The resulting pastry's filling was perfect in flavour and consistency, invoking the feeling of being out in the strawberry fields outside the city. The mixture was viscous enough so that I didn't have to mess around with cooking a pie filling, and avoiding the chore of hulling and chopping a gazillion tiny Ontario strawberries was taken off my hands, making the pie as fast and easy to make as whipping up a relatively basic pie crust and popping everything in the oven. For an extra boost of flavour, texture and nutrition, I opted for a partial spelt flour dough adapted from DIY Vegan , which stayed incredibly tender and flaky while weaving easily into a lattice topping.
I normally would have taken photos of a slice, but it's long gone... but I'm sure that the next time I have the opportunity to make a strawberry-rhubarb pie, I will take the opportunity to source out some chunky, all fruit preserves to "sweeten" the deal!
Drop - Dead Simple Strawberry Rhubarb Pie
Makes 1 pie, 12 servings
1 1/2 cups flour
2 cups spelt flour
2 tsp raw sugar
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup non-hydrogenated shortening
2 tsp vanilla
1 tsp butter flavouring (optional)
3 tbsp water
1 tbsp vinegar
2 cups chunky, lower sugar strawberry preserves (like Trader Joe's Organic Strawberry Preserves), or homemade
2 cups diced rhubarb
1 tbsp tapioca starch
optional: 2 tbsp sugar (if you want a sweeter pie)
- Heat the oven to 400F and place a 10" pie pan on a baking sheet.
- In a large bowl, whisk together the flours, sugar, nutmeg and salt.
- Cut in the shortening until the mixture resembles coarse breadcrumbs.
- Whisk together the vanilla, butter flavouring, water and vinegar and slowly add to the flour mixture, tossing with a fork to blend. Add only enough water so that the dough comes together.
- Form into two balls and wrap one in plastic. Place in the fridge while preparing the bottom crust and filling.
- Between sheets of waxed paper, roll out the remaining dough half and fit into a 10" pie plate, leaving the overhang. Place in the freezer.
- In a large bowl, mix together the preserves, rhubarb and tapioca starch until well combined. Set aside.
- Remove the dough ball from the freezer and roll out into a rectangle between sheets of waxed paper.
- Using a pizza cutter or knife, cut into strips. Cover lightly.
- Remove the bottom crust from the freezer and spread the filling inside.
- Using the dough strips, weave a lattice pattern overtop of the filling, pressing the ends to seal.
- Crimping the edges of the pie if desired.
- Place the pie (on the baking sheet) into the oven on the bottom rack and bake for 10 minutes.
- Turn down the oven to 350F and bake 35 minutes longer.
- Cool completely before slicing.
Total Fat: 16.6 g
Cholesterol: 0.0 mg
Sodium: 2.1 mg
Total Carbs: 46.5 g
Dietary Fiber: 3.1 g
Protein: 4.4 g