Strawberry Rhubarb Pie Recipe

Memories From My Childhood

Strawberry Rhubarb Pie Recipe

If I had to pick a dish that reminds me of my Mom, it would be rhubarb pie. Having grown up in a remote area of central BC, rhubarb was a staple ingredient that found its way into jams, pies, and tarts. For many years I avoided the tart fruit, but last weekend Farmer Jon convinced me to take some home from the Sechelt Farm Market. The reward was a sweet, slightly tart pie with a hint of orange and a flaky crust. Now I'm wondering why I avoided rhubarb all these years. 

Pastry Ingredients:

2 1/2 cups flour (I used cake and pastry flour)
3/4 tsp salt
2/3 cup cold unsalted butter, cubed
1/3 cup lard
1/2 cup cold water

Filling Ingredients:

4 cups chopped rhubarb (1 inch pieces)
2 cups strawberries, hulled and quartered
1 cup sugar
1/2 cup flour
1 tsp vanilla
1/2 tsp finely grated orange zest
2 tbsp cold butter, cut into tiny cubes
egg yolk
2 tsp sugar

   Mix together the flour and salt in a large bowl. Using a pastry cutter or two knives, cut the butter and lard until the mixture resembles crumbs. Stir in the cold water, a little at a time, until the flour comes together into a dough.

   Turn the dough out onto a lightly floured counter and gather into a ball. Split into two portions and form each into a disk. Cover each with plastic wrap and chill for about 30 minutes to an hour.

   In a large bowl, toss together the rhubarb, strawberries, sugar, flour, vanilla, and orange zest.  Set aside.

   On a lightly floured counter, roll out one of the disks of dough to about 1/8 thick and fit into a 9 inch pie pan, leaving about 3/4 inch (2 cm) overhang. Spoon in the rhubarb filling.

   In a small bowl whisk together the egg yolk and 2 tsp water, then brush over the rim of the pie.

   Roll out the other disk to 1/8 inch thickness and fit over top of the rhubarb filling, leaving about 3/4 inch (2 cm) overhang. Fold overhang under bottom pastry rim, seal, and flute edges. Brush the top with egg and sprinkle with sugar. Cut some steam vents in the top.

   Pre-heat the oven to 425 F. Bake on a baking sheet in the bottom third of the oven for about 15 minutes. Reduce the oven to 350 F and bake another 45-50 minutes, until the crust is golden and the filling bubbly.

   Cool pie completely on a rack before serving.

Adapted from Canadian Living

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom