Tackle this juicy Strawberry Rhubarb Pie Recipe from How to Build a Better Pie by Millicent Souris (Quarry Books, 2012), and bring friends and family into your kitchen’s fold to stay.
“Strawberry Rhubarb Pie is delicious and juicy. You want to macerate the fruit for at least 30 minutes before putting it in the pie plate and baking. Lift the fruit out of the juice with your hands or a slotted spoon. Do not add juice to the pie. I know it sounds counterintuitive. Your pie will create enough liquid on its own as it bakes. Instead, reserve the liquid and add it to seltzer or tonic water, or braise something in it, or freeze it for something different.”
• Prepared double-crust Classic Pie Crust, balls of dough well-chilled
• 1-1/2 pounds rhubarb
• 1-1/2 pounds strawberries
• 1/2 cup sugar
• 1 teaspoon kosher salt
• Zest and juice of 1 lemon
• 1/4 cup packed brown sugar
• 2 tablespoons thickener of your choice
• 1 whole egg, beaten, or 3 tablespoons heavy cream or whole milk
• 3 tablespoons raw sugar
1. Preheat oven to 425 F.
2. Roll out 1 ball chilled dough to no more than 1⁄8 inch thick and about 15 inches in diameter. Place in pie plate. Trim edges to no more than 1⁄4 inch overhang. Lift and crimp overhang along rim of pie plate. Chill in refrigerator or freezer.
3. Wash and dry rhubarb stalks. Cut on slight angle no more than 1⁄3 inch thick. Hull strawberries, and cut in half; leave whole if small.
4. Place rhubarb and strawberries in bowl; add sugar and salt. Let sit for 30 minutes. (This is macerating the fruit, pulling out liquid and tenderizing the fruit. This is a cripplingly juicy pie.)
5. Pull fruit from bowl with hands or slotted spoon, and place in another bowl. Reserve macerated juice (do not put in filling).
6. Add lemon zest and juice, brown sugar and thickener to fruit, and stir to combine. Pour filling into chilled pastry shell in pie plate.
7. Remove remaining dough ball from refrigerator, and roll out to same thickness as you rolled bottom crust. Cut dough into lattice strips, and arrange on top of filling.
8. In bowl, whip egg. Gently brush over top of lattice crust with pastry brush. (It’s OK if it gets on fruit. It will not affect filling flavor, it just adds crunch and depth to top crust.) Sprinkle raw sugar evenly over top.
9. Create aluminum foil barrier, and place atop pie to protect crust from heat. Do not press foil down on crust, or it will stick.
10. Bake for 30 minutes. Carefully remove foil, rotate pie 180 degrees, and reduce oven temperature to 350. Continue baking for another 30 minutes, or until bottom crust is golden.
11. Allow pie to rest for at least 3 hours before cutting and serving.