Sourdough Strawberry Rhubarb Pie with Graham Cracker Crust
This Sourdough Strawberry Rhubarb Pie is made with a flaky sourdough discard graham cracker crust. The ruby red filling is pre-cooked to make perfect slices.See the notes for how to make the strawberry rhubarb pie filling and the sourdough graham cracker pie doughs ahead of time.
Yield or Serving: 8 Slices
Equipment
- 1 Food Processor, or make by hand and crush graham crackers in a bag with a rolling pin
- 1 Dutch Oven, or large pot for pre-cooking filling
- 1 Pastry wheel, or pizza cutter for lattice crust
- 1 9" Pie Pan, metal or ceramic recommended
- 1 Pastry Brush, for egg wash
Ingredients
Sourdough Graham Cracker Pie Dough (Double Crust)
- 100 g Sourdough Graham Crackers, or store bought
- 220 g All-purpose flour
- 2 TBS Granulated Sugar
- ½ tsp Kosher Salt
- 226 g Unsalted Butter, cold and cubed, 2 sticks or 1 cup
- 200 g Sourdough Discard, cold
- 70 g Ice Water, a little less than ⅓ cup
- 1 Egg, for egg wash
- 2 TBS Raw Sugar, for topping, optional
Strawberry Rhubarb Pie Filling
- 2 lbs Strawberries, 907 g, quartered; can use frozen
- 1 lb Rhubarb, 450 g, chopped to ½" pieces
- 275 g Light Brown Sugar
- ¼ tsp Kosher Salt
- 60 g Cornstarch
- 1 TBS Lemon Juice
- 1 tsp Vanilla Extract
Instructions
Make the Sourdough Graham Cracker Pie Dough
- Process the graham crackers to crumbs in a food process. Then, mix in the flour, sugar, and salt.Add cold, cubed pieces of butter and process until crumbly, and pour in cold sourdough discard and ice water. Process until the dough comes together into a cohesive mass with only a few dry spots remaining.100 g Sourdough Graham Crackers, 220 g All-purpose flour, ½ tsp Kosher Salt, 226 g Unsalted Butter, 200 g Sourdough Discard, 70 g Ice Water, 2 TBS Granulated Sugar
- Dump the dough out onto a clean work surface. Knead gently with your hands to bring the dough together until you have a cohesive round, adding any dry bits on top while kneading.Divide in half and flatten each half into a thin disc and wrap in plastic wrap to chill for 2 hours and up to 3 days.
Cook the Strawberry Rhubarb Pie Filling
- Quarter the strawberries and slice the rhubarb to ½" pieces. Toss into a large pot or Dutch oven with the brown sugar, lemon juice, salt, vanilla, and cornstarch.2 lbs Strawberries, 1 lb Rhubarb, 275 g Light Brown Sugar, ¼ tsp Kosher Salt, 60 g Cornstarch, 1 TBS Lemon Juice, 1 tsp Vanilla Extract
- Simmer over medium-low heat, stirring every few minutes to prevent burning, for about 10-15 minutes until the mixture is bubbly and thickens like jam.Remove from the heat and cool completely (increase the surface area to cool faster by pouring the mixture out onto a large baking sheet).
Assemble and Bake
- Remove one of the chilled pie dough discs from the refrigerator and rest for 5 minutes at room temperature to become pliable. On a lightly floured surface, roll it out into a 12-inch circle using a rolling pin (this will be your bottom crust). Refrigerate on a large plate or baking sheet while you roll out the second dough.Repeat with the second dough, but this time use a pastry wheel or pizza cutter to slice 1" lattice strips from the round (you should get about 12 strips). Refrigerate the lattice strips on a large plate or baking sheet while you assemble the pie.
- Preheat the oven to 425ºF (218ºC) and beat an egg with a splash of water in a small bowl to make the egg wash.Transfer the chilled bottom pie crust to a 9" pie plate pan with a 1" overhang on the sides. Trim the edges as necessary.Pour the cooled pie filling into the pie pan and brush the edges of the pie dough with egg wash (reserve the egg wash for just before baking).Arrange the lattice strips on top of the pie in horizontal and vertical rows and weave them (watch this tutorial if you've never made a lattice crust before).Trim the end of the lattice to match the overhang, pinch onto the egg wash to seal, and roll the pie dough up and over to create a thick edge. Use your fingers to crimp or flute the edges into a decorative pattern or the tines of the fork to seal the crust.Freeze the pie for at least 15 minutes before baking.1 Egg, 2 TBS Raw Sugar
- Brush the lattice with the reserved egg wash and sprinkle raw sugar on top for a crunchy, sparkly crust.Bake for 20 minutes, then reduce the heat to 375ºF (191ºC), cover the edges of the pie with aluminum foil to prevent burning, and bake until the crust is dark golden brown and flaky and the filling starts to bubble, another 35-40 minutes.Cool until room temperature, at least 4 hours before serving. This makes slicing easier and ensures the filling sets properly.
Notes
- Follow my guide above for more detailed instructions, tips, and photos to make this sourdough strawberry rhubarb pie.
- You can make and chill the sourdough pie dough from 2 hours to 3 days in advance and refrigerate the pie filling up 4 days in advance.
- The sourdough strawberry rhubarb is best in the first couple of days it's made, but you can store it in the refrigerator for 4-5 days.
- Serve with whipped cream or vanilla ice cream.
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