Strawberry-Rhubarb Pie with Yuzu

Yuzu essential oil and nutmeg add a new dimension to this classic combo. Red mandarin essential oil—or a teaspoonful of grated zest from any citrus fruit—also works well in place of yuzu. Bake on a preheated pizza stone to keep the bottom from getting soggy.


For the crust, combine with a pastry blender or food processor:

  • 2 cups flour
  • 14 tablespoons salted butter

When no large lumps remain, use a fork to stir in:

  • 1/3 cup cold water
  • 1 tablespoon lemon juice

Knead just enough to combine the dough. Shape to form two balls. Refrigerate one and roll out the other on a floured surface to form a disk, then place in a greased pie plate.

For the filling, dice:

  • 1 pound rhubarb
  • 1/2 pound strawberries

Toss fruit with:

  • 1 cup sugar
  • 1/3 cup flour
  • 1/4 teaspoon grated nutmeg
  • 4 drops food-grade yuzu essential oil

Roll out remaining dough to form the top crust. Place fruit in pie dish and lay dough on top. Roll edges of top and bottom crusts together and pinch to seal. Brush top of pie with water and sprinkle with:

    1 tablespoon sugar

Use a sharp knife to cut eight vents in top of crust. Bake at 450°F for 10 minutes, then reduce heat to 350°F and bake 35 minutes more. Allow to cool before slicing. Serves 6–8.

Conversions: 450°F = 230°C. 350°F = 180°C. 14 tablespoons butter = 7 ounces = 200 grams. 1 pound rhubarb = 3 cups diced = 500 grams. 1/2 pound strawberries = 1 1/2 cups diced = 250 grams. More conversions here.

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