Flaky Homestyle Strawberry Rhubarb Pie...

Homemade Strawberry Rhubarb Pie to celebrate Mother's Day 💖💐!! 

Happily astonished to find beautiful rhubarb in the garden at our temporary home, I knew pie was in the horizon paired with its perfect partner strawberry 🍓🥧! Extra flaky golden crust can be had with just five ingredients- flour, sugar, a pinch of salt, cold butter and iced water! No lard, shortening or sour cream.

Bursting at the seams, this juicy red delicious sweet strawberry and tart rhubarb duo with a touch of orange zest was beyond fab to end a sweet weekend. Not seeing my mom until protocols are lifted so we can all gather relaxed with the extended family, you can bet this gorgeous pie will make an appearance! Until then, mom I miss and love you dearly 💕!

What a gleeful find!

Stalks are ready for plucking when they reach 10-inches long. 14-inches even better for tender slim, less tart stalks!

Throw away those green leaves- they are toxic!

What a perfect pair!

Flaky Homestyle Strawberry Rhubarb Pie (adapted by Jo Cooks)

1 pie crust whole recipe for top and bottom:
2 1/2 cups all-purpose flour
1 Tbsp sugar
1 tsp salt
1 cup butter unsalted and cold, cut into pieces
7-9 Tbsp ice water

Filling:
4 cups rhubarb stalks cut small 1/4 to 1/2 inch pieces
4 cups strawberries cleaned and chopped small
1 cup sugar granulated
1/3 cup tapioca flour
1 Tbsp orange zest
1 pinch salt
1 egg for egg wash

Make the dough: Add the flour, sugar and salt to a food processor and pulse a couple times to mix. Add the butter and pulse several times until the pieces of butter are pea size. Add ice water. Start with 7 Tbsp of water (no ice cubes) and pulse again. Pinch the dough between your fingers and if it doesn’t stick together between your fingers add the rest of the water, a tablespoon at a time until the dough just begins to hold together.

Knead the dough: Transfer the dough from the food processor to a clean work surface and use your hands to form into a ball. Do not over-knead. If you over knead you start melting the butter with your hands and the dough starts developing gluten which means tough dough.

Shape into discs and refrigerate: Cut the ball into 2 pieces and shape each piece into a disc. You should still see pieces of butter in the dough. This is what will make your dough flaky. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.

Prepare the filling: To a large bowl add the strawberries, rhubarb, sugar, tapioca flour, orange zest and salt. Toss everything together well then allow the filling to rest for 15 to 30 minutes before baking, for the tapioca to soften.

Tapioca starch is key as a syrupy thickener.

Rolling your dough: After removing your crust from the fridge you’ll want to allow it to rest for up to 10 minutes, this will make it easier to roll out. Once it’s softened you’ll want to flour your rolling pin, to prevent the dough from sticking, and get to work. Each disc will need to be 1/8 of an inch thick. Place the dough gently onto the pie plate before crimping the edges and removing any excess dough.

Doing the finger press crimping.

Assemble your pie: Add the filling to your bottom crust, roll out your top crust in the same way described above and drape it over your pie. Crimp and seal your edges before slicing vents or cut outs in the top crust with a knife. From there you will brush with your egg wash mixture, making sure to seal the edges.

Bake the pie: Preheat your oven first to 425 F. Add the pie to the oven, on the bottom rack and bake for 15 minutes. Reduce the heat to 350 F degrees and bake for another 45 minutes to an hour or until the crust is golden brown and the filling is bubbling.

Lots of hearts for Mother's Day!

Look at that flaky layered crust!

Wait to cool 30 minutes before slicing so it can firm up and hold its shape. Serve with whipped cream or a scoop of ice cream. DELISH!!!

Full Recipe:

Flaky Homestyle Strawberry Rhubarb Pie
(adapted by Jo Cooks)

1 pie crust whole recipe for top and bottom:
2 1/2 cups all-purpose flour
1 Tbsp sugar
1 tsp salt
1 cup butter unsalted and cold, cut into pieces
7-9 Tbsp ice water

Filling:
4 cups rhubarb stalks cut small 1/4 to 1/2 inch pieces
4 cups strawberries cleaned and chopped small
1 cup sugar granulated
1/3 cup tapioca flour
1 Tbsp orange zest
1 pinch salt
1 egg for egg wash

Make the dough: Add the flour, sugar and salt to a food processor and pulse a couple times to mix. Add the butter and pulse several times until the pieces of butter are pea size. Add ice water. Start with 7 Tbsp of water (no ice cubes) and pulse again. Pinch the dough between your fingers and if it doesn’t stick together between your fingers add the rest of the water, a tablespoon at a time until the dough just begins to hold together.

Knead the dough: Transfer the dough from the food processor to a clean work surface and use your hands to form into a ball. Do not over-knead. If you over knead you start melting the butter with your hands and the dough starts developing gluten which means tough dough.

Shape into discs and refrigerate: Cut the ball into 2 pieces and shape each piece into a disc. You should still see pieces of butter in the dough. This is what will make your dough flaky. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.

Prepare the filling: To a large bowl add the strawberries, rhubarb, sugar, tapioca flour, orange zest and salt. Toss everything together well then allow the filling to rest for 15 to 30 minutes before baking, for the tapioca to soften.

Rolling your dough: After removing your crust from the fridge you’ll want to allow it to rest for up to 10 minutes, this will make it easier to roll out. Once it’s softened you’ll want to flour your rolling pin, to prevent the dough from sticking, and get to work. Each disc will need to be 1/8 of an inch thick. Place the dough gently onto the pie plate before crimping the edges and removing any excess dough.

Assemble your pie: Add the filling to your bottom crust, roll out your top crust in the same way described above and drape it over your pie. Crimp and seal your edges before slicing vents or cut outs in the top crust with a knife. From there you will brush with your egg wash mixture, making sure to seal the edges.

Bake the pie: Preheat your oven first to 425 F. Add the pie to the oven, on the bottom rack and bake for 15 minutes. Reduce the heat to 350 F degrees and bake for another 45 minutes to an hour or until the crust is golden brown and the filling is bubbling.

Wait to cool 30 minutes before slicing so it can firm up and hold its shape. Serve with whipped cream or a scoop of ice cream.