Making Pie

StrawberryRhubarbPie

 

Summer is just around the corner, which means our CSA (community supported agriculture) is starting up again for the season. Each week we’ll receive a box overflowing with vegetables (and sometimes fruit) from Mountain View Farm. And each week I’ll do my best to break it down and share my favorite recipes and tips with you.

The bright red, glossy strawberries in our CSA share, and the long, blushing stalks of rhubarb at the farmers market put me in mind of strawberry rhubarb pie. (My husband’s gentle reminder that it is his favorite dessert was extra motivation.)

 

This old-fashioned pie gets its charm from the play of sweet strawberries with tart rhubarb. To this classic combination I’ve added orange zest and cardamom, which compliment the fruit and give the pie a more complex flavor. A lattice crust makes for a pretty presentation.

While this pie is, of course, good any time, I like to make it on a rainy June day, when spring still lingers on the cusp of summer. Be sure to serve it with plenty of whipped cream or vanilla ice cream.

 

StrawberryRhubarbFilling

 

Strawberry rhubarb pie

1 recipe double-crust pie dough
1 1/2 pounds rhubarb, trimmed, cut into 1/2-inch pieces
1 pound strawberries, hulled, halved
Zest of one orange
3/4 cups sugar
3 tablespoons instant tapioca or corn starch
1/2 teaspoon salt
1/2 teaspoon cardamom
1 egg yolk

1. Preheat oven to 425 degrees.
2. Combine rhubarb, strawberries and orange zest in a large bowl. Mix together sugar, tapioca, salt and cardamom in a small bowl. Add sugar mixture to fruit mixture, tossing gently to combine.
3. On a floured work surface, roll out one disk of dough to a 12-inch round. Transfer dough to a 9-inch glass pie dish.* Trim excess dough, leaving a 1/2-inch overhang. Chill in the refrigerator for half an hour.
4. Spoon filling into crust.
5. Roll out second disk to an 11-inch round. Cut into 3/4-inch strips. Arrange the strips in a lattice. (See here for a short and easy video on how to make a pie lattice.) Trim excess dough. Seal and crimp the edges.
6. Mix egg yolk with 1 teaspoon water. Brush glaze on the crust.
7. Bake pie for 20 minutes. Turn down heat to 350 and bake for 40 minutes more or until crust is golden and filling is bubbly. (Cover the pie loosely with tin foil part way through baking if the crust browns too quickly.)

*Tip: To transfer the dough to the pie dish, gently roll it around a rolling pin, then unroll it in the dish. Alternatively, you can fold the dough loosely into quarters, transfer it, then unfold it in the pie dish.