Strawberry Blueberry Rhubarb Pie

Strawberry Blueberry Rhubarb Pie

Equipment

  • 9-inch Pyrex pie pan
  • Pizza stone (optional)

Ingredients

  • 1 recipe Pie Crust for Two-Crust Pie
  • 1 pound rhubarb (approx. 3 cups)
  • pint strawberries
  • pint blueberries
  • cup granulated sugar
  • 3 tablespoons King Arthur unbleached all-purpose flour
  • 1 egg, separated
  • 1 tablespoon cream, ½ & ½, or milk

Instructions

  • Preheat oven to 400° F.
  • If using pizza stone, place in oven on middle or lower rack.

Prepare bottom crust

  • Mix together egg white and ½ teaspoon water.
  • On pastry cloth, roll larger piece of dough until approx. 12 inches in diameter.
  • Place rolled dough in pie pan.
  • Brush dough in pan with egg white and water mixture.
  • Place dough in refrigerator.

Prepare filling

  • Wash rhubarb, cut off ends, and cut in slices approx. 1½ inch thick. There should be approx. 3 ¾ cups.
  • Wash, dry, and hull strawberries. Cut into slices approx. ¼ inch thick.
  • Wash blueberries, removing blueberries in poor condition.
  • Place sugar and flour in large mixing bowl. Mix.
  • Add rhubarb, strawberries, and blueberries and toss to mix.

Prepare top crust

  • On pastry cloth, roll smaller piece of dough until approx. 10 ½ inches in diameter.

Fill pie and put on lattice

  • Fill bottom shell with strawberry-blueberry-rhubarb mix.
  • For crust similar to one shown in photo, cut out pieces of crust in shapes of strawberries and blueberries.
  • Place cut-out pieces on top of filling. Overlap pieces sligthly.
  • For lattice crust, follow Making Lattice Crusts instructions.

Apply wash

  • Mix together egg yolk and 1 tablespoon cream, ½ & ½, or milk.
  • Brush mixture over all lattice strips.

Bake pie

  • Place pie on 12-inch pizza pan or similar, to catch drips.
  • Place pie and pan in oven, on pizza stone.
  • After approx. ½ hour, cover loosely with aluminum foil to prevent crust from burning.
  • Bake for approx. 1 hour 10 minutes to 1 hour 20 minutes, until juices inside are thick.
  • Cool on rack at least 1 hour before cutting.

Notes

Pie adapted from Lindsey Shere’s Chez Panisse Desserts.

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