Monday, July 4, 2011

Slice of Americana

Last year, Stephen and I were fortunate enough to take a trip up to Stowe, VT to celebrate the 4th of July. We enjoyed a lot of hiking, sightseeing, and - most importantly - sampled a ton of American fare. We sampled a handful of authentic BBQ restaurants, and lusted after all the amazing produce at the local farmer's markets. My only regret from that trip was that I didn't bring any fresh strawberries home to try my hand at my Grandma Cherry's favorite summer dessert. Although it's a year later, I'm proud to say I picked up some fresh Strawberries and crisp Rhubarb at my Brooklyn Farmer's Market, and made a delicious and festive pie to celebrate the 4th with my friends today.

Strawberry Rhubarb Pie

For the Dough:

  • 2 1/2 Cups Flour
  • 2 Tbsp. Sugar
  • 1/2 tsp. Kosher Salt
  • 2 Sticks Unsalted Butter
  • 7 Tbsp. Ice Water
  1. Using your fingers, blend Flour, Sugar, Salt, and Butter until mixture resembles small pebble shapes.
  2. Drizzle Water over mixture and stir with a fork.
  3. Divide dough into 8 portions and fold each portion 1-2 times and then combine into 2 balls.
  4. Refrigerate for 2 hours. Roll Dough out and line one portion of the dough out in a pie tin. Reserve the remaining portion for a lattice top.

For the Filling:

  • 2 lbs. Strawberries
  • 2 Stalks of Rhubarb
  • 1 1/2 Cups Sugar
  • 4 Tbsp. Flour
  • 1 Tbsp. Vanilla Extract
  • 2 Tbsp. Olive Oil
  1. Chop the rhubarb and finely slice the strawberries - place in large bowl.
  2. In a separate bowl, blend flour and sugar.
  3. Drizzle olive oil and vanilla extract over strawberry-rhubarb mixture, stir to blend.
  4. Gradually stir in dry ingredients until they absorb the moisture from the strawberry-rhubarb mixture.
  5. Pour mixture over uncooked crust , weave lattice top and bake for 10 minutes at 450F.
  6. Lower heat to 350F and bake for an additional hour.


  1. I love strawberry rhubarb pie!  I have made it a few times and it is one of my favorites.... 

    Happy 4th!!!!

  2. Yum, I can't wait to try a piece later today! :)

  3. THere is NOTHING quite like Rhubarb... one of my favorites is to find Rhubarb jam and put a scoop of it over vanilla bean ice cream... It's heaven in your mouth!