Bottomless Strawberry Rhubarb Pie

I was so excited to receive my first farmshare box from Zephyr this week. I always have an organic produce box delivered, but I always order from Wanigan. However, my friend told me about Zephyr farm, located about an hour away from Toronto, that grows all organic produce. Local and organic? Heaven. So during June-November, I’m with Zephyr, then switch back to Wanigan for the remainder months.

I always plan our meals on a weekly basis around the produce that I’ll be receiving. I checked out the list of what I would be receiving in the first produce box from Zephyr and was pleasantly surprised as to how many greens I’d get. Along with 2 heads of different lettuce, asparagus, radishes, chives, kale, bok choy, swiss chard (can you believe all this?), I also received rhubarb and strawberries. Perfect fit.

So to please my husband, who LOVES strawberry rhubarb pie, I tried out a new recipe and made a few healthier tweaks (I mean, how healthy can we get with pie?). His only complaint was that he would like a bottom crust as well. Details…

Bottomless Strawberry Rhubarb Pie (Adapted from Better Homes and Gardens All-Time Favorites)

For filling:

  • 3/4 cup demerara sugar
  • 1/4 cup cornstarch
  • 3 cups fresh strawberries, cut in halves
  • 3 cups fresh rhubarb, cut into 1/2 inch pieces
  • 1 tbsp butter or vegan butter (e.g., Earth Balance), cut up in small pieces
  • White sugar for sprinkling

For pastry top crust:

  • 1 1/4 cups whole what pastry flour
  • 1/4 tsp salt
  • 1/3 cup vegan butter (e.g., Earth Balance)
  • 5 tbsp cold filtered water

To make the filling: Combine the sugar and cornstarch in a large bowl. Add the strawberries and rhubarb and mix well. Transfer filling to a 9-inch pie plate.

To make the pastry top: Combine the flour and salt. Add the butter and with 2 knifes, cut into the flour until pieces of butter are the size of peas. Add the water a tbsp at a time, combine slowly with a fork and the dough should begin to come together. Combine into a ball and place on a lightly floured surface. Roll out into a 12-inch disc.

Cut slits into it (so that air has room to escape when cooking the pie) and slowly place over top the pie. Press the edge of the crust into the pie plate and use a fork to crimp into place. Cut off extra long pieces of the crust falling over the edges.

Sprinkle top of pie with a bit of sugar. Place pie on a foil-lines baking sheet; take the foil and protect the edges of the pie with it. Place in a 375C oven and bake for 25 minutes. Remove foil and bake for another 30 minutes until filling is bubbling and crust is golden.

Serve with whipped cream or vanilla ice cream. Delicious! Serves 8.

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