Strawberry Rhubarb Pie

“Pie makes everybody happy.” ~ Laurie H. Anderson, The Impossible Knife of Memory

Art Smith’s Strawberry Rhubarb Pie

I think that Strawberry Rhubarb Pie for many is a flavor that needs to be cultivated. That is not the case for me, since I love the combination of sweet and tart that is typical of this wonderful pie.

My uncle always had a rhubarb patch that he was willing to share with anyone that loved this vegetable. Yes rhubarb is a vegetable, but that is another story.

When he passed away, I decided that I wanted my own patch of rhubarb. As the glorious red stalks started to grow from the ground of my garden, I was anticipating this delicious pie.

Art Smith’s recipe for Strawberry Rhubarb Pie is an amazing dessert. Whenever I serve this pie, the results are always beyond expectation.

My niece had a pie night every fall for many years. This pie was always requested. I think the combination of a cream cheese crust with the sweet strawberries and rhubarb filling is irresistable.

The cream cheese crust is the first step in this recipe. As Art Smith states in his cookbook, Back to the Table, “This crust is the easiest to make with the best results. It isn’t as flaky as shortening based piecrusts, but it is tasty, golden brown and crisp.”

Perfect Cream Cheese Piecrust:

Mix the cream cheese and butter in a medium bowl with a hand held mixer on low speed. Add the flour, sugar and salt and mix until the dough clumps together. Divide the dough into 2 thick disks, one slightly larger than the other. Refrigerate for at least one hour.

Strawberry Rhubarb Pie:

Place the oven rack in the center of the oven and preheat to 400 degrees F.

On a lightly floured surface, roll out the larger disk of dough into a 1/8” thick circle. Place the dough in a 9” pie pan. Refrigerate while making the filling.

Toss together the rhubarb, strawberries, sugar, flour, vanilla and lemon zest. Let stand for 15 minutes until the fruit begins to release its juices. Pour into the pie shell.

Roll the second disk into a 1/8” thick circle. Using a pastry wheel, cut the dough into ¾” wide strips. Arrange the strips across the top of the pie in a lattice pattern. Fold the edges of the bottom crust over the ends of the strips and flute the edges. Bush the lattice strips with some beaten egg white. Sprinkle the crust with sugar. Place the pie on a baking sheet.

Bake for 10 minutes. Reduce the oven temperature to 350 degrees F. and bake until the juices in the center of the pie are bubbling, about 45 to 55 minutes. Cool completely on a wire rack.

Slice and serve.

Strawberry Rhubarb Pie

By Patricia Rio Published: July 9, 2014

• Strawberry Rhubarb Pie

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  2 votes, 5.00 avg. rating (98% score)
• Yield: 6-8 Servings
• Prep: 60 mins
• Cook: 50 mins
• Ready In: 2 hrs 5 mins

“Pie makes everybody happy.” ~ Laurie H. Anderson, The Impossible Knife of Memory Art Smith's Strawberry Rhubarb Pie I think …

Ingredients

• 8 ounces cream cheese, softened Pie Crust
• 1 cup unsalted butter Pie Crust
• 2 cups all purpose flour Pie Crust
• 2 tablespoons white sugar Pie Crust
• 1/2 teaspoon kosher salt Pie Crust
• 4 cups fresh rhubarb, cut into 1/2 Pie Filling
• 1 pint fresh strawberries, cut in half
• 1 cup white sugar
• 1/3 cup all purpose flour
• 1 teaspoon pure vanilla extract
• 1 lemon zested
• 1 large egg white, lightly beaten
• 1 tablespoon sugar for sprinkling

Instructions

1. Mix the cream cheese and butter in a medium bowl with a hand held mixer on low speed. Add the flour, sugar and salt and mix until the dough clumps together. Divide the dough into 2 thick disks, one slightly larger than the other. Refrigerate for at least one hour.
   
2. Place the oven rack in the center of the oven and preheat to 400 degrees F.
   
3. On a lightly floured surface, roll out the larger disk of dough into a 1/8” thick circle. Place the dough in a 9” pie pan. Refrigerate while making the filling.
   
4. Toss together the rhubarb, strawberries, sugar, flour, vanilla and lemon zest. Let stand for 15 minutes until the fruit begins to release its juices. Pour into the pie shell.
   
5. Roll the second disk into a 1/8” thick circle. Using a pastry wheel, cut the dough into ¾” wide strips. Arrange the strips across the top of the pie in a lattice pattern. Fold the edges of the bottom crust over the ends of the strips and flute the edges. Bush the lattice strips with some beaten egg white. Sprinkle the crust with sugar. Place the pie on a baking sheet.
   
6. Bake for 10 minutes. Reduce the oven temperature to 350 degrees F. and bake until the juices in the center of the pie are bubbling, about 45 to 55 minutes. Cool completely on a wire rack.
   
7. Slice and serve.