This pie perfectly balance the tartness of the rhubarb with the sweetness of strawberries and peaches. Use my Flaky No-Fail Pie Crust recipe for the crust.
Strawberries, rhubarb, and peaches – a perfect marriage of sweet and tart. Kind of like some couples I know. It works somehow. I think the sweet tart combination works better in pie than in couples though.
Crust vs. Filling:
I can’t decide what is more important? The crust or the filling of the pie. A flaky buttery crust is sooo delicious. I made a pie recently and the fruit filling didn’t set up, (I confess I have fails from time to time), anyway the crust was perfect so I took the crust off and cut it into cookie size pieces. The filling become a delicious topping for some vanilla ice cream. I served it in a parfait with the pie crust cookie YUM! If you are ready to make this pie crust hop on down to my, Flaky-No-Fail Pie Crust recipe.
Did you make a piecrust or decide to just skip the crust and use a pre-made pie-crusts? If you made your own, congratulations.
The heart and soul of any pie. The filling. A filling is only as good as it’s thickener. If the thickener fails you it’s time to break out the ice cream and repurpose the filling for a parfait or sundae!
Flour, quick cooking tapioca, and cornstarch all work as thickeners. I used instant tapioca in this pie. When using instant tapioca it is important to let the filling sit with the tapioca for 30 minutes before baking. I let the tapioca in the filling hydrate while I roll out the pie crust. I finished the unbaked pie and then chilled it in the freezer while my oven was heating. The freezer chills the pie crust (resulting in a flakier crust) and let’s the tapioca hydrate a little longer.
Strawberries, rhubarb, and peaches are low in pectin, (a natural thickener). So don’t skimp on the thickener. For tapioca us 6 TBS. For flour or cornstarch use 6 Tbsp + 2 tsp.
I hope you enjoy this strawberry, rhubarb, peach pie as much as I do. Don’t forget to let it cool before cutting. I know – nothing better than warm pie – right!! But this pie really does need to cool or you will have warm ice cream topping.
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- This recipe makes 2 crusts - enough for 1 double pie or 2 single pies
- Cut cold butter into small squares about 1/2 inch size and put in fridge.
- Weigh or measure dry ingredients and mix together.
- Add the shortening to the flour and work it in until combined.
- Add the butter squares to the mixture and work it roughly with your fingers or a pastry cutter. Don’t overwork, the dough should be quite uneven with smaller and larger chunks of butter in the mixture. Working the butter in entirely will result in a tough, chewy crust. When the crust is baked, the moisture in the chunks of butter converts to steam forming little air pockets throughout the crust, giving it that ultra flakiness we all love.
- Drizzle the ice water over the flour mixture, toss gently with a fork to combine. Add up to an additional tbsp. to make a cohesive mixture. The mixture may appear somewhat dry. The flour will continue to hydrate during the rest period in the fridge.
- Split the mixture in half. Each half should weigh 11.5 ounces for 2 single-crust pies or for a double-crust pie the dough for the bottom crust should weigh 12 ounces and the top crust 11 ounces. Shape the dough into 2 disks using my 1st. secret technique!
- Refrigerate each disk for a minimum of 30 minutes or up to 3 days before using. If not using right away make sure the disk is well wrapped so it doesn't dry out.
- Once the dough has rested and chilled roll it out between sheets of plastic wrap. Add a very small amount of flour if needed. Use the pie crust dough in your favorite pie recipes.
- To bake a pie crust for an unbaked pie. i.e. cream pie or fresh fruit pie. Preheat the oven to 425 degrees. Roll out the pie crust and position in your pie pan. Use a fork to make holes in the bottom and sides of the crust. Line the pie crust with some parchment or aluminum foil. Weight the crust down with pie weights or dried legumes (beans). This keeps the crust from shrinking during baking. Bake for 10 minutes and carefully remove the legumes or weights and liner. Shield the edges with a pie shield or strips of aluminum foil. Return the pie crust to the oven and bake another 10 minutes or until it is golden brown. Let the crust cool completely before filling.
- 9-inch pie plate
- pie shield
- 2 1/2 cups rhubarb fresh
- 2 1/2 cups peaches
- 2 1/2 cups strawberries
- 1 cup sugar
- 6 tbsp instant tapioca
- 1 tbsp butter
- 1 large egg
- 2 tsp sparkling sugar
- Dice Rhubarb, peal and slice peaches, cut up strawberries.
- Mix fruit together in a large bowl.
- Add instant tapioca to sugar and stir to combine.
- Add sugar to fruit, stir to mix, let sit while roll out the piecrust.
- Place 1 piecrust in pie plate and add fruit mixture trim edges so have only 1 inch of overhang.
- Dot with the tbsp of butter cut into little pieces.
- Place 2nd piecrust over the filling and crimp the edges - cutting off excess pie crust.
- Brush with egg wash and sprinkle with sparkling sugar.
- Rest pie in fridge for 30 minutes while oven is heating. This lets the tapioca hydrate before baking. Also cools the crust for a flakier crust.
- Heat oven to 400 degrees.
- Line a sheet baking pan with aluminum foil and place on the shelf below the pie to prevent any spill over of the filling from burning onto the bottom of the oven.
- Bake 425 degrees for 15 minutes.
- Cover the edges with a pie shield or aluminum foil - to prevent over-browning of the edges.
- Turn oven down to 350 degrees and bake for 35 - 40 minutes more until hot and bubbly in the middle. If you use cornstarch or flour as a thickener it is very important to bake until the center is bubbly. If you don't, you will have a cloudy unpleasant-tasting center.
- Check pie after about 30 minutes and cover loosely with foil if top crust is getting over cooked.
- Let pie cool on a cooling rack to room temperature or chill before serving.