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Strawberry-Rhubarb Pie

by , Chef , Lucia’s Restaurant, Minneapolis, Minn.

Strawberry-Rhubarb Pie

Makes 1 (9½-inch) pie

    • Pie Crust
    • Makes 2 (8- to 10-inch) single crusts or 1 (8- to 10-inch) double crust
    • 2½ cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 cup unsalted butter, cold
    • ¼ to ½ cup cold water

    In a large bowl, or in the bowl of a food processor, combine flour, salt, and sugar. Cut butter into ½-inch pieces. Using a pastry blender or food processor, add the butter to the flour and mix to a coarse meal. Add the cold water and mix until dough forms. Form into a ball, cover with plastic wrap, and let the dough rest at least one hour in the refrigerator, or preferably overnight. Roll out and fit into a 9½-inch pie plate. Crimp edges and refrigerate 20 minutes. Fill with foil and pie weights and bake at 375°F until crust is set, about 15 minutes. Remove weights and bake until light brown.

      • Filling
      • ¾ pound (about 3½ to 4 cups) rhubarb, cut into ½-inch pieces
      • 2 pints strawberries, hulled and halved
      • 1 cup sugar
      • ¼ cup cornstarch
      • ½ teaspoon cinnamon
      • 1/8 teaspoon nutmeg

      In a heavy saucepan, mix rhubarb, strawberries, sugar, cornstarch, cinnamon, and nutmeg. Let stand 20 to 30 minutes. Bring to a boil, stirring frequently. Reduce heat and simmer until thickened, about 3 to 5 minutes. Pour filling into crust.

        • Topping
        • 2/3 cup oats
        • ½ cup flour
        • ½ cup brown sugar
        • ¼ teaspoon cinnamon
        • 6 tablespoons cold, unsalted butter, cut into 1-inch pieces

        In a bowl, combine oats, flour, sugar, and cinnamon. Add the butter and cut it into the mixture until crumbly. Spread the mixture over the pie to cover. Bake at 375°F for 30 to 35 minutes, until bubbly.

          • Grand Marnier Whipped Cream
          • 3 cups heavy cream
          • ½ cup sugar
          • ½ teaspoon vanilla extract
          • 1 tablespoon Grand Marnier

          In a bowl, beat the cream and sugar together until the mixture starts to thicken. Add the vanilla and Grand Marnier and whip until soft peaks form. Serve dolloped on top of pie.