Rhubarb Strawberry Pie

Trim Healthy Mama Cross Over

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Growing up I remember my grandma making things with rhubarb but honestly I cannot say for sure what it was, therefore, I’ve always known what rhubarb was but I never really baked with it until this year.

A few years ago my friend, Evelina, got into making rhubarb strawberries pies, she uses my apple pie crust recipe but makes her own filling. I would always sneak a piece even though it wasn’t on plan and enjoyed VERY SINGLE BITE! Last year she made the pie right before we went camping and second day in she shared it with us and since than I’ve been thinking how to make it THM friendly. After a few failed attempts I have finally got the crust where I want it to be – it’s absolutely amazing!

Not only does this recipe make a great crust for pies but it also makes great crackers – think cinnamon graham crackers – they would pair perfectly with my Fluffy Low Carb Marshmallows. I even madee a knock-off of cinnamon toast crunch, they was so delicious. It would also be an amazing base for tarts.

In order for this recipe to be THM compliant the dough needs to ferment for 7 hours at room temperature or you can prepare the dough towards the evening and before going to bed place the bowl in the refrigerator overnight and bake the pie the following morning. Nothing beats freshly baked pie! I’ve shared this recipe with my non THM friends and they also loved it. This recipe is not only super simple but it’s also fail proof!

I’ll start the recipe the pie filling.

Close to the 7 hour mark prepare the filling.

Ingredients for the Pie Filling

• 4 cups diced strawberries, just a little over a pound
• 2.5 cups diced rhubarb, about one bunch
• 1/2 cup water
• 1 tsp xanthan gum
• 1/4 cup pyure sweetener

Instructions for the Pie Filling

1. Dice strawberries and rhubarb, keep them in separate bowl until you are ready to use them.

2. In a small sauce pan combine water, xanthan gum and pyure whisking non stop until it comes to a gentle boil and turns thick (it will look slimy). DO NOT mix it with the fruit until both, the top and bottom crust is rolled out.

Now we are going to move onto the pie crust recipe.

Ingredients for the Crust

• 2 sticks salted butter, room temperature
• 1 tbsp pyure sweetener
• 1 tbsp vanilla extract
• 1 tsp baking powder
• 1/4 cup sourdough starter
• 4 tbsp water
• 2 cups whole white wheat flour
• 1 cup white unbleached flour

Instructions for the Crust

1. In a small bowl or measuring cup combine sourdough starter and water. Mix until well combined.

2. In a bowl of a stand mixer combine all wet ingredients. including the starter, using the whisk attachment run the mixer until the ingredients come together.

3. Add the flour and baking powder, mix again. The dough should come together nicely.

4. Turn the dough onto the counter and knead just until it comes together, form a ball. If there are a lot of scraps add another table spoon of water. Transfer pie dough to a covered bowl, allow dough to ferment for 7 hours at room temperature.

5. Divide the dough in two. Wrap one half in plastic wrap and set aside. Roll the other half wide enough to cover your pan. Gently pick up the rolled out dough and place over the pan. Using your fingers gently press the dough down, use a shark knife to trim the access dough.

6. Roll the second half out, from here you can decide how you want to finish off the pie. I used a small flower cookie cutter and made flowers. You can keep it simple. Make sure this is done before you mix the fruit with the thickened mixture.

7. Mix the thickened mixture with fruit and fill the pie pan.

8. Top the filling with the second half of the dough, if you are going with a plain top crust make sure you make 4-6 slits, this allows steam to escape.

9. Brush the top crust with a egg wash (lightly beaten egg), this is optional but it gives it a nice golden color and shine when finished.

10. Place the pie on a large baking sheet and bake at 350 for about an hour or until juices start running out and rhubarb is tender, check with a knife. At the 30 minute mark cover the top of the pie with a large piece of foil to prevent it from getting too dark.