I made this recipe from Magnolia Bakery via the Huffington Post a couple weeks ago and it was so tasty I wanted to make it again this weekend. Unfortunately I had too much going on, and the pie will have to wait until next weekend. But I thought I would share the recipe because it's rhubarb season and this recipe is amazing. It's the perfect amount of sweet-tart filling with a delicious brown sugar crumble topping. Try it yourself and let me know what you think!
Magnolia Bakery's Strawberry Rhubarb Pie (reposted from the Huffington Post):
STRAWBERRY & RHUBARB CRUMB PIE
Recipe courtesy of Magnolia Bakery
Yields one 9” pie
Pie Dough
1 cup flour
1/4 teaspoon salt
4 oz butter (1 stick), cold & cut into small pieces
2-3 tablespoons cold water
Filling
1 cup sugar
2 tablespoons all purpose flour
1 tsp orange zest (optional)
1/4 teaspoon salt
4 cups rhubarb, trimmed and cut into 1” & 1⁄2” pieces
3 cups strawberries, trimmed and cut in half (or quarters if they are large)
2 TBLS unsalted butter
Crumb
4 oz butter (one stick cold, unsalted & cubed)
1 1/3 cups flour
3/4 cup brown sugar
1/2 tsp ground cinnamon
3/4 teaspoon salt
Directions
Make your pie dough first. Preheat conventional oven to 425°. For pie dough, place the flour, butter, and salt into a food processor; pulse until the butter is pea sized and resembles a coarse meal. Add the water, one tablespoon at a time, and pulse until a crumbly dough forms. Turn the dough out onto a floured surface and flatten into a disc. Wrap and refrigerate the dough for approximately 30 minutes.
In the meantime, for the filling, combine the granulated sugar, flour, and salt in a large bowl. Remove 2 tablespoons and set aside.
To make crumb topping, place the butter, flour, brown sugar, cinnamon and salt into the food processor; pulse until the butter is mixed in and the texture is crumbly; set aside. (Or mix together in a bowl with a pastry cutter).
On a lightly floured work surface, roll the disk of dough into a circle shape, about 11” in diameter and 1/8” thick. Fit the dough over a 9-inch pie pan and crimp the edges as desired. Sprinkle the 2 tablespoons of the sugar/flour mixture that was set aside onto the bottom of the crust. Toss the rhubarb pieces in the remaining sugar mixture; set aside.
Pour the rhubarb filling evenly into the pie pan. Dot with 2 TBLS of butter. Cover the pie evenly with the crumb mixture. Place the pie on a sheet pan lined with parchment paper and put into the oven for 10 minutes. Reduce oven heat to 350° and bake for 35-45 minutes longer until the juices are thick and bubbly.
Remove from the oven and allow the pie to cool for at least 4 hours.
Magnolia Bakery's Strawberry Rhubarb Pie (reposted from the Huffington Post):
STRAWBERRY & RHUBARB CRUMB PIE
Recipe courtesy of Magnolia Bakery
Yields one 9” pie
Pie Dough
1 cup flour
1/4 teaspoon salt
4 oz butter (1 stick), cold & cut into small pieces
2-3 tablespoons cold water
Filling
1 cup sugar
2 tablespoons all purpose flour
1 tsp orange zest (optional)
1/4 teaspoon salt
4 cups rhubarb, trimmed and cut into 1” & 1⁄2” pieces
3 cups strawberries, trimmed and cut in half (or quarters if they are large)
2 TBLS unsalted butter
Crumb
4 oz butter (one stick cold, unsalted & cubed)
1 1/3 cups flour
3/4 cup brown sugar
1/2 tsp ground cinnamon
3/4 teaspoon salt
Directions
Make your pie dough first. Preheat conventional oven to 425°. For pie dough, place the flour, butter, and salt into a food processor; pulse until the butter is pea sized and resembles a coarse meal. Add the water, one tablespoon at a time, and pulse until a crumbly dough forms. Turn the dough out onto a floured surface and flatten into a disc. Wrap and refrigerate the dough for approximately 30 minutes.
In the meantime, for the filling, combine the granulated sugar, flour, and salt in a large bowl. Remove 2 tablespoons and set aside.
To make crumb topping, place the butter, flour, brown sugar, cinnamon and salt into the food processor; pulse until the butter is mixed in and the texture is crumbly; set aside. (Or mix together in a bowl with a pastry cutter).
On a lightly floured work surface, roll the disk of dough into a circle shape, about 11” in diameter and 1/8” thick. Fit the dough over a 9-inch pie pan and crimp the edges as desired. Sprinkle the 2 tablespoons of the sugar/flour mixture that was set aside onto the bottom of the crust. Toss the rhubarb pieces in the remaining sugar mixture; set aside.
Pour the rhubarb filling evenly into the pie pan. Dot with 2 TBLS of butter. Cover the pie evenly with the crumb mixture. Place the pie on a sheet pan lined with parchment paper and put into the oven for 10 minutes. Reduce oven heat to 350° and bake for 35-45 minutes longer until the juices are thick and bubbly.
Remove from the oven and allow the pie to cool for at least 4 hours.
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