Citrus Strawberry Rhubarb Pie
Welcome Spring with this orange and cardamom-scented Citrus Strawberry Rhubarb Pie! Perfect for rhubarb and berry season but also Pi(e) Day!!
Happy Pi(e) Day everyone! Of all the made-up, food-related holidays, this is one definitely worth celebrating. Since my mathematician husband finds it ridiculous (he doesn’t really like pie either, to be honest), I am happy to share this recipe with all of you guys instead! I mean, who doesn’t support an excuse to eat pie all day? The nerdier, the better (hey, I passed AP Calculus at 16 after all - haha , look what good that is doing for me know, lol - I mean, stay in school kids!).
You are probably wondering “how does Tessa have fresh rhubarb already?” and to be honest, this pie is actually from last year. With book edits is full force and my growing pregnant belly getting in the way of everything last year, I never got around to posting this beautiful recipe. Surprisingly, with two little ones and book that still isn’t out yet (soon!!!), I was able to get myself together in time to post this.
Okay, it’s the night before, currently 8:15 pm, and my kitchen is still a mess from dinner, I haven’t showered yet, and I need to book plane tickets before bed (for the book tour - woohoo!), but we are making Pi(e) Day happen people!!!
This pie speaks for itself - a classic filling with a twist and a beautiful design. What more do we even need to talk about? Do we need another Strawberry Rhubarb Pie recipe? Yes, the answer is always yes. Is the braided pie crust necessary? Definitely not. But its pretty and makes me happy - you do you though!
The orange zest and cardamom compliment the tangy rhubarb and sweet strawberries brilliantly. If you aren’t a cardamom fan, then I still encourage you to try adding in just a pinch. If you have any orange liqueur or Grand Marnier around,I bet a glug added to the filling would be add even more amazing flavour.
Citrus Strawberry Rhubarb Pie
All Butter Pie Dough
2/3 cup ice cold water*
2 2/3 cup all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup very cold butter, diced
turbinado sugar, for sprinkling
1. In a large bowl, stir together the flour, salt, and sugar.
2. Cut in the cold butter with a pastry cutter or by hand, rubbing the pieces of butter between your thumb, index, and middle fingers. Once the pieces are no longer lager than about a peanut, begin to flatten the pieces of butter in sheets between your palms. Be careful not to over-work the butter or let it get too warm.
3. Working with only a couple tablespoons at a time, add in about 6 to 8 tablespoons of the water. Stir together using a wooden spoon or even just a clean hand in the bowl. The dough should appear fairly shaggy and not sticky. Once you can squeeze a few pieces together and they hold, the dough is done being mixed and hydrated. Do not over-mix or add too much water*.
4. Divide the dough into half and shape each piece into a disk. Wrap in plastic and refrigerate for at least a couple of hours, or overnight (preferably).
5. When ready, bring one disc out of the refrigerator and allow to rest for about 10 minutes. Lightly flour the work surface and begin to roll out the dough, working from the center out – rotating the dough after each roll. Roll the dough until about ¼ inch thick and about 12 to 13 inches in diameter.
6. Gently roll the dough around the rolling pin and transfer to a 8 or 9 inch pie tin. Fit the dough into the bottom of the tin and up the sides, allowing for about an inch of overhang. Trim with kitchen sheers and place back in the refrigerator.
7. For the lattice top, repeat step 5. Using a ruler and a paring knife, cut about 24 strips, about 1/2-inch wide. Braid two sets of three (strips) to create the briads, if desired. Place all the cut dough on a baking sheet or cutting board and place in the refrigerator.
8. Create the filling (see recipe to follow). Remove the pie tin from the fridge and tip in the filling. Leave a gap of about 1/2-inch from the top to keep the filling from spilling over too much (like mine did) while baking.
9. Remove the cut strips from the refrigerator and begin creating a the lattice pattern, carefully weaving over and under each strip of the opposite direction. For this design, I weaved pairs of strips, slipping in the braids for two regular strips. Allow for some excess dough on the end of each strip, then trim.
10. Fold the edges of the bottom crust up and over the lattice. Press to seal. Use your fingers to crimp the edges (see image here). Roll out any other the dough scraps and cut into strips. Coil the strip around itself and pinch one end to create the roses. Cut out leaves with a paring knife and arrange on top of the lattice.
11. Return the pie back to refrigerator for at least 30 minutes. Meanwhile, pre-heat oven to 425F.
12. Just before heading into the over, create an egg wash by whisking together a whole egg and a splash of milk. Brush the egg wash over the entire top of the crust and sprinkle with turbinado sugar.
13. Place pie on a baking sheet and bake for about 25 minutes. Turn down the heat to 375F and continue to bake for an additional 35 to 50 minutes or until the top is golden brown, the juices are bubbling, and the apples are cooked through. If the top begins to brown too quickly, cover with foil.
14. Allow the baked pie to completely cool before slicing and serving.
Citrus Strawberry Rhubarb Filling
3/4 lb fresh rhubarb, cut into 1/2-inch pieces
2 cups ripe strawberries, sliced
2/3 to 3/4 cup granulated sugar (depending on the sweetness of your berries)
zest and juice of 1/2 an orange
1/8 to 1/4 teaspoon ground cardamom
2 tablespoons cornstarch
1 tablespoons all-purpose flour
In a large bowl, toss all of the ingredients together. Adjust the sweetest as needed, but avoid eating any of the raw rhubarb.