Cherry-Berry Rhubarb Pie

Tuesday, May 27, 2008
Rhubarb pie made with strawberries and cherries, topped with whipped cream.

Cherry-Berry Rhubarb Pie

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

39 comments on "Cherry-Berry Rhubarb Pie"
  1. I've only discovered rhubarb last year while working in the UK, we don't have it here. It is quite special... makes everything taste "springy". And yes, try all butter crust next time!

  2. Not only is this a BEAUTIFUL dessert, but it looks and sounds absolutely delicious too! YUM!

  3. i beg to differ about the beauty of that slice--it looks stellar from where i'm sitting.

    pie-making is an important skill to have when trying to impress friends, neighbors, and arch rivals. yep, i have a nemesis. she and i have (undeclared) battles each week to see who can bring the most delicious treat to the office. she's got nothing on me. :)

  4. I can take care of that ruined slice for you, sweetie. ;)

  5. Hee hee hee. You said RHUBARB PIE!

    I love baking pies too, but I'm terrible at making a cohesive crust. My crusts are always patched together in the pan. I sometimes cheat and add more water so they hold together better, but then I worry about sacrificing texture. I usually use a mix of butter and shortening. I know shortening has trans-fat, but I don't use trans-fat in anything else, so I figure I'm okay.

  6. I needto try the coconut oil technique. I have alos heard about coconut flour. I need to sharpen my crust making skillz for this falls Apple Pie Contest.As always great desserts Emiline.

  7. Happy Memorial Day!

    What a fantastic desert for such a special day! This looks so delicious my mouth-waters at the thought of eating a slice mmmmm

    Rosie x

  8. u love baking pie?? :) great! cause i love eating them. this looks great.
    now i remember what i'd forgotten at the supermarket this morning -- rhubarb!

  9. That's what I call a very interesting pie. I guess I will have to rediscover rhubarb to appreciate the deliciousness of this pie :)

  10. I've never made anything with rhubarb-this looks like one to try, pretty!!

  11. The pie looks beautiful! Even though it may not slice perfectly, it doesn't deter from the taste!

    I agree with you about the shortening, which is why I switched from regular shortening to Smart Balance shortening (the latter doesn't have any trans fat). I would like to try coconut oil because it actually has health benefits, whereas the SB really doesn't.

  12. That pie looks and sounds really good! I am looking forward to the rhubarb! I like the the sound if the cherry and rhubarb combo.

  13. I love rhubarb, and I love pie, so your latest dessert creation is making me swoon!

  14. Rhubarb needs to be paired with sweet fruit like cherries and strawberries. Delish!

  15. We used to have rhubarb growing in our yard growing up. As kids, we would just break off a stalk and start chewing. I shudder at that now. Give me rhubarb pie instead, please! Especially Emiline’s Cherry-Berry Rhubarb pie!

  16. Mmmm, back to the rhubarbs! This pie looks superb and very summery. Now that we are back into town, my fridge is empty! I'm hungry!

  17. Clumbsy Cookie- I will!

    Katie- Thanks!

    Grace- Thank you! Sometimes I have battles like that too.

    Patricia- Ok!

    Rachel- I don't get it!

    Glamah- I need to try using coconut flour.

    Rosie- Thanks!

    Diva- Go buy some.

    Ben- It really is good. Maybe it's just the way I cooked it.

    Veronica- It was only my second time!

    Christina- I'll have to check out the Smart Balance.

    Kevin- I think it's a good combo.

    Veggiegirl- Thanks!

    Aimee- Yes, I agree.

    Toonz- That's cool that you used to grow rhubarb.

    Jenny- Thanks! Now go do some grocery shopping.

  18. If this is your flop, I will employ you any day. By the way, I also get nervous when I have an audience.

  19. Looks great. I'll definitely have to give rhubarb a shot. I haven't had it since I was little. My aunt used to make rhubarb pies and I just couldn't get over the fact that they were too similar to celery pie. I think my palate has changed since then. I need to give it a second chance, right?

  20. luv the cherry-berry combo with rhubarb idea....looks impressive and absolutely delicious!

    love the ruby red translucent color - i've been looking for a lipcolor like that for some time.....

  21. Emiline, I think the pie looks delish! The color is definitely summery. You've actually inspired me to bake something rhubarby, so this weekend I'm gonna get ahold of some.

    I think it's great that you used coconut oil instead of lard. Yeah, lard is pretty heavy and icky. I use non-hydrogenated vegan shortening in place of lard or regular shortening. It melts a little at room temp, but it's comprised of different healthy oils instead of just LARD. Haha. Does the coconut oil give the crust a coconutty taste?

    Anyway, yummy pie...and after looking at the picture before reading the post I thought "wow! her crust looks really nice" so the tearing-issue caused by using coconut oil didn't pose a problem aesthetically at all :D. (Sheesh, I really need to stop leaving such long posts ;)

  22. Nice looking pie my friend! Yum Yum! I still cannot get into rhubarb, but I would try a piece of your pie!

    Congrats on your Foodbuzz winnings! :)

  23. That looks like a mighty fine pie, Emiline!

    Congrats on your Foodbzz winnings! :)

  24. That pie looks delicious!! I can't tell you how many different pie crust recipes I have tried, but I always end up going back to my mom's recipe that is half butter and half shortening. As much as I don't love using shortening, nothing else makes the crust flaky like shortening does. But I have heard that there are some "healthier" versions of shortenings out there, I just haven't found them.

  25. P.S. Congrats on being the #1 foodbuzz blogger! :)

  26. Thank you so much!!
    I'm probably going to make a post about it tonight.
    I have to go to work now. :(

  27. If you want to get in the mood to make a pie watch the movie "waitress" if that doesnt make you want to bake pies nothing will!! I am a storm chaser in my head... but I think I would fail miserably actually doing it... LOL I can just see myself running for dear life as the F5 tries to suck me up and eat me!

  28. Congratulations!! I was ecstatic to see that a food-blog I actually read won!! yay!!

  29. Em, you have surpassed yourself, I love rhubarb, and this sounds like a delicious combo.

    I don't make desserts very often but rhubarb crumble (an English dish, which is similar to American cobbler), with lashings of custard sauce is a fave.

    I think I had better go to the store and hunt down some rhubarb.

  30. Congrats on winning the Foodbuzz Traffic Challenge. I look forward to visiting your site often.

  31. Yummy yummy!

    Hey, congrats on your great win with FoodBuzz. So cool! I felt privileged to know you. hee hee

    Cindy at Rosehaven Cottage

  32. That sounds like a great flavor combo! So rustic and pretty looking!

  33. mmmm how beautiful! i love the "bite sized" shot... I could imagine eating that quite happily :)

  34. Oh, I just love rhubarb and the pie looks so delicious. I've got a cherry rhubarb recipe that I've been itching to try. I just need to bite the bullet and buy some before it's too late.

  35. Oh my god! I saw my blog on this post! I feel famous!!!

    But seriously- looks awesome. You are a pie lady.

    If you were to try an all butter crust, you would probably love it. Whats not to love about all butter?

  36. I've been dying to try cooking with rhubarb. I miss my kitchen!! Your pie is to die for.

  37. OMG Em - this looks devine! A huge slice for me please - seconds later.

  38. the coconut oil sounds interesting. i don't like using shortening either. i've never actually had rhubarb before, can you believe it? your pie looks gorgeous