Strawberry rhubarb pie is one of my favorites and the rhubarb season is upon us. I love the tartness of the rhubarb as well as the body it gives to the pie filling. I enjoy making pies of all sorts but I find rustic pies easier to make than traditional ones...you don't have to worry as you roll the crust about whether or not it is the exact right size for the pie plate, or whether the amount of filling is going to give the pie the perfect height, etc. I just roll the crust, place it on a sheetpan (lined with parchment paper or a silpat) and then pile the fruit in the center. Fold the crust up over the fruit, sealing up any holes around the sides by pinching the crust together. Brushing the crust with a lightly beaten egg or a little ice water and then sprinkling it with some coarse sugar gives it a nice crunchy crust.
Rustic Strawberry Rhubarb Pie
1 recipe martha stewart pie crust
3 pints strawberries (1 1/2 quarts)
3 cups rhubarb, chopped into 1/2 inch pieces
3/4 cup sugar
1/4 cup instant tapioca (can substitute flour)
Juice of half a lemon
1 egg, lightly beaten
Turbinado sugar, for sprinkling
Make the pie crust according to the recipe but do not divide it in two parts before chilling - just form one disk and chill for at least 30 minutes.
Preheat the oven to 400°.
Cut the strawberries into halves, or quarters if they are quite large, and place in a bowl. Add chopped rhubarb, sugar, tapioca (or flour), and lemon juice and stir to combine.
Roll out the pie crust until about 1/8 inch thick. Transfer the crust to a sheet pan lined with parchment paper or a silpat. Mound the fruit in the center of the crust and fold crust up over the sides of the fruit, leaving the center open.
Brush crust with egg and sprinkle with turbinado sugar.
Place in oven and bake until crust is golden brown and juices are bubbling. Remove from oven and set aside to cool for at least 30 minutes before serving.