Recipe by Silvia Baldini— adapted from Martha Stewart. Strawberries and rhubarb pie is my favorite pie. I like the tart and sweet combined with the richness of butter. I adapted my recipes from an old Martha Stewart's one because why mess with perfection.
| Servings | Prep Time |
| 8 servings | 1 hour |
| Cook Time | Passive Time |
| 1-15 hours | 3 hours |
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Recipe by Silvia Baldini— adapted from Martha Stewart. Strawberries and rhubarb pie is my favorite pie. I like the tart and sweet combined with the richness of butter. I adapted my recipes from an old Martha Stewart's one because why mess with perfection.
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Ingredients
For the Filling
- 1 1/2 pounds rhubarb
- 1 1/2 cups strawberries, hulled and chopped
- 1 cup granulated sugar
- 2 tablespoons Honey
- 1 teaspoon finely grated orange zest
- 3 tablespoons orange juice
- 1/4 cup cornstarch
- 1 pinch coarse salt
- 2 tablespoons butter, cubed
For the Crust/ Pate Brisee 2 disk
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) butter, cubed
- 1 teaspoon salt
- 1/4 cup + iced water
- egg wash
- 3 tablespoons granulated sugar
Servings: servings
Instructions
Pie
- Preheat oven to 375 degrees. Make the filling: Clean and cut rhubarb in 1 inches pieces. Mix together rhubarb, strawberries, granulated sugar, honey, cornstarch, zest and juice, and 1/4 teaspoon salt.
- Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
- Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into wide strips using a pastry cutter.
- Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side.
- Seal around edges. Fold edges under, and crimp as desired. Cut stars shapes and hearts with a pastry cutters and decorate. Refrigerate for 30 minutes.
- Brush crust with egg wash, and sprinkle sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/5 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours or longer, before serving.
Pate Brise
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 3 months.
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