By Traeger Kitchen
Our famous 6-in-1 versatility is on display in this baked strawberry rhubarb pie. Slightly sweet, with a touch or tart, this summer staple is bursting with wood-fired flavor.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.2 1/2 Cup | all-purpose flour |
1 Teaspoon | Salt |
1 Tablespoon | Sugar |
1 Cup | (2 sticks) unsalted butter, cold and cut into cubes |
6 Tablespoon | ice water |
2 Cup | rhubarb, diced |
3 Cup | (1 lb) strawberries, halved |
1 Cup | sugar, plus more for topping |
3 Tablespoon | "Minute" Tapioca |
3 Tablespoon | unsalted butter |
1 Whole | egg, for egg wash |
1
Make the pie dough. In a large bowl, combine flour, salt, and sugar. With a fork or a pastry cutter, work in half of the butter until it resembles coarse meal. Work the remaining butter into the dough.
2 1/2 Cup all-purpose flour
1 Teaspoon Salt
1 Tablespoon Sugar
1 Cup (2 sticks) unsalted butter, cold and cut into cubes
2
Drizzle in a tablespoon of ice water 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.
6 Tablespoon ice water
3
Divide the dough in two, form each into a disk and wrap in plastic wrap. Place in the refrigerator to rest for 30 minutes.
4
In a large bowl, combine the rhubarb and strawberries. In a separate bowl, mix the sugar and tapioca. Fold the tapioca into the strawberries and rhubarb. Allow to sit for 15 minutes.
2 Cup rhubarb, diced
3 Cup (1 lb) strawberries, halved
1 Cup sugar, plus more for topping
3 Tablespoon "Minute" Tapioca
5
When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.
375 ˚F / 191 ˚C
6
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.
7
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.
8
Place the pie dish on the grill grates. Close the lid and bake until the crust appears dry and flaky but is still light in color, 10-15 minutes.
375 ˚F / 191 ˚C
9
Remove the pie from 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.
3 Tablespoon unsalted butter
10
Roll out the second pie dough into a large round, and place on top of the filling. Cut off excess dough and pinch sides to close. Using 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.
1 Whole egg, for egg wash
12
Place the pie dish directly on the grill grates. Close the lid and bake until golden brown and cooked through, 45 minutes.
375 ˚F / 191 ˚C
13
Remove the pie from the grill and allow to cool before slicing and serving. Enjoy!