Culinary Explorer
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Strawberry Rhubarb Pie
Created by Chef Ally
A golden double-crust pie filled with the first rhubarb of spring and strawberries at their sweetest, the filling turning jammy and rose-pink as it bubbles, the kind of pie that people remember for years.
Rhubarb and strawberries arrive together in May, and they belong together in this pie. The rhubarb brings tartness and depth, a vegetable playing the role of fruit. The strawberries bring sweetness and fragrance. Neither is quite complete without the other.
Seek out rhubarb with firm, rosy stalks from a farmer who pulled them that morning. The leaves are toxic, so they should already be trimmed, but the cut ends should look fresh, not dried out. Strawberries should smell like strawberries the moment you approach the stand. If you cannot smell them, they will not taste like much either.
This pie asks very little of you beyond patience. Make a proper butter crust. Let it rest. Let the filling macerate. Let the pie cool. The waiting is part of the recipe. What you get in return is a slice of spring that tastes exactly like what it is: good fruit, good butter, a little sugar, and someone's time and care.
Ingredients
all-purpose flour
Quantity
2 1/2 cups (315g)
granulated sugar (for crust)
Quantity
1 tablespoon
fine sea salt (for crust)
Quantity
1 teaspoon
| Ingredient | Quantity |
|---|---|
| all-purpose flour | 2 1/2 cups (315g) |
| granulated sugar (for crust) | 1 tablespoon |
| fine sea salt (for crust) | 1 teaspoon |
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