Strawberry-Raspberry Rhubarb Pie
When I started this blog in February I already loved to bake. I made cookies and cupcakes all the time and had tried a couple cheesecakes, banana bread and other basics, but most of the sweets that I’ve made on here are first-timers for me. I love that because not only am I getting to be a much more well-rounded baker, but I get to document my progress in the blog! How it is that I managed this long without making a pie though is a mystery. Don’t get me wrong- I probably “helped” my Mom make Thanksgiving pies every year when I was a kid. But that mostly consisted of watching her and then getting distracted by a new episode of Full House or something. I’m a firm believer that the only way to really learn now to do something is to just figure it out yourself!
Anyway- this was my first actual pie that I made all by my lonesome and I think it turned out great! I brought it to book club the other night and we pretty much scarfed it down. The filling was the best part-tart, sweet, juicy but not watery. I had been debating on what kind of berries to use, but ended up doing a combo because they both looked so fresh and lovely at the market.
The crust turned out well, but that is the only part of the process where I had a bit of a problem. See- I ran out of white flour half-way through measuring it. I recently got a box full of different flour products to try out from Hogdson Mills (more on that later,) and the only one I thought I could use was a 50% white 50% whole wheat. I used that for the remaining cup or so of flour. I don’t recommend using any whole wheat flour when making crust. Everything looked fine and it really tasted good, it just wasn’t the same. Ah well- lesson learned….I mean it was my first time. :)
Strawberry-Raspberry Rhubarb Pie
- 1 Double Pie Crust
- 1/2 cup all purpose flour plus more for dusting
- 1/2 lb rhubarb, trimmed and cut into 1/2 inch pieces (4 cups)
- 1 1/2 cups raspberries
- 1 1/2 cups strawberries, hulled and sliced
- 1 1/4 cups sugar, or more to taste
- Freshly squeezed juice of 1/2 lemon
- 1 tablespoon cold unsalted butter, cut into small pieces
- 1 lg. egg, lightly beaten
- 2 tablespoons heavy cream
- Preheat oven to 350 degrees
- On a lightly floured surface, roll out half of the dough for the bottom crust. Fit into an 11 inch pie plate. Trim pastry using scissors or a sharp parking knife and chill. Keep remaining half of the dough in the fridge for the lattice.
- Combine rhubarb, strawberries and raspberries in a large bowl. Sprinkle with sugar, flour and lemon juice. Toss gently so as not to break the raspberries. Spoon into pie shell, and dot with butter. Refrigerate with preparing the lattice top.
- In a small bowl combine the egg and cream , whisking lightly, and set aside.
- On a lightly floured surface, roll out remaining dough for lattice, and cut into one inch strips. Weave strips over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top; press this strip in with a fork or fingers to seal it well.
- Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place on a parchment lined- baking sheet.
- Bake until pastry is golden brown and juices in center of pie are bubbling. 1 1/4 to 1 1/2 hours.
- Transfer to wire rack to cool before serving.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Adapted from Martha Stewart
Audra- this is so beautiful! Congrats on the first pie! Confession: I don’t remember the last time I made my own pie crust. :O Yours looks yummy even withthe whole wheat flout. I love the color.
The pie certainly looks delicious. I love the addition of raspberries to the traditional strawberry/rhubarb pie, beautiful!
Breaking out the Martha recipe. Nicely done. This is beautiful. Perfect looking. The details are definitely to be admired. Such precison in assembly and it gorgeous. Fantastic post.
I’m a sucker for awesome presentation, and the basket weave thing is just adorable. And I totally feel ya on the whole blogging/trying for yourself thing. It forces you to try new recipes and learn new tricks, and you feel sooo much better once you’ve done something really well and then realize that you did it all on your own.
Thanks for the recipe! This totally looks picnic-ready.
Audra, how amazing it this? Your first pie with a lattice crust???? WOW! Just gorgeous!
I love a good food processor pastry recipe!
Your pie looks di-licious! In fact I’m haivng pie envy right now.
audra, this is lovely! great work!
i agree about blogging and its ability to fuel the first time creative juices. i grew up baking like hell (pies were my specialty). now i feel like i can really learn tons and expand my repertoire by seeing what other lovely cooks are doing. it’s fantastic!
This looks like it belongs in a bakery case…it’s beautiful!
This is beautiful!! I love the raspberries with the strawberry and rhubarb. Great job!
Amazing! Wow – your first pie looks perfect. I have tried 1 time before, I think to make a crust and it did not look as pretty on the edges as yours! Great job!
It was lovely to meet you today and your baking looks delish! Cannot wait to try one of your recipes! Here is one of the sister videos my sister and I have done. I have a feeling you will understand as you have sisters too!
Wow, I think you’ve just inspired me. I’ve really never made a pie either (always cupcakes and cookies) and I really want to do something different for this weekend holiday. This pie really look wonderful. It really does look like it came from a bakery. Awesome job!
The pie is so beautiful!
This pie looks great BUT I am questioning the pie crust ingredients. Are you really adding 3 STICKS of butter to only 3/4 cup AP flour? This seems out of proportion to me.
Beautiful pie, however. Great job on the lattice top.
Laura- thanks for the note. You are absolutely right. It was meant to read THREE and 3/4 cups flour.
I appreciate you letting me know! That would have been a buttery crust!
I really love the combination of ingredients that you selected for your filling.
What a lovely pie..and I never tried rhubarb:)) Got to try that, it becoming more and more popular!:)) Looks amazing, and extremely tasty!!!
Great photos too!!!
I use a recipe that involves kraft minit tapioca, sugar, the berries/rhubarb, lemon juice, milk, and pie shells. Simple and delicious! These are my favourite pies
Audra, it’s really awesome! This will quickly become a favorite in our house!
Audra, it looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!
Audra, now that is what I call a great way to start the day! Thanks for sharing. My little one loves it :)