This Strawberry Rhubarb pie is to make up for missing Pi day and May the Fourth.
From Joy the baker
makes 1 9-inch pie
For the Crust:
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick, 4 ounces) cold unsalted butter, cut into small chunks
1/4 cup plus 1 to 2 tablespoon cold buttermilk
For the Filling:
3 cups 1/2-inch thick sliced rhubarb (about 1 pound)
1 pound strawberries, hulled and sliced in half
1/3 cup light brown sugar, packed
1/2 cup granulated sugar
1/4 cup cornstarch
large pinch of salt
2 tablespoons fresh lemon juice
For the Topping:
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
2/3 cup granulated sugar
large pinch of salt
6 tablespoons cold unsalted butter, cut into small chunks
1/2 cup unsweetened coconut flakes OR coarsely chopped pecans
To Make the Crust:
In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet.
On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.
To roll out the pie crust, on a well floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan Fold the edges under and crimp with your fingers or a fork. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
To Make the Filling:
In a medium bowl, toss together rhubarb, strawberries, sugars, cornstarch, salt, and lemon juice. Toss until all of the fruit is covered in a coating of sugar and cornstarch. The cornstarch will disappear and the sugars will begin to make juice with the fruit. Allow to rest at room temperature while you make the topping.
To Make the Topping:
In a medium bowl (yea… we’re using a lot of medium bowls), whisk together flour, oats, sugar, and salt. Add the cold butter chunks and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the mixture until well incorporated. Some butter bits will be the size of peas, and smaller. Add the coconut (or pecans if using) and toss to combine.
To Assemble the Pie:
Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
Remove the pie crust from the refrigerator. Toss a handful (about 1/2 cup) of the topping mixture into the fruit mixture, toss. Dump the fruit mixture into the pie crust. Top generously with topping mixture. Place on the prepared baking sheet and place in the oven. It’s important to use the middle rack because if the pie is too close to the top of the oven, the coconut will burn quickly.
Bake the pie for 20 minutes at 400 degrees F, then reduce the heat to 350 degrees and bake for another 35 to 45 minutes, or until the pie is juicy, bubbling, and golden brown.
Remove from the oven and allow to cool for at least 2 hours before serving. This will help the juices mellow and thicken a bit. Pie is best served just slightly warm with vanilla ice cream. Store covered in the refrigerator.
