The perfect time of year for Strawberry Rhubarb Pie

There is something going on here...there have been a lot of pie or pie like things happening here recently.  Last week there was a summer veggie tart and 2 apple pies.  I was a bit side tracked while   making the apple pies and totally forgot to take pictures.  Oops.  I was nervous, nervous about how my first ever homemade pie crust would turn out and nervous that I would chop off my finger while trying to FaceTime and slice apples.  Have I ever told your how much of a klutz I am?  Seriously though its amazing sometimes that I haven't really hurt myself yet...between burning myself on the oven or falling down while riding my bike...oh or tripping over the sidewalk while running.  Yeah, that was last night after the pies were done.

And now two strawberry rhubarb pies...which basically just meant a lot of cutting and one very red cutting board...and once again I was worried about cutting my finger off.  But these pies were a birthday request for the third July birthday in my office and the were TOTALLY worth it.  These pies are sweet with just the right amount sour lemon flavor from the rhubarb.  They really were delicious and the vanilla ice cream served with them just brought the entire dessert together.

FYI pies for some reason really make me wish I had time this summer to take a trip South.  Or maybe I need to just stop looking at Garden & Gun and this desire would go away a bit.  Oh how I miss you South.

Since I am making two pies here...it means LOTS of strawberries and rhubarb.

Then it was time to get cutting...two bowls later and thankfully no injuries.

Now so that everything stays together a little flour, cornstarch and salt.

Mix it all up...

Pie crust needing just a little love and then some time in the refrigerator.

Then roll it out...

and fit in to your pie pan...then back to the refrigerator.

Strawberry Rhubarb Pie: (adapted from Martha Stewart)

3 cups rhubarb, cut into 3/4 inch pieces (4-5 rhubarb stalks)

2 cups strawberries

1 cup sugar

3 tablespoons cornstarch

pinch of salt

Easy Pie Dough: (recipe from Serious Eats) (Would definitely recommend making this a day in advance.)
6.25 ounces all-purpose flour
1 tablespoons sugar
1/2 teaspoon salt
1 1/4 sticks unsalted butter, cut into 1/4 inch pats
3 tablespoons ice cold water

Crumble Topping: (Recipe from Martha Stewart)
3/4 cup all-purpose flour
1/3 cup packed light-brown sugar
3 tablespoons granulated sugar
Pinch of salt
6 tablespoons cold unsalted butter (cut into small pieces)


First things first make the pie dough:
1.  Combine 2/3rds of flour, sugar, and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.

2.  Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.

While the pie dough is chilling, prep the filling:
3.  Wash and trim the end off of the rhubarb, then cut in two 3/4 inch pieces.  Next wash and hull the strawberries, then quarter them.  If the strawberries are smaller, just cut in half.  Transfer strawberries and rhubarb to a large mixing bowl.

(Depending on your timing or if you made the pie crust a day ahead like I did; now would be the perfect time to role out the pie crust into the pie pan.  Cut off the excess dough, crimp and then place crust back into the refrigerator.)

4.   In a small mixing bowl, whisk together the sugar, corn starch and salt.  Gently fold this mixture with the strawberries and rhubarb until evenly coated.  Set aside.

5.  Preheat the oven to 400 degrees F.  Lightly flour your work surface and then roll out your dough so that it is between 1/8 and 1/4 inch thick. (Remember to lightly flour the top of the dough too, so that your rolling pin and dough don't stick together.)  Place into pie pan, cut off excess dough, crimp and set back in the refrigerator for 15-20 minutes.

While the crust is chilling, prep the topping:
6.  In a medium sized mixing bowl, whisk together the flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.

7.  Remove the pie crust from the refrigerator.  Fill with the rhubarb and strawberries.  Do NOT pour the juice in the bottom of the bowl in the pie; this will make the pie to watery.  Top with the crumble topping and place in the oven on a lower rack with a baking sheet underneath to catch any juices.  Reduce the heat to 375 degrees F and let bake for 1 1/2 hours.  If the top begins to brown to quickly, tent with aluminum foil.  Enjoy!