The last time we had rhubarb, Michael asked, “Are you gonna make a pie?” I thought I might, at the time but then it was so hot, and I was baking other things, and then ….I turned it into a smoothie. Which for the record was very, very good.
Another CSA trip and we ended up with 1 pint of strawberries and 1 pound of rhubarb. And pie, it was.
Several times last night, Michael declared this “the best pie you ever made”. I think it’s as good as the french silk pie I made over the winter, which was so dangerous to have around (even I, the queen of self-control was about to eat all of it myself) that I sent Michael off to work with it the next day. It’s good to share calories with other people. Espescially boys with fast metabolism.
This one I’m keeping for us. Dangerous pie be damned.
First, make the pie crust. (And set the oven on 400 while you’re at it).
1 stick of butter, cut into small pieces.
1 cup flour
2 tbsp sugar
1/4 tsp salt
3 tbsp ice water
Place all ingredients into processor or stand mixer. (I went with stand mixer here because I couldn’t handle any more equipment on my counter!) Blend until the butter looks like tiny pea-sized sand bits. Smoosh dough together until it forms a ball (the butter will suddenly help it stick) and transfer to a bowl and put it in the fridge while you work on the rest.
Next, make the filling:
1 pint strawberries, hulled and cut in half
1 pound rhubard (6 stalks, cut into 1″ pieces)
2/3 cup sugar
3 tbsp flour
Mix filling together and let it rest while you make the topping.
Finally, make the crumb topping.
1 cup flour
1/2 cup brown sugar
1 stick of butter, cut into small pieces
Combine everything and use a pastry cutter or place in a food processor or stand mixer. You want the butter to once again be cut into small pieces, with the mixture resembling wet sand.
Take the dough out of the fridge and roll on a floured surface. You want to do this quickly as the butter starts to melt in a hot kitchen. Transfer dough to pie dish. Fill with filling and top with crumb topping. Bake for about 50 minutes with a large baking sheet under the pie dish to catch any juice that might run over.
I served this with fresh whipped cream (whipping cream, confectioner’s sugar).
A little love note on this pie: one of the fastest I’ve ever make and best tasting too.