Rhubarb and roasted strawberry pie

When late spring and high summer arrive, rhubarb and strawberries become the stars of the market and the garden. This classic pie recipe leans into those vibrant, seasonal flavors, using a roasting technique to caramelize the strawberries to the brink of char. This process eliminates excess wateriness and concentrates their natural sweetness, providing a perfect, juicy counterpoint to the tart rhubarb.

The secret to this exceptional dessert is a homemade crust that offers a rich, buttery flavor and a texture so flaky it shatters like broken glass. While the pie is certainly delicious on its own, it is best served with a generous scoop of vanilla ice cream.

Preparation Details

• Total Time: 6 hours
• Yield: One 9-inch pie (8 to 12 servings)

Crust Ingredients

• 1/3 cup cold water (plus extra as needed)
• 2 1/4 cups all-purpose flour
• 1 teaspoon sugar (plus extra for sprinkling)
• 3/4 teaspoon fine salt
• 10 tablespoons cold unsalted butter, cubed
• 6 tablespoons cold vegetable shortening, in large chunks

Filling Ingredients

• 2 pounds strawberries, hulled
• 1 to 1 3/4 cups sugar (depending on berry sweetness)
• 1/4 cup cornstarch
• 1/4 teaspoon fine salt
• 1 clementine or small mandarin orange
• 2 pounds rhubarb, trimmed and sliced into 3/4-inch pieces
• 2 tablespoons cold unsalted butter, cut into bits

Instructions

To prepare the crust, whisk your dry ingredients before cutting in the butter and shortening until the mixture resembles coarse crumbs. Gradually add cold water, kneading gently until the dough just holds together. Divide into two disks, wrap, and refrigerate for 1 to 2 hours.

For the filling, roast your hulled strawberries on a parchment-lined sheet at 425 degrees for about 30 minutes until deeply browned. Once cooled, toss the berries with the rhubarb, sugar, cornstarch, salt, and fresh clementine zest and juice.

Assemble the pie by rolling out your dough, filling the bottom crust with the fruit mixture, and scattering butter bits on top. Seal with the second crust, crimp the edges, and brush the top with water and a sprinkle of sugar. Cut slits in the top for ventilation.

Bake on a lower rack at 425 degrees for 30 minutes, then reduce the heat to 375 degrees and continue baking for another 45 minutes until the crust is golden and the filling is bubbling. For more tips on properly hulling strawberries or adjusting for deep-dish pans, consult the original guide on 205focus.com.