Strawberry Rhubarb Pie

My Maine Recipe

By Pierre L.
Montréal, Quebec
RECIPE

Last summer, on the ferry back from Monhegan Island, we had a nice surprise when two folks signers, including Bob Stuart and his banjo friend that I do not remember the name, began a small concert for the passengers. One of his songs, “Strawberry Rhubarb Pie”, inspired me this recipe.

Strawberry Rhubarb Pie was the favorite of my mother-in-law, from Lewiston. Here is the recipe. A discovery for me and a childhood memory for my wife. A taste of the summer of Maine with us in Montreal.

  1. Make sweet piecrust

1 ¼ cup flour

1 c. tablespoons of powdered sugar

½ c. tablespoon salt

4 oz. very cold unsalted butter cut into cubes.

¼ cup very cold water

In a blender, place the flour, powdered sugar, salt and mix it. Add butter and pulse it to obtain a fine granular mixture. While mixing, slowly add the water until you get a ball of dough. Recover and refrigerate one hour.

Cut the ball of 2/3 and roll the dough to fold and put in your most beautiful of your 9-inch pie plate. Refrigerate for an hour. Keep the rest of the dough in a refrigerator.

Preheat oven to 375 f. Use a fork to make small holes in the buttom of the pastry plate, recovery of aluminum foil and place it in dry lentils or uncooked rice for a weight that avoids making the dough rise during cooking. Bake 20 minutes. Remove aluminum and lentils and cook for another 10 minutes. The crust should be slightly golden. Allow to cool at room temperature.

  1. Prepare and cook the pie

1 ½ cup or 2 cups strawberries uncut (preferably not too large)

1 ½ cup or 2 cups rhubarb cut ¼ inch pieces

1 cup white sugar

2 teaspoons of tapioca flour table or 1 ½ cornstarch

A pinch of nutmeg

Mix all ingredients in a bowl and leave 30 minutes at room temperature.

Place in your pie shell. Add some butter dot on the fruit mixture.

Roll the remaining dough and make strips and cover the pie. Brush top of pie with 1 beaten egg white and sprinkle with white sugar.Place the pie in the oven at 375 F for 40-45 minutes until crust is golden brown.

Serve warm or at room temperature with the best vanilla ice cream you can find.

Summer time begin.

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