wash and/or sanding sugar.
- Bake 30 minutes at 425° (optionally protecting the crust), then bake 30–40 more minutes at 375°.
- Cool 30 minutes to an hour.
Variants
None of the spices were in the original recipe, and all the sugar was white.
Use your own preferred egg wash, or beat 1 egg with a pinch of kosher salt.
If you don’t have sour tapioca starch, you can use regular tapioca starch. There are gelatin and other high-tech options in the original recipe, or just use 7 ½ T. flour (½ c. minus ½ T.). (You will have to consult the internet regarding cornstarch.)
Another possible spice is almond extract.
