Thanks to this weather my rhubarb plants are big and beautiful, which can’t be said of much in my too-shady garden area. So I have been taking full advantage of effortlessly growing something, anything right now. I try to work rhubarb into several different dishes during the late spring/early summer.
As the huge leaves spill over our garden beds, I add chopped rhubarb stalks to the top of coffeecake, simmer it down to a sweet sauce, or slip it into fresh juices. Rhubarb provides a tart balance to dishes that would otherwise taste too sweet.
As I was flipping through the May issue of Better Homes and Gardens, a pie recipe caught my eye. It pairs traditional BFF’s, rhubarb and strawberries, in a simple, flavorful filling. The only changes I made to the original recipe were to decrease the sugar and omit the ginger.
However, the part that caught my attention was the crust. As in, no rolling required! The crust is so wonderfully simple. Once you have combined all the crust ingredients, simply roll and wrap two logs of dough, and toss them in the freezer for a couple hours (or up to a month). Then you just cut thin slices of dough, arrange them in your pie plate, and press into a crust.
I was skeptical at first, thinking I would have a sticky hassle on my hands, but the cold dough is super simple to handle, like working with edible Play-Doh. This would actually be a great recipe for little hands to help, which is saying a lot coming from me.
The result is a sweet crust that tastes like a cross between a shortbread cookie and a normal pie crust. Even if you are not a fan of rhubarb, you could easily use this crust method with your favorite filling.
I have made it twice in the last two weeks, and our family loves. this. recipe. Um, scratch that. We hid it from the small people in the house, but my husband and I happily polished off the entire pie together over the course of a week. It is just that good. Try it for yourself!
Best-Ever Strawberry Rhubarb Pie
Adapted from a Jamie Oliver recipe
Yield: 8 servings
Ingredients
Pastry:
2 1/4 c. all-purpose flour
1/4 c. sugar
1/4 t. salt
1/2 c. shortening
1/4 c. cold butter, cut into small cubes
6-7 T. ice cold water
Filling:
2 1/2 T. quick cooking tapioca (or all-purpose flour)
1/4 t. salt
3-4 c. fresh or frozen rhubarb, cut into 1/2″ pieces
3-4 c. fresh sliced strawberries
1 c. sugar
- For the pastry, in a medium bowl, stir together flour, sugar, and salt. Using a pastry blender or two forks, cut in the shortening and butter until the mixture contains no larger than pea-sized crumbs. Sprinkle the water over the flour mixture until moist. Gather the dough into a ball, using your hands to combine it.
- Shape the dough into a large log and divide it into two pieces, one with 1/3 of the dough and one with 2/3 of the dough. Shape the smaller into a 5×1 1/2″ log, and the larger into a 7×2″ log. Wrap both with plastic wrap and place in the freezer for at least two hours.
- For the filling, in a large bowl, stir together the sugar, tapioca or flour, and salt. Add rhubarb and strawberries and toss until evenly coated. Let the rhubarb mixture stand for 15 minutes, stirring occasionally (If you are using frozen rhubarb, let the mixture stand for 45 minutes).
- Preheat the oven to 375-degrees. Using a sharp knife, cut the 7″ chilled dough log into about 28 thin slices. Place 16 slices around the edge of a 9″pie plate. Place the remaining slices in the bottom of the pie plate. Using your fingers, quickly press the pieces of pastry together to fill the gaps. Shape edges as desired.
- Stir the fruit mixture before pouring it into the bottom crust in the pie plate. Slice the remaining pastry into 15-18 slices. Arrange the slices on top of the fruit.
- Place the pie on a foil-lined rimmed baking sheet. Bake for 60 minutes. Cover outer crust with foil if it is getting too dark. Bake for another 15-20 minutes or until the filling is bubbly and the crust is golden. Cool.
It only took me nine years to buy my own pie server. Such a simple, inexpensive (under $10!) tool, but it makes a big difference when slicing and serving a round sweet or savory dish. If you go to the work of making something impressive (or picking it up at Costco), it’s nice when it doesn’t look like a small explosion on your guest’s plates. This OXO Steel Pie Server, available from Amazon, is sturdy and attractive, with sharp, serrated edges for cutting.
Looking for more inspiration? Check out 35 ways to use summer produce.
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Do you have a recipe you like for rhubarb syrup?
Yum, thanks for the recipe! Where is everyone picking strawberries this year? I just went to Albeke’s farm in OC and upick for $1.60lb. I heard somewhere in Damascus as $1.40lb upick but I’m not sure where.
Thanks,
Christina
So funny that I just happen to be reading this as my strawberry rhubarb pie is in the oven. I rolled out my dough though, (the pie crust recipe in my Joy of Cooking cook book is my favorite, probably the best crust I have had.) With my rhubarb plants going crazy as well, I will have to try this no roll crust on my next pie and hopefully, save some of the mess 😉
Your pie looks amazing! Thanks for linking up & sharing on DearCreatives.com
Hi Emily,
I just love the Strawberry and Rhubarb combination for this pie. Hope you have a wonderful week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Oh yum…what a great summer treat! This would be great to link-up to my Create It Thursday post…it’s live now! http://www.lambertslately.com/2013/06/create-it-thursday-6-plus-features.html
For using the rhubarb in juicing-do you just use it raw? I have only had cooked rhubarb, so don’t even know if it is OK raw.
Yep! We just juice 2-3 raw stalks at a time. Raw rhubarb is fine to eat, although I can’t imagine another way I’d use it besides juicing. It definitely gives a tart kick!
Thanks-I learn so much on this site 🙂
Just in case someone reading this doesn’t know…raw rhubarb is fine, but don’t eat the leaves; they’re poisonous.
Is there anything you can suggest as a substitute for the shortening in this recipe? Thanks!
Ack! I have tried to stop using shortening, but pie crusts get me every time. I keep shortening on my pantry shelf just for making pies. I plan to try this recipe with just butter or a combo of butter & oil next time. I’ll let you know how it turns out!
I will never give up shortening for my pie crusts. I figure we eat healthy in almost every other area so I am willing to splurge when it comes to baking pies. 🙂
Ha! I’m with you. I have tried and failed at numerous all-butter crusts. We eat way more ice cream than pie, though, so I figure we’re good. Right?…
What about using lard or tallow instead of shortening? And BTW I love the no rolling out. What a great idea.
Emily, the recipe looks divine, but I just can’t handle shortening, even though it tastes fabulous. I use a pie crust recipe that isn’t quite as tasty, but it is super convenient, and as long as the pie filling is yummy, nobody complains about the crust. There are many versions. Here is one: 1 1/2 c flour, 1/2 tsp salt, 1 T sugar, 1/3 to 1/2 c. oil (mild flavor, grape seed oil is really good), 2 T cold water. Mix dry ingredients together in the pie pan with a fork, add oil & water, and mix well till the dough is well moistened. Press it into place with your hand. If you’re making a fresh berry pie, you can bake this pie crust in the microwave (prick w/ fork) on high about 4 minutes or till done. This one is super quick, and a healthy alternative to butter and shortening.
Thanks for the recipe! I always love reading different cooking tips & tricks. I have never read about cooking a crust in a microwave! I’m intrigued…
Thanks Liz-I don’t have shortening (& would be OK with using it once for a pie crust-but then I would have the rest going to waste), so this is really good for me.
I do also have a bisquick pie crust recipe that is similar in that you don’t roll it out-just mix the ingredients & press into the pie pan- easy. I haven’t made it for a long time & was before I checked ingredients carefully-so would have to check & see what bisquick has in it.
Can I use frozen strawberries instead of fresh?