Baked Strawberry Rhubarb Pie

Traeger Kitchen


Baked Strawberry Rhubarb Pie

Prep Time

20 Minutes

Cook Time

30 Minutes

Effort

Pellets

Cherry

Our famous 6-in-1 versatility is on display in this baked strawberry rhubarb pie. Slightly sweet, with a touch of tart, this summer staple is bursting with wood-fired flavor.

Ingredients

How many people are you serving?

6

Units of Measurement:

main
  • 2 1/2 Cup all-purpose flour

  • 1 Teaspoon salt

  • 17 Tablespoon sugar

  • 1 Cup Chilled Butter, Cut Into 1/2" Cubes

  • 8 Tablespoon ice water

  • 2 Cup Rhubarb, diced

  • 3 Cup Strawberries, halved

  • 3 Tablespoon "Minute" Tapioca

  • 3 Tablespoon unsalted butter

  • 1 As Needed egg, for egg wash

  • sugar

Steps

  • 1

    In a bowl, combine flour, salt and sugar. With a fork or a pastry cutter, work half of the butter until it resembles coarse meal. Work the remaining butter into the dough.
    Ingredients
    • 2 1/2 Cup all-purpose flour

    • 1 Teaspoon salt

    • 1 Tablespoon sugar

    • 1 Cup Chilled Butter, Cut Into 1/2" Cubes

  • 2

    Drizzle 6-8 TBSP. of water in a little at a time, mixing and tossing between each addition. Stop adding water when it still has a little bit of dry flour in the bottom of the bowl. Do not over mix the dough or it will become hard.
    Ingredients
    • 8 Tablespoon ice water

  • 3

    Divide the dough in two, form a disk and wrap in plastic wrap. Place in the refrigerator to rest for 30 minutes.
  • 4

    Combine rhubarb and strawberries in a large bowl. In a separate bowl mix in sugar and tapioca. Fold tapioca into the strawberries and rhubarb. Allow to sit for 15 minutes.
    Ingredients
    • 2 Cup Rhubarb, diced

    • 3 Cup Strawberries, halved

    • 1 Cup sugar

    • 3 Tablespoon "Minute" Tapioca

  • 5

    When ready to cook, set temperature to 375℉ and preheat, lid closed for 15 minutes.
  • 6

    When ready to cook, set grill temperature to 375℉ and preheat, lid closed for 15 minutes.
  • 7

    Using a rolling pin, roll one of the dough disks into a circle large enough for a 10-inch pie dish. Lay dough on the dish and cut the excess around the pan. Prick bottom with a fork.
  • 8

    Lay a piece of parchment paper on top of the pie dough. On top of the parchment paper place some dry rice or beans to keep the parchment paper down. Bake on the Traeger for 10 to 15 minutes.
    Grill Icon
    Grill375 ˚F
  • 9

    Take the pie off the grill and discard the parchment paper and rice/beans. Fill the pie with strawberry rhubarb filling. Dot with butter all around top of filling.
    Ingredients
    • 3 Tablespoon unsalted butter

  • 10

    Roll out the 2nd pie dough and place on top of the filling. Cut off excess dough and pinch sides to close. With a knife make a few slits on top.
  • 11

    Brush the top with egg wash (1 egg and a little water mixed together). Sprinkle sugar on top.
    Ingredients
    • 1 As Needed egg, for egg wash

    • As Needed sugar

  • 12

    Take pie to grill and bake for about 45 minutes. Pie shell should be cooked in the center and should have a golden brown color. Enjoy!

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