For a printable version of the recipe, click on the file below it.
Jakob Holmes' Strawberry Rhubarb Pie
The secret to a flaky crust? Make sure the butter and cream cheese are very cold when you mix them with the dry ingredients. And don't overmix; there should be pea-sized lumps of fat in the dough, which will melt and create steam pockets in the crust, and hence flakiness.
Makes 1 deep dish pie, or 2 smaller pies
- 2 1/2 cups whole wheat flour, freshly ground if possible (or use 1 1/2 cups all-purpose flour and 1 cup whole wheat flour)
- 4 ounces cold unsalted butter
- 4 ounces cold cream cheese
- 1/2 cup (or so) ice water
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
For the Filling:
- 6 cups fresh rhubarb, chopped into small pieces
- 3 cups fresh strawberries, hulled and sliced
- 1 1/2 cups Sugar in the Raw (use more or less depending on the sweetness of your fruit)
- 2-3 tablespoon tapioca pearls, or instant tapioca
- Place the flour, cinnamon and salt in a large bowl. Mix well.
- Cut the butter and cream cheese into 1/2 inch chunks and add to the flour.
- With your hands, mix the flour with the butter and cream cheese, breaking the fats up into pieces the size of a pea.
- Add ice water a tablespoon at a time until you have a cohesive dough.
- Gently knead the dough for a minute on a floured board, and then divide into 2 portions. Wrap with plastic wrap and refrigerate for at least one hour.
- While the dough chills, mix the strawberries, rhubarb, sugar, and tapioca in another bowl. Let sit for at least 20 minutes to thicken.
- If making a deep dish pie, roll out half the dough and place in a deep dish frying pan. Pour in the fruit, and top with the other half of the dough, rolled out. Crimp the edges, and brush the crust with heavy cream. Sprinkle liberally with cinnamon-sugar, and vent with a knife.
- If making two 8-9 inch pies, divide each portion of dough in two and roll on a floured board. Divide the fruit filling among the two pies, and top with the remaining crust.
- Bake at 350ºF for 35 minutes for the smaller pie, 45-55 minutes for the larger one.