After a trip to farmer’s market today, I became inspired to cook something special: strawberry-rhubarb pie. The weather was scorching hot outside, but thanks to modern conveniences like the air conditioner, indoors was nice and cool.
This sweet-tart summer treat is simple to prepare and I loved the way my house was filled with sugar and spice fragrance all afternoon.
Here’s my version of strawberry-rhubarb pie using my mom’s “secret” flaky pie crust recipe and my oatmeal crisp topping. The filling is a combination of recipes blended to make a not too sweet, not too tart pie.
Strawberry-Rhubarb Pie with Crisp Topping
Mom’s “Secret” Flaky Pie Crust*
1 1/3 all purpose flour (I like Bob’s Red Mill)
1/2 tsp salt
1/4 cup chilled, unsalted butter
1/4 cup vegetable shortening
Ice water, about 6 tbls
To begin, sift flour and salt into large mixing bowl.
Measure and level shortening (I use Spectrum Organic), and cube butter.
Add fats to flour mixture.
Process with hands until mixture resembles a coarse meal.
The crumbly dough should be pea sized.
With a fork, make a small well in the center of the dough.
Add one tablespoon of ice water to well and pull dough from sides to form a small soft ball. There will still be a lot of dry dough left to process.
Remove ball and set aside.
Repeat last step, adding one tablespoon of water at a time, until all dough is processed. Continue adding wet dough to original small ball.
Form a disk, wrap in plastic and refrigerate for about 30 minutes.
Oatmeal Crisp Topping
2/3 cup rolled, cut oats
1/2 cup all purpose flour
1/2 cup packed brown sugar
6 tbls chilled, unsalted butter
Place all ingredients in a medium mixing bowl.
Using hands, process until crumbly.
Place in refrigerator until pie assembly.
Strawberry-Rhubard Pie Filling
3 cups trimmed rhubarb sliced into 1/2 inch pieces
1 16-ounce container organic strawberries, hulled and halved
1/2 cup packed brown sugar
1/2 cup organic cane sugar
1/4 cup organic cornstarch
1/2 tsp ground cinnamon
Place all ingredients in a large mixing bowl.
Toss until fruit is coated. I use a spatula so fruit is not mashed or cut with sharp edge of a spoon.
Preheat oven to 400 degrees Fahrenheit.
Roll dough to 1/4 inch thick, about 13 inches in diameter. Very carefully fold crust in half and place in 10″ pie pan. (I use a fantastic Sante cast iron number that my brother-in-law, Dave, gave to me for Christmas a few years back.) Unfold dough and gently press into pan.
Cut excess dough and press edges. Poke holes in bottom of crust with fork. Pour filling into crust and sprinkle oatmeal topping over.
Place in preheated oven and bake for 25 minutes. Reduce heat to 350 and, if needed, lightly cover with foil to avoid an over-browned crust. Bake for another 45 minutes or until filling is bubbly and thickened.
Slice and serve with ice cream, fresh whipped cream, or like my family does, plain — we don’t have much patience for adding sides once it’s out of the oven! And let me warn you, this pie is so good my son says, “I would die for your pie, Mom!”
See the flaky buttery crust? So good!
* Double the crust recipe if you want to make a traditional double crust pie.