A perennial favorite at the farmers markets, this strawberry and rhubarb pie is a blast of intense summer flavor. I don’t like to muddy the flavor of such fresh ingredients with anything else, so this pie is filled with only fruit and sugar and a bit of finely ground instant tapioca to thicken. Use tender rhubarb that’s not too thick and the reddest, perfectly ripe, juiciest strawberries you can find. Luckily for me there is a grower just 25 miles away with acres of beautiful berries and rhubarb. The lattice crust is a bonus that lets the beauty of the fruit shine. Serve with whipped cream or vanilla ice cream. Make it a Fourth of July pie by tossing a few blueberries on the topping.
- pie dough for double crust
- crust dust (equal parts flour and sugar)
- 2 cups (250 grams) fresh strawberries, quartered or halved if large
- 2 cups (250 grams) fresh rhubarb, cut into ½” pieces
- 2 tablespoons finely ground instant tapioca
- 1 cup (200 grams) sugar
Mix strawberries and rhubarb with sugar and tapioca. Set aside while you roll out the bottom crust and fit it into the pie plate. Roll out the dough for the top crust before adding the filling. If you’re making a lattice top cut the strips about ¾” wide. You’ll need 10-12 strips.
Sprinkle the bottom crust with about a teaspoon of crust dust to help absorb excess liquid. Spoon the filling onto the crust and finish with a top crust. Lattice looks lovely but you can make a plain vented top crust. Whatever you use for the top, brush it with a bit of milk, cream, or thoroughly whisked egg white, sprinkle with sugar and place in the freezer for 20-30 minutes to firm up the dough. Preheat oven to 400ºF.
Bake for about 45 minutes, till juices run and rhubarb is soft, covering edge if necessary about halfway through baking to prevent overbrowning. Cool completely before cutting.