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Rhubarb, one of the earliest vegetables harvested in New England May through July, adds a tart flavor in combination with mid-June locally grown strawberries for this delicious pie shared by Jennifer Brilliant.

Originally from Massachusetts, Jennifer and I became friends while studying dance during college. She continued her path from professional modern dance performer and teacher to certified yoga teacher, yoga therapist and personal trainer (

Today she lives in Brooklyn, NY with her husband Jeff, daughter Mollie plus, Baxter a Golden Doodle and Ziggy, a Labradoodle.


All Butter Pie Dough, yield: two 8 – 10 inch pie crusts (store-bought optional)

2 1/2 cups all-purpose flour

1 Tbsp granulated sugar

3/4 Tsp salt

1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

1 cup ice water

Prepare pie dough: Fill a 1-cup measuring cup with cold water and several ice cubes; set aside. In a large bowl, whisk together flour, sugar and salt. Using a pastry blender, cut in the pieces of cold butter, working quickly, until the mixture resembles pea-size pieces. Drizzle 1/3 cup of the cold water (no ice cubes) over the mixture until the dough holds together, using a spatula, without being wet or sticky. If too dry, add 1 tablespoon at a time.

Divide the dough into half and form into discs, wrap each in plastic wrap; chill in refrigerator for 1 -2 hours (Jennifer chilled hers overnight), before rolling.

Filling Ingredients:

3 1/2 cups 1/2-inch pieces fresh rhubarb (no leaves)

3 1/2 cups fresh strawberries, washed well, hulled and sliced

1 1/8 cups granulated sugar

1/4 cup light brown sugar

1 Tbsp lemon juice

1/4 Tsp salt

1/4 cup quick-cooking tapioca

2 Tbsp unsalted butter, cut into small pieces

1 large egg yolk plus 1 Tsp water, lightly beaten


Preheat oven to 400ºF.

In a large bowl, add strawberries, rhubarb, sugars, lemon, salt and tapioca; gently stir together and set aside.

On a lightly floured flat surface, roll half of the pie dough into a 12-inch circle and carefully transfer to line a 9-inch pie pan, allowing the excess to overhang the sides.

Fill the bottom of the pastry-lined pie pan with strawberry-rhubarb mixture; dot with pieces of unsalted butter.

Roll out the remaining half of dough for the top, cut a few slits into it (this will allow the steam to escape). Gently fold into quarters and transfer dough so it is centered over filled pie and they overhang 1/2-inch. Fold over berries, seal the edges well. Trim and form a fluted rim–press your thumb and index finger, held 1-inch apart, then poke a dent through the space from the inside of the pie crust with the index finger of your other hand.

Transfer pie to a baking sheet and brush egg-water mixture over the top and rim.

Bake for 20 minutes then reduce oven temperature to 350ºF and bake for an additional 25 to 30 minutes until pie is golden. Transfer pie to a wire rack and let cool for several hours.

Serve with whipped cream or vanilla ice cream for a delectable dessert!

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