This is by the far the best pie I’ve ever eaten. My husband grows rhubarb in our backyard just so I can make this pie. If you’ve ever seen a rhubarb plant it takes up a lot of garden real estate and to my husband, his garden means everything. When he allows this gigantic plant to take up half of his garden, it says something about how important it is. This is an easy recipe, pretty much fool proof. When I made this, I had it for lunch, for a mid day snack, some for dinner, and some for dessert. By the end of the day I’d had eaten half of it. Now I’m sitting in my sweats thinking about how many minutes I’m going to have to run on the treadmill to even come close to burning off those calories. Hope you enjoy this tart, sweet, buttery, and salty treat.
Rhubarb Strawberry Pie
2 lbs rhubarb, cut into 1-inch pieces (about 7 cups)
1/2 pound strawberries, sliced (about 1 1/2 cups)
1 cup sugar, plus more for sprinkling
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 large eggs
Sour Cream Crust
3 3/4 cups all-purpose flour
1 tablespoon sugar
1/2 to 1 teaspoon kosher salt
1/2 teaspoon baking powder
1 3/4 cups cold unsalted butter
2/3 cup ice-cold water
2 tablespoon sour cream
1 teaspoon vinegar
- In a very large bowl combine flour, sugar, salt, and baking powder.
- With a pastry blender cut in butter leaving chunks the size of peas.
- Combine water, sour cream, and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not over mix.
The dough should be slightly crumbly. Let rest in the refrigerator for at least two hours or overnight. The finished dough should break, not stretch. Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to three days. Or freeze up to 6 months. Thaw overnight in the refrigerator if frozen. Makes three single-crust pastries.