Yet another pie that is magical childhood memory, strawberry rhubarb. While it is fairly easy to get strawberries year round, at least frozen in the winter, rhubarb is often hard, if not impossible, to come by outside of summer. So take this summer season to take the opportunity to bake this lovely pie. The tart flavor of the rhubarb pairs perfectly with the sweetness of the strawberries. While I would like to say the ingredients came for my veggie garden. They do not, as my strawberry patch has not taken off like I hoped. Luckily, here in Sonoma County there are abundance of farmer’s markets to pick up fresh strawberries and rhubarb. You might even come across some varieties of strawberries you have never heard of . The pie also has wine country twist, as the fruit is macerated in cabernet sauvignon.
- 2 ¼ cups flour
- 1 tablespoon of sugar
- ¼ teaspoon salt
- ½ cup frozen cubed unsalted butter
- ½ cup frozen cubed coconut oil
- ¼ to ½ cup of cold water
- 1 egg for the egg wash
- 5 cups of quartered strawberries
- 2 cups of chopped rhubarb
- ½ cup of red wine (optional)
- ½ cup sugar for soaking overnight
- ½ teaspoon cinnamon
- 4 tablespoons of tapioca flour
- ½ cup sugar to coat after taken out soaking liquid
The day before you plan to bake chop up the strawberries and rhubarb. Mix them together in a bowl and add the ½ cup of cabernet sauvignon. Make sure the wine evenly covers the fruit. Add the ½ cup to the mixture and evenly coat. Cover the bowl, place in the fridge, and let the fruit sit overnight.
Preheat oven to 425 degrees
Follow Sarah’s pie crust recipe
Strain the strawberries and rhubarb of the liquid at the bottom of the bowl. This helps to make the pie less runny. Mix together cinnamon, tapioca flour, and sugar till they are well combined. Evenly coat the fruit with the sugar mixture.
Roll out the dough for the bottom crust and place it in a pie plate.
Pour the filling into the crust and then roll out the top crust. Decorate and finish off the crust as you wish. You can give it an egg wash to give it a lovely sheen.
I placed my pie on a pan before placing it in the over in order to catch the juices from the pie.
Bake at 425 degrees for 10 to 15 minutes till the crust is golden brown. Lower the heat to 400 degrees, cover the pie, and bake for 35 to 45 minutes more.
The pie should have bubbled over by the time you have pulled it out. Let the pie cool and sever warm with ice cream.