Go Back
Print
Strawberry Rhubarb Pie with urfa biber in a chocolate coffee marble crust, lattice, flower and leaf cut outs

Strawberry Rhubarb Pie with Urfa Biber in a Chocolate Coffee Marbled Crust

A no fail classic Strawberry Rhubarb Pie gets some spice added to it with Turkish urfa pepper and some allspice.  The crust get flavoured and coloured thanks to cocoa and espresso powders to create a fun marbled pattern.  The flavours add a decided warmth and depth to this classic pie.

Course Dessert
Prep Time 1 hour
Cook Time 1 hour 10 minutes
Resting time 4 hours
Total Time 2 hours 10 minutes
Servings 8

Ingredients

1 double crust Marble Pie Pastry recipe:

  • 2 cup AP flour
  • 3 tbsp granulated sugar
  • 1/2 tsp kosher salt
  • 1/3 cup unsalted butter chilled and cubed
  • 1/3 cup shortening chilled and cubed
  • 1 large egg
  • 1 tbsp fresh lemon juice
  • 1/4 cup ice water
  • 2 tbsp cocoa powder
  • 2 tbsp espresso powder or finely ground regular coffee

Strawberry Rhubarb Filling

  • 2 1/2 cups trimmed and sliced strawberries
  • 3 cups chopped rhubarb
  • 1 cup sugar
  • 3 tbsp arrowroot or corn starch
  • 1 tsp urfa pepper can be replaced with fresh cracked pepper but start with 1/2 tsp as it usually has a sharper taste
  • 3/4 tsp allspice
  • 2 tbsp ground almonds
  • egg wash egg mixed with a dash of water
  • 1 tbsp raw or demerara sugar

Instructions

Marble Pastry

  1. Combine flour, sugar and salt. I use a food processor, feel free to do this by hand, using a large bowl and a whisk.
  2. Add the cubed butter and shortening and pulse only until blended to a rough, crumbly texture. It should only take 2 or 3 pulses. You still want to see large pieces of butter (the size of marbles). Or use a pastry blender or knife to achieve this. Try not to overwork with your hands though- their warmth will warm up the butter too much.
  3. Whisk the egg, lemon juice and ice water in a small bowl.
  4. Add to flour mixture and pulse just till the dough comes together into a rough ball. Don't worry about grabbing every little bit from the sides, you can add this to the ball you turn out onto the counter by hand. Ideally you should still see pieces of butter.

  5. Shape the ball into two disks and wrap. Chill at least 30 minutes- 1 hour, or freeze till needed. If using the top disk for decor, say a lattice or cut outs, you can make this one a touch smaller. If you want it to entirely cover the pie, then the disks can be of equal size.

  6. Take out one disk (the larger, since it is for the bottom) and let return to room temperature. Don't roll a disk that is still cool, it will crack along the edges. Place it on a floured counter. At this point have both the cocoa and espresso powder ready in two small bowls with a small sieve.

  7. Sift some cocoa powder (at least 2 tsp on to the counter as well)

  8. Flouring your rolling pin, roll the disk out. Decrease pressure as you reach the edges. After each roll, spin the dough 1/4 turn.

  9. Lift the dough to see how the cocoa is blending into the disk, you should see it imprinted into the dough.  Add more if you want.

  10. Sift some of the cocoa powder and the espresso powder on top of the dough as it starts getting a bit larger. Do so randomly, either in diagonal patterns or in spots. It shouldn't look too even.  This is not about symmetry.  Have fun!

  11. Roll to 2-3 inches larger than the pie plate you are using (should be around 1/8" thick.)
  12. Either roll the disk up around the rolling pin and release it over the pie plate; or dust with flour and fold it in half and then in half again loosely and lay across the pie plate and then open it up. (In either case make sure that the dough is floured enough so that it won't stick together)
  13. Allow the pastry to fall down the sides of the pie plate, so that there are no gaps between the dough and the pie plate. This will ensure that the dough will not pull up from the base, or shrink during baking. Trim it, allowing enough of an edge to work with the type of crimp you wish to use.
  14. Place the prepared pie shell back into the fridge to chill for about 20 minutes.

Filling.

  1. When ready to make the filling for the pie, take the pie plate out of the fridge. Also remove the smaller disk of pastry.
  2. Preheat the oven to 425F. Place one rack in the bottom third of the oven, and the other in the middle.

  3. Combine the strawberries and rhubarb in a large bowl.

  4. Combine the sugar, starch, flour, pepper and allspice in a small bowl and mix well.
  5. Pour this over the fruit and stir to combine well. Let it sit for about 10 minutes to release any juices from the fruit.
  6. Pour the ground almonds over the bottom of the pie crust. Spread them out in a nice layer.

  7. Add the fruit over the almonds. Spread out evenly. 

  8. Take the smaller disk of pastry and roll out. Add the cocoa and espresso powders as described above. If you are re-rolling to create more cut outs, you can keep adding which ever powder you want in more spots for a more dramatic effect. Decorate the pie as you want.
  9. Refrigerate 30 minutes.
  10. When ready to bake, place the pie on a baking sheet and brush the entire top with the egg wash. Then sprinkle the top with the finishing sugar.
  11. Bake in the lower third for 30 minutes.
  12. Reduce the temperature to 375F and move the baking sheet and pie to the middle rack. Continue baking for another 30 minutes or so, until the juices are bubbling and the crust is golden brown. (if you find that the edges are getting browned before the pie is done, place a pie guard or tinfoil over the edged and continue baking)
  13. Let the pie cool at least 4 hours to set the filling and juices.

Recipe Notes

You can totally use frozen rhubarb here if you can't access fresh any longer. Just don't thaw the rhubarb, but add extra thickener.