Winning Rhubarb-Strawberry Pie
While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair.
While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair.
- 1 large egg
- 3/4 teaspoon salt
- 3 tablespoons butter
- filling:
- 2-1/4 cups all-purpose flour
- 1-1/4 cups sugar
- 1 tablespoon 2% milk
- coarse sugar
- 4 tablespoons ice water divided
- 3/4 teaspoon white vinegar
- 3/4 cup cold lard
- 6 tablespoons quick-cooking tapioca
- 3 cups sliced fresh or frozen rhubarb thawed
- 3 cups halved fresh strawberries
- Carbohydrate 12.6832462500024 g
- Cholesterol 49.3148437598108 mg
- Fat 9.33816469120116 g
- Fiber 0.824156220793724 g
- Protein 1.65892968753879 g
- Saturated Fat 5.67135000234399 g
- Serving Size 1 1 servings. (89g)
- Sodium 86.1333125262688 mg
- Sugar 11.8590900292087 g
- Trans Fat 0.732625937759094 g
- Calories 138 calories
Step-by-step
- In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended.
- In a large bowl, mix flour and salt; cut in lard until crumbly.
- Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together.
- Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
- Preheat oven to 400degrees. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes.
- On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim.
- Add filling; dot with butter.
- Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
- Brush milk over pastry; sprinkle with coarse sugar.
- Place pie on a baking sheet; bake 20 minutes.
- Reduce oven setting to 350degrees. Bake 45-55 minutes or until crust is golden brown and filling is bubbly.
- Cool pie on a wire rack.
A Slice of Nostalgia: My Rhubarb-Strawberry Pie
Growing up on a farm instilled in me a deep appreciation for the simple pleasures of life, and nothing embodies that more than the taste of homegrown rhubarb. The tartness, the vibrant color – it's a taste that takes me straight back to sunny summer days spent helping my dad in the garden. And while many of my childhood memories are wrapped up in the scent of freshly baked bread and the sounds of family laughter, one stands out particularly vividly: the annual Iowa State Fair. It was an event brimming with excitement, a showcase of community spirit and, of course, a battleground of baking prowess.
I remember the nervousness I felt, carefully carrying my rhubarb-strawberry pie, a creation honed from years of experimenting with family recipes and my own intuitions. I had put my heart and soul into it; a perfect blend of tart rhubarb, sweet strawberries, and a flaky, buttery crust. The secret, I'd discovered, lay in the simple things: the use of quality lard for that irresistibly tender crust and ensuring the rhubarb stalks were thin and a deep, vibrant red. And as it turned out, these simple tweaks were the difference between a good pie and a winning one.
Winning first place at the 2013 Iowa State Fair wasn’t just about the blue ribbon (though that was definitely a highlight!). It was a validation of those countless hours spent in the kitchen, the early mornings and late nights spent perfecting the recipe, the quiet satisfaction of creating something delicious that resonated with others. It was a recognition of my family’s legacy and a testament to the power of simple, heartfelt baking. This isn’t just a pie; it’s a slice of my childhood, a reminder of the joy found in simple things, and the warmth of home. This recipe is more than a collection of ingredients; it’s a story, a tradition, passed down through generations, yet always evolving, always improving, always bringing smiles to those fortunate enough to taste it.
The Crust: A Foundation of Flaky Perfection
The crust is undoubtedly the star of this show. The lard adds a unique richness and flakiness that’s difficult to replicate with other fats. And don't be afraid of the lard; it results in a perfectly tender, melt-in-your-mouth experience, far superior to any other fat. Don't rush this part; the proper chilling time is crucial to prevent shrinkage and ensures the crust stays flawlessly intact during baking.
The Filling: A Symphony of Sweet and Tart
The filling is a delightful balance between the tartness of the rhubarb and the sweetness of the strawberries. I prefer to use thin stalks of rhubarb, as they offer a more even distribution of flavor, resulting in a more consistent bite throughout the filling. This balance is key; you want the sweetness to complement the tartness, not overpower it. The tapioca is essential in ensuring that the filling sets beautifully without becoming overly mushy. This allows for perfect slices, ideal for serving to family or sharing at any gathering.
Baking: The Essence of Patience
The process of baking is an exercise in patience. The longer, slower bake at 350 degrees after the initial 20 minutes at 400 ensures that the filling cooks through evenly, while the crust develops its glorious golden-brown hue. The result? A perfectly baked pie, boasting a flawlessly golden crust and a filling that is both tangy and sweet. It’s a symphony of textures and tastes, a perfect conclusion to a wonderfully simple process.
Beyond the Recipe: A Legacy of Love
This rhubarb-strawberry pie isn't just a dessert; it's a connection to my past, a symbol of family, and a testament to the power of simple ingredients transformed into something extraordinary. It’s a recipe that brings people together, sparking conversations and creating memories. Each slice tells a story, a story of hard work, dedication, and the simple joy of sharing something delicious with those you love. Whether you’re a seasoned baker or just starting out, this recipe is a wonderful journey into the heart of home-style baking, a testament to the enduring power of tradition and the timeless appeal of a perfectly baked pie.
