Rhubarb-Lovers' Strawberry Rhubarb Pie

I've kind of gotten off of pie baking recently. My neighbors who order from me mostly want cakes and brownie pops and cookies. Occasionally a tart, but hardly ever and good ole pie.

This lack of pie-baking has raised the eyebrows of a certain husband of mine. You see, he loves pie. He can take or leave just about anything else I bake. Clearly missing the pies, he "places his order" for a pie and hopes I'll have time to fulfill it.

In timely fashion, Martha Stewart wrote about this Strawberry Rhubarb Pie recipe in a recent issue of her magazine.

I call this pie Rhubarb-Lover's Strawberry Rhubarb Pie because the ratio of rhubarb to strawberries is 6:1 - the perfect ratio in my opinion. It tastes like rhubarb with a hint of strawberry, not like those other recipes out there that have a 1:1 ratio, where the filling is like strawberry jam (too sweet) and the rhubarb taste is all but lost.

If you like rhubarb, I urge you to try this recipe. In fact, make it a day ahead and let the pie sit in the fridge overnight after it cools. You might just find your husband repeating these words each time he eats a slice: This pie is delicious!

Other rhubarb recipes you might like:

Rhubarb Custard Pie

Rhubarb Raspberry Pie

Rhubarb Streusel Muffins

Strawberry Rhubarb Crisp

Strawberry Rhubarb Pie

adapted from Martha Stewart

For The Filling
1 3/4 pounds rhubarb, cut into 3/4-inch-thick pieces (6 cups)
6 ounces strawberries, coarsely chopped (1 cup)
1 1/2 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon finely grated orange zest, plus 1 tablespoon orange juice
Coarse salt

For The Crust
2 disks Pate Brisee
All-purpose flour, for surface
2 tablespoons unsalted butter, cut into pieces
1 large egg, lightly beaten, for egg wash
Sanding sugar, for sprinkling (optional)

Preheat oven to 375 degrees F. To make the filling, mix together rhubarb and strawberries in a large bowl. In a separate medium bowl, combine the granulated sugar, cornstarch, zest and juice, and 1/4 teaspoon salt. Sprinkle the sugar mixture over the rhubarb mixture and gently fold over the berries until well coated with the sugar mixture.

Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.

Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface.

Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under, and crimp as desired. Refrigerate for 30 minutes.

Brush crust with egg wash, and sprinkle generously with turbinado sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving. We like to eat ours chilled. Pie keeps for a week in the refrigerator.