5/4

Rhubarb, Strawberry, and Almond Pie

Desserts, Food, Pie, Sweet
By Emma Chapman

Rhubarb strawberry and almond pie (via abeautifulmess.com) I’ve been seeing pretty red stalks of rhubarb at the grocery store for the past month or so, and I finally decided that it was time to make a pie. I must admit, rhubarb pie is not a flavor I grew up with. I suspect that it was around, probably at church pot luck nights among other places, but I can imagine picky-eater Emma passing it up for things like chocolate pudding pie or apple pie. So basic. 🙂

But in adulthood, I am happy to report that I have learned to love rhubarb pie, especially when paired with strawberries!

Rhubarb strawberry and almond pie (via abeautifulmess.com)I like to mix the two because it adds more of that beautiful red color, and while strawberries are still fairly tart, they aren’t quite as much as rhubarb or raspberries. So I think they make a nice balance together.

The filling is quite simple here, really just fruit, sugar, and flour. The pie crust is equally simple but with some almond meal added in to add a little more depth of flavor among the flaky goodness of pie crust. I also like the little speckles it adds to the crust, almost like the pie has freckles. 🙂

IngredientsRhubarb, Strawberry, and Almond Pie

For the crust:
2 cups all-purpose flour
1/4 cup almond meal
1/2 teaspoon salt
1 cup cold butter, divided (we use 15 tablespoons in the crust and the remainder in the filling)
1/4 cup + 1 tablespoon cold water

For the filling:
2 1/2 cups sliced rhubarb
2 1/2 cups sliced strawberries
1 tablespoon lime juice
1 cup sugar
1/4 cup all-purpose flour

To make the crust, in a large mixing bowl stir together the flour, almond meal, and salt. Use a box grater to grate 15 tablespoons of cold butter into the mixture. Then use your clean hands to blend into a coarse, grainy meal (like tiny pebbles). To make sure your water is very cold, fill a tall glass with water and add ice cubes. Then measure out the 1/4 cup water needed and add this to the bowl. Press together until a dough ball forms. You want to use the least amount of water possible here, but if the mixture seems too dry and won’t hold together when pressed, add another tablespoon of cold water. Wrap in plastic wrap and refrigerate for 2 hours or overnight (up to two days).

Pie fillingFor the filling, combine the sliced rhubarb, sliced strawberries, lime juice, sugar, and flour in a large mixing bowl. Stir to combine well; the flour and sugar will become wet from the juices and will turn into a kind of ooze – this is good. 🙂

Divide the dough in half. Roll out half so that it’s larger than your pie pan. You want enough dough to hang over the edges so you can fold it up into a nice crusty edge. Lightly butter the pie pan and add the dough. Fill with the pie filling, then top with the remaining tablespoon of butter cut into four pieces. Roll out the remaining dough for the top crust. Feel free to get creative here! After rolling the dough out, I cut mine into long thin pieces and just kind piled them up inside the pie. Do whatever you want here. My only suggestion is to keep the crust fairly uniform in depth, meaning you don’t want half the dough piled up on one side with barely any on the other as this could result in some dough (the thicker areas) still being raw while the rest of the pie is done baking.

Cover the edges in foil (optional, but it does help) and bake at 425°F for 15 minutes. Remove the foil and reduce the heat to 350°F and bake for another 28-32 minutes.

Rhubarb strawberry and almond pie (via abeautifulmess.com) Allow to cool for at least 30 minutes before cutting into it. And remember to top with vanilla ice cream before serving – that is a very important step! Happy pie making! xx. Emma

Print

Rhubarb, Strawberry, and Almond Pie

Servings 1 pie

Ingredients

For the crust:

  • 2 cups all-purpose flour
  • 1/4 cup almond meal
  • 1/2 teaspoon salt
  • 1 cup cold butter divided (we use 15 tablespoons in the crust and the remainder in the filling)
  • 1/4 cup + 1 tablespoon cold water

For the filling:

  • 2 1/2 cups sliced rhubarb
  • 2 1/2 cups sliced strawberries
  • 1 tablespoon lime juice
  • 1 cup sugar
  • 1/4 cup all-purpose flour

Instructions

  1. To make the crust, in a large mixing bowl stir together the flour, almond meal, and salt. Use a box grater to grate 15 tablespoons of cold butter into the mixture. Then use your clean hands to blend into a coarse, grainy meal (like tiny pebbles). To make sure your water is very cold, fill a tall glass with water and add ice cubes. Then measure out the 1/4 cup water needed and add this to the bowl. Press together until a dough ball forms. You want to use the least amount of water possible here, but if the mixture seems too dry and won’t hold together when pressed, add another tablespoon of cold water. Wrap in plastic wrap and refrigerate for 2 hours or overnight (up to two days).
  2. For the filling, combine the sliced rhubarb, sliced strawberries, lime juice, sugar, and flour in a large mixing bowl. Stir to combine well; the flour and sugar will become wet from the juices and will turn into a kind of ooze – this is good.
  3. Divide the dough in half. Roll out half so that it’s larger than your pie pan. You want enough dough to hang over the edges so you can fold it up into a nice crusty edge. Lightly butter the pie pan and add the dough. Fill with the pie filling, then top with the remaining tablespoon of butter cut into four pieces. Roll out the remaining dough for the top crust. Feel free to get creative here! After rolling the dough out, I cut mine into long thin pieces and just kind piled them up inside the pie. Do whatever you want here. My only suggestion is to keep the crust fairly uniform in depth, meaning you don’t want half the dough piled up on one side with barely any on the other as this could result in some dough (the thicker areas) still being raw while the rest of the pie is done baking.
  4. Cover the edges in foil (optional, but it does help) and bake at 425°F for 15 minutes. Remove the foil and reduce the heat to 350°F and bake for another 28-32 minutes.
  5. Allow to cool for at least 30 minutes before cutting into it. And remember to top with vanilla ice cream before serving – that is a very important step!

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

21 Comments

  • I never heard about rhubarb, I had to google it. It’s so awkward and so cool that food can be that difference from a place to another.
    Anyway, I love your pies recipes exactly because thay are different from the pies we have here. I just have to find something to substitute the rhubarb. Do you know what else I can use? I’ll check if is there any place here where I can buy it anyway.

    The pie seems delicious and I love to prepare new and different things!

    xo, Deborah http://www.loveandeverythingblog.com

    Reply

  • Hmm, yeah, I don’t know of a good substitute. Rhubarb is pretty unique in that it’s long stalks, kind of like celery (although it doesn’t taste like celery) so there aren’t a lot of fruits like it.

    You could always just use the crust recipe and make a different filling for the pie.

    Good luck!
    -Emma

    Reply

  • HOTDOG this looks divine!!!! My mouth is watering. Thank you for posting! Well, maybe I should wait to thank you once I make it and can taste it ? For now it’s just torture.

    Reply

  • I saw rhubarb at the store the other week and I’ve been dying to make a rhubarb pie (they’re my absolute favourite pies), but when I went to buy the stalks the other day – gone! Ugh! I just planted a rhubarb plant this year, so hopefully next
    year I won’t have this problem ahah!
    I’ve never actually heard of rhubarb and strawberry together, so I’ll have to try that out sometime!
    xo April | April Everyday

    Reply

  • Emma, do you think coconut or almond flour would work as a sub for all purpose? Thanks!

    Reply

  • Rhubarb and strawberries are the best combination! Actually, the only type of jam I like is rhubarb-strawberry.

    Reply

  • I love strawberry and rhubarb–and the crust idea is cool (you were going for vines, right?), but it does distinctly remind me of worms. D: Such thick vines typically would not bend and twist in such an extreme way, and they would not be cut off at earthworm length. I think this concept might have worked better if they were not all in a pile (which makes it look like they are squirming in a snake pit manner). Maybe braiding them like this:

    http://thekitchenmccabe.com/2016/04/27/triple-berry-pie-with-a-vanilla-bean-crust/

    Or even criss-crossing them across the length?

    Reply

  • rhubarb pie sounds delicious! I make a wonderful rhubarb peach pie that is to die for, but I have yet to try it with strawberries.
    I do have to say though, that your crust design just doesn’t work for me. It looks like a pile of worms.

    Reply

  • Oh My God !!! This pie… this pie !!! Perfect mix betwwen rhubarb and strawberries. I usually cook rhubarb with apples but this combo is my new favorite !!
    Even my mother, not a huge fan of rhubarb eat some 3 times…

    Reply

  • My grandmother used to make strawberry & rhubarb pie…was always one of my favourites!

    Reply

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