Strawberry + rhubarb pie by Pearl's Kitchen - | Lufkin and Nacogdoches, Texas

Strawberry + rhubarb pie by Pearl's Kitchen

Pearl's Kitchen strawberry-rhubarb pie (Source: Hannah Parker) Pearl's Kitchen strawberry-rhubarb pie (Source: Hannah Parker)

Pearl's Kitchen is a restaurant in Mount Pleasant owned by Chef Hannah Parker, whose specialty is southern cooking with her own modern touch. She joined us June 3 to show us how to maker her old-fashioned strawberry-rhubarb pie! 

Related article: Pearl's Kitchen: Feeding E. Texans 'Southern food with a modern flair

Strawberry + Rhubarb Pie 

For the Crust

2 1/2 C Flour

1 1/2 t Salt 

1 C Cold Butter, cut into pieces 

1/4 C Cold Water, plus 3 more if needed

For the Filling

 3 1/2 C Fresh Strawberries, hulled and sliced in half

2 1/2 C Fresh Rhubarb, chopped 

1 1/4 C Sugar

1/4 C Cornstarch

2 T Lemon Juice 

1/2 t Ground Ginger

1 Lg Egg

1 T Water

Turbinado Sugar, optional

Preheat oven to 400* F   

1. Stir flour and salt together to combine. 

2. With a pastry blender, work butter into the flour mixture until it resembles corn meal with a few pea - size pieces. 

3. Add 1/4 C cold water, and with your hands, turn until dough holds together when squeezed, if needed add remaining water, 1 T at a time, using extra caution to not overwork the dough. 

4. Place dough on flat work surface and form two disks, (one for the bottom crust, and one for the lattice strips) about 3/4 inch in thickness, and wrap in plastic wrap. Refrigerate until firm, at least 45 minutes. While chilling dough, prepare your filling.

5. Place strawberries, rhubarb, sugar, cornstarch, lemon juice, and ginger in a large bowl, stir to combine. Allow to rest for 20 minutes before placing filling in the crust, this allows the fruit and sugar to macerate, and begin to produce juice.

6. Once chilled, and filling is resting, unwrap first dough disk, place on floured surface, and using a rolling pin, roll out until you have approximately a 14-inch round circle. Roll dough carefully around your rolling pin, then unroll over a pie plate, 9-inch in diameter, gently fitting it into the bottom and up the sides of the plate.

7. With second dough disk, place on floured surface, and roll into a rectangle, about 11 inches in height. Using a pizza cutter, cut into 8 strips, approximately 2 inches wide. Set strips aside. 

8. Once the filling has rested, add filling to the bottom crust, unbaked. Next, lay half of the strips horizontally on top of the pie. Then, fold back every other lattice strip onto itself, and lay the 5th lattice strip vertically, so it lays across the unfolded strips. Then, unfold the folded strips to where they lay on top of the vertical strip, and fold back the other two horizontal strips and place the next strip vertically across the unfolded horizontal strips, unfold the folded strips and repeat these steps until you have all 4 vertical strips down on the horizontal strips. 

9. Now that the lattice strips are down, trim the edge of the pie to about a 1 inch overhang. Once trimmed, fold the lattice strips and bottom crust underneath themselves. 

10. Once your edges are finished, take the egg and tablespoon of water and combine, then brush this mixture on top of the lattice work and edges of the pie, if you choose to, lightly sprinkle turbinado sugar across the top of the pie

11. Finally, place pie on a parchment paper lined sheet pan, and place in a 400*F oven for 15 minutes, then reduce temperature to 375*F for 30 minutes more, or until filling is bubbling and crust is golden brown. Remove from oven and allow to cool before enjoying. 


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