A co-worker of mine had a birthday coming up, and requested a rhubarb pie. This Easter I made a Strawberry Rhubarb Napoleon, which was my first experience cooking with rhubarb. While I think those came out delicious, I wanted to work with rhubarb a bit more to understand how it cooks and all the different things I can do with it. The first time, rhubarb was new and weird. I didn’t cut it small enough. I didn’t know that it was ok for it to stay in chunks. Overall, working with it this time I had a bit more confidence and I think that helped with my pie. My co-workers loved it and even took some home. I like to believe that means it was tasty. Keep reading for the recipe.
Total Time: 20 minutes Cook Time: 45 minutes
1½ cups sliced Rhubarb (cut ½ inch thick)
1 cup sliced Strawberries
1½ cups Blackberries
¾ cup Sugar
4 tablespoons of Quick-Cooking Tapioca
2 teaspoon of Lemon Juice
¼ teaspoon of Vanilla Extract
2 tablespoons of Butter
(1) Preheat oven to 375 degrees. Supermarkets have pre-made pie dough that you can use. You’ll need a package that has two rolled pie crusts. However, if you want to make your own crust, you can use the recipe that I did for an All-Butter Pie Crust.
(2) Add the sugar and quick tapioca pearls together in a large bowl. Add the sliced rhubarb, the sliced strawberries, the sliced blackberries, the lemon juice and vanilla. Stir gently to coat all the fruit with the sugar. Let the mixture sit for 15 minutes, stirring once.
(3) Place one of the discs of rolled dough (homemade or store-bought) into a 9 inch pie pan. Press down gently to make sure that the dough is firmly against the bottom and sides of the pan. Some of the dough may go over the sides. Trim the dough until it hangs only about ½ an inch from the sides of the pan.
(4) Pour the mixture into the pie dough evenly. Top the fruit mixture with small cut pieces of butter prior to topping with the second crust. Gently place the second disk of dough onto the filling in the pie. Pinch the top and bottom of the dough rounds firmly together. Trim the excess dough with kitchen scissors, leaving about a ¾ inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough. Press together. Flute the edges using your thumb and forefinger. Cut four 2 inch long cuts in the top of the pie, so that the steam from the cooking pie can escape.
(5) To protect the crust edges from burning, cover just the edges of the pie with aluminum foil. Bake for 25 minutes. Remove the foil from the edges. Return the pie to the oven and bake for an additional 20-30 minutes until the top is golden and the juices are bubbling out.
(6) Let the pie cool completely before serving (at least an hour or two so the filling can thicken).
P.S. While I did make a big pie to take to work, I made a couple little pies to practice my lattice topping. So far so good! Expect a lattice pie recipe coming soon!
Recipe Adapted from Simply Recipes