The best thing about our crazy non-winter here (it never got really cold enough to wear my really excellent new winter jacket more than twice, it didn’t snow at all, and it basically rained all winter with temperatures just above freezing) is that local strawberries have already started showing up at the market. That means that rhubarb season and strawberry season are going to be coincident for longer than the usual scant week of overlap. And that means that I’ve attempted to make strawberry-rhubarb pie for the first time ever.
A side note
There is no German word for pie. If you look it up in the dictionary, you find “die Pie” or possibly ” gedeckter Obstkuchen” which translates as covered-up fruitcake which is…not the same thing at all. I posit that the lack of pie in both their vocabulary and their lives is one reason why Germans have the reputation for being so dour and humorless.
An additional side note
Germans are not humorless. We just don’t get their sense of humor most of the time. When we think they’re angry and yelling at each other, they are actually telling jokes, except that you have to have read both Nietzsche and Schopenhauer in order to appreciate them.
On Pie Crust
In the US, I generally bought the Pillsbury frozen pie crusts after one or two disastrous experiments with Crisco-based crusts that never got flaky or ever tasted any good at all. But the other day, I really wanted to make a quiche (I’ll post a recipe for that later in the week or early next week.) and couldn’t just go to the store for a pie crust (see above paragraph regarding Germans and the embarrassing lack of pie in their lives.) so I had to make my own. After a good long perusal of various recipes on the internet, I came to the stunning realization that I didn’t need to use shortening. I could just use butter for the whole damn thing (Note that I am not the only one to have ever had this revelation, when I was searching for strawberry-rhubarb recipes, I discovered that Smitten Kitchen had the exact same thought, only six years ago! ) And the quiche came out tasty and amazing! And the crust was both tasty and flaky. And caused the Wife to say I make the best quiche ever, or at least very good quiche. Regardless, I no longer fear the pie crust, rather I embrace it in all its flaky, buttery goodness. And I possibly did the dance of joy for a few minutes over my Mad Baking Skilz!
On to the pie.
It seems that every strawberry-rhubarb pie recipe on the internet comes from this one which came from a 1997 issue of Bon Appetit (I don’t know where they got it from, but really there are only so many ways to combine strawberries, rhubarb, and sugar in a pie crust) My version is a slightly tweaked version of the slightly tweaked version that Smitten Kitchen posted in 2010.
- 1 double crust pie dough, refrigerated (see below for crust recipe)
- 750 grams (1.5 pounds) fresh rhubarb (*this is weight before trimming. you should have the same volume of cut up rhubarb as strawberries. Too much rhubarb and the pie will always be runny.)
- 500 grams (1 pound) fresh strawberries
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg yolk beaten and blended with 1 teaspoon water (for glaze)
- At least several hours before you want to make the pie, make the dough and store it in the refrigerator
- Preheat oven to 400°F or 180°C (with Umluft – if you don’t know what that is, you don’t have it; otherwise 200°C)
- Prepare the rhubarb – clean and rinse it, cut off the leafy bits and the wider bit at the other end. Cut it into 1.5 cm (1/2 inch or so – yes, I know the conversion is inexact. Cooking is an inexact process.) pieces. No need to peel according to Rhubarb Central (for all your Rhubarb needs)
- Prepare the strawberries – wash, rinse, hull and cut into pleasing sized pieces that seem like the right size for a pie. If they’re about the same size as the rhubarb pieces, that’s probably about right.
- Roll out 1/2 of the pie dough (one of the refrigerated disks) to a 12″ circle and put in 9″ pie plate (I use the fold into quarters method to get it into the pie plate.
- Mix rhubarb, strawberries, sugar, lemon juice, salt, and cornstarch together in a bowl and pour it into the pie plate.
- Roll out the other disk of pie crust, trim it to 11″ and cut decorative slits in it.
- Place it over the tasty mess of berries in the pie plate. Then fold both dough crusts under and “decoratively crimp” the edges together. You’re on your own there. Pie dough crimping is a giant sucking black hole of internet advice, videos, and tutorials. Do the best you can or spend all of Thursday inadvertently watching pie-making videos.
- Optional: Take the leftover dough, roll it out and make whimsical decorative accents using cookie cutters or whatever is handy. Glue your artistic masterpieces to the pie dough with the egg yolk glaze/glue.
- Brush the glaze over pie dough.
- Put the pie on a cookie sheet or other solid surface (the recipe I used didn’t say why. I assume to prevent inadvertent spill-over from reaching the bottom of the oven.)
- Bake it for about 20 minutes
- TURN DOWN the oven temperature to 350°F (175°C and turn off Umluft) and cook an additional 20 to 30 minutes until pie is golden brown and juices are visibly bubbling.
- Remove pie from oven and let cool on a wire rack. Seriously, let it cool. Then the fruit mixture will have time to set properly and the pie won’t be runny. We solved the problem by making it the night before and eating it for breakfast.
What to do with the constructed, cooked, and cooled pie:
Serve with whipped cream. Possibly for breakfast. Or dinner. I am assuming that you know how to make or buy whipped cream or can use the internet to figure it out. We flavored ours with a bit of vanilla and that was a perfect complement to the pie. This pie is not too sweet and really, it’s better that way, the tastes of the strawberries and the rhubarb really come through.
My pie dough:
Ingredients for two crust pie:
- 2 ¼ cups (280 grams) whole wheat flour (you can use white flour here, I just like the taste of the whole wheat and how well it pairs with the strawberry and rhubarb)
- 1/4 cup (30 grams) white flour + additional white flour for surfaces
- 1 TBSP sugar
- 1 tsp salt
- 2 sticks (225 g) very cold unsalted butter
- 1/2 cup ice water + 1/4 cup additional ice water
- Mix dry ingredients together in a large bowl
- Cut the cold butter into cubes, add it to the dry ingredients and use a pastry blender to blend it to the “pea sized crumble” stage. Don’t over mix. And yes, a pastry blender is a little thing you use in your hand, you don’t need the stand mixer for this at all.
- Add 1/2 cup ice cold water and mix with a rubber spatula until things come together. Add up to ¼ cup additional water as necessary just to get the dough to stick together (add by teaspoonful)
- Divide dough in half, cover with plastic wrap and shape into two disks.
- Put the dough disks in the refrigerator for no less than 2 hours.
- If you’ve never done this before and need pictures to help you out, go here.
And that’s it. Best pie I ever made.
And if you’re wondering…
When this thing is going to be a triathlon blog again, well I’m getting on the road bike on Friday for the first time since October and tonight I am going to swim with my little Wednesday night group for the first time in over a month. Now I’ve got to stop nattering on the blog so that I can get my run in today before swim group meets. Also, I just got my MIO Link in the mail and I can now measure my heart rate without feeling like I am suffocating (claustrophobia reaction to the usual chest heart rate strap). It’s very pretty and seems to function just fine and I will write more about it when I’ve had more than one run while using it.
And also, no, I had absolutely no idea who Smitten Kitchen was until this week when I needed a good pie recipe. But giving credit where it is due is a good habit to get into. Also, she has good pie crust tutorials.