Happy Memorial Day! This is the weekend when I break out my favorite pie: Strawberry Rhubarb and Basil Pie.
Strawberry Rhubarb was my favorite pie when I was young. The flavor combination reminds me of the good old days when I never had to worry about bills or work. Now that I’m older, I’ve put a little twist on my childhood favorite with the addition of fresh basil. The basil adds another level of complexity that perfectly complements the strawberry and rhubarb mixture without overpowering it. Pair this pie with nice summery gin cocktail and you’re good to go!
Yields 1 9-inch pie, 8-9 people
4 hrPrep Time
1 hrCook Time
5 hrTotal Time
- 1 cup (2 sticks) of very cold Butter, cubed
- 2 1/2 tsp Kosher Salt
- 2 1/2 cups Flour
- 1 tbsp Sugar
- 1 tbsp Red Wine Vinegar
- 1 cup & 2 tbsp ice cold Water
- Pie dust (equal parts granulated sugar and flour evenly mixed together)
- 2 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
- 4 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 cup quick-cooking tapioca
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg yolk & 1 tbsp of water for egg wash
- Raw sugar to sprinkle
- Put the butter in the freezer for 15-20 minutes.
- Mix kosher salt, flour, and sugar in food processor. Cube butter and add it to the dry mixture. Using a pastry blender, mix the butter and dry mixture until it's coarse.
- Fold the vinegar into the dry mixture with a spatula.
- Add the cold water to the mixture a 1/4 cup at a time while still mixing with a spatula. The dough should start to come together now.
- Once the mixture starts to come together, roll it out into a long roll and split into two. Roll each half into a ball and flatten into saran wrap. Seal tightly and refrigerate for at least a four hours.
- After the dough has fully chilled, roll out the dough into a 12-inch circle on a floured surface. Transfer the dough to the pie tin so the overhang is even and let it chill in the refrigerator while you make the filling. (I like to fold my gently into quarters, to transfer it more easily, then unfold it in the pie plate.)
- Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. Dust the bottom of the crust with pie dust.
- Gently stir together rhubarb, strawberries, sugars, lemon, salt, tapioca, and basil in a large bowl until ingredients are evenly distributed.
- Mound filling inside bottom pie crust and dot with bits of unsalted butter.
- Roll second half of pie dough into an 11-inch circle and cut 1-1.5 inch strips. Transfer it to center and weave over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.
- Transfer pie to a baking sheet and brush egg yolk (egg yolk and 1 tbsp of water) mixture over dough. Sprinkle raw sugar over the top.
- Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.
ADAPTED FROM: Strawberry Rhubarb Pie by Smitten Kitchen
It’s important to remember that Memorial Day is not just about barbeques, pies, and sales. Brave men and women have given their lives serving our country and they should not be forgotten. In honor of Memorial Day, you can donate to The Mission Continues, a non-profit organization that helps veterans transition back into civilian life through community-based volunteer work which—you can learn more here. The Mission Continues is just one of many amazing organizations that works with veterans and a small donation in time or money is the least we can do to say thank you.