Cherry-Berry Rhubarb Pie

Rhubarb is making its second appearance on my blog. It's becoming quite the star. I was so smitten with it the first time, I knew it must be love. I told you I was going to make something else with it, but I bet you didn't think it would be so soon. I couldn't resist buying another pound of rhubarb, before it goes out of season. And so I did.

Rhubarb's back - and better than ever!
We needed some Memorial Day dessert, so I whipped up this pie. It's flaky-buttery pie crust, with sweet rhubarb filling, topped with dark cherries, strawberries, and fresh whipped cream.
I don't think my family really knew how much I liked this pie. I don't like to rave about my own cooking or baking. No, I'm not the Pie Lady, and no, I don't live in Pietown, but I can put together a pretty good pie. Anyway, I thought it was really delicious - it hit the spot, like a 5:00 cocktail. Or fresh, hot coffee in the morning. You know? Perfect pie for the early summertime.
When you slice the pie, it's not very pretty, though. There's nothing you can do about it. Just slice and scoop.

I totally screwed up, slicing this piece...I don't like people watching me.

My nerves were shot from waiting tables on Memorial Day weekend, so Monday night, after all of the craziness was over, I came home to this comforting pie. I was starving, so I ripped off some of the crust, and relished how delicious pie crust really is. It's amazing.

Sigh. I love baking pie.

Just a quick note about pie crust- I've been using coconut oil in place of the shortening, now. I don't feel good about using shortening. Or lard. Coconut oil seems like a better option.
Using coconut oil makes the dough tear a bit when you roll it out. This is definitely a difficult pie crust to make. Are you up to the challenge? In the future, I might try using an all-butter pie dough.

Cherry-Berry Rhubarb Pie (Recipe by Emily)
Printable Recipe

1 1/3 cups all purpose flour, plus additional for rolling
1 tablespoon granulated sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into small pieces
2 tablespoons cold coconut oil
1-2 tablespoons ice water

2/3 cup granulated sugar
1/3 cup water
1 lb. rhubarb, trimmed, coarsely chopped
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
2 1/2 teaspoons cornstarch
1 teaspoon vanilla extract

1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

1 1/3 cups thinly sliced hulled strawberries
1 1/3 cups pitted, halved, dark sweet cherries

To make the pie crust, in a large mixing bowl, whisk together flour, 1 tablespoon sugar and salt. Work the butter and coconut oil in, using a pastry blender or your fingertips, until the mixture resembles pea-sized lumps. Sprinkle in the water, 1 tablespoon at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat dough into a smooth, flattened disk. Wrap in plastic wrap, and chill for 25 minutes, in the refrigerator.

Preheat oven to 400 degrees F.

Roll out the pie dough, thinly, on a floured surface, and fit into a 9-inch pie plate; trim and flute the dough edges. Place a large square of foil over unbaked pie crust and press gently over the bottom and sides. Fill the shell with dried beans or set pie weights in center.
Bake for 18-20 minutes, or until the edges just begin to brown. Remove from oven and carefully lift out the foil and weights. Prick the bottom of the pastry evenly with a fork, return to the oven and bake for 6-7 minutes, or until golden brown and cooked through; cool on a wire rack completely before filling.

To make the rhubarb filling, whisk together 2/3 cup granulated sugar and water, in a medium sized saucepan, over medium heat. Stir in rhubarb and lemon zest, and bring mixture to a boil; stirring frequently, boil for 4-5 minutes, or until rhubarb breaks down into a thick liquid. Stir together lemon juice and cornstarch in a small bowl, until well combined. Add lemon juice mixture to rhubarb, stirring constantly; boil for 1 additional minute, or until thickened. Remove pan from heat, stir in 1 teaspoon vanilla, and pour mixture into a large mixing bowl; cool completely, in the refrigerator.

To make the whipped cream, in a medium sized mixing bowl, using a mixer on medium high speed, beat together cream, powdered sugar and vanilla extract, until stiff peaks form.

To assemble the pie, stir strawberries and cherries into rhubarb mixture and pour the filling into baked pie crust; top with whipped cream.

Yield: 8-10 servings