Strawberry rhubarb pie with rose water is a match made in pie heaven! My mom’s crust is also a dream, made with oil rather than butter, so it’s vegan!
Photos. Recipe. Perfect Pie, with a shorthand summary of my Mom’s Best Crust that makes it all so simple. Need I say more?
Yes, just this: Bake one, and enjoy.
Strawberry Rhubarb Pie with Rosewater
The amount of fruit for the filling need not be exact. But it’s always better, I find, to err on the side of a bit more fruit than a bit less, for a full pie plate. The tapioca is an ideal filling thickener, but be sure to use the “quick cooking” variety rather than “small pearl” which won’t cook as readily. Use a rimmed pie plate for ease of sealing and crimping. This pie is easily made vegan by leaving out the dotted butter and the milk glaze.
For the crust:
- 2 2/3 cup unbleached, all-purpose flour
- 1 1/2 teaspons kosher salt
- 3/4 cup plus 1 to 2 teaspoons neutral oil, such as canola or safflower
- 5 tablespoons ice water
- 3 tablespoons milk, of any sort, for the top of the crust before baking
For the filling:
- 2 1/2 cups strawberries, hulled and coarsely chopped
- 2 1/2 cups rhubarb, cut in ½-inch pieces
- 1 3/4 cups granulated sugar
- 1/3 cup quick-cooking tapioca (dry/uncooked)
- 1/2 teaspoon rose water
- 2 tablespoons cold unsalted butter, cut into small pieces
Place the rack in the middle of the oven with another rack below. Place a large sheet of foil on the lower rack to catch drips. Preheat the oven to 425 degrees.
In a large bowl, combine the strawberries, rhubarb, sugar, tapioca, and rose water if using. The amount of rose water you add here depends on how strong yours is in flavor; a light touch is best, so start with 1/2 teaspoon and if a light fragrance of rose is present with the fruit, that’s enough.
In a medium bowl, whisk the flour and salt, stir in the oil, then stir in the water. Add an additional teaspoon of oil if the dough seems at all dry.
On a damp work surface, roll out half of the dough between two sheets of wax paper to a circle 2 inches larger than the pie plate, remove top sheet of paper and invert over the pie plate.
Ease the dough down into the plate. After trimming the bottom layer and before rolling out the top layer, pour the sugared fruit into the bottom crust in the plate. Dot the top of the fruit with butter.
Roll out the top layer between two fresh sheets of wax paper on a damp work surface, to a circle 1 inch larger than the pie plate. Remove the top sheet of paper and invert the crust over the pie, using the sheet of wax paper it's on to move it into place.
Leaving a 1/2-1 inch overhang, trim, tuck the overhang under the bottom layer, and crimp. Cut vents decoratively in the top. Rub or brush the entire top of the pie with milk.
Cover the edges of the pie with a pie guard or pieces of foil, crunching it well so it stays in place. The foil is not a perfect science; just get it to cover as much of the edge as possible.
Bake for 40-50 minutes, removing the foil for the last 15 minutes of baking so the edges brown up. When the fruit can be seen bubbling up vigorously in the vents and the crust is golden brown, the pie is ready. Remove from the oven and cool; the filling will firm up some as the pie cools. Serve lukewarm or at room temperature. The pie will keep on the kitchen counter for a couple of days, loosely covered with waxed paper or foil.