Strawberry Rhubarb Pie
By Amy Currie
- 2 1/4 C Flour
- 1 T Sugar
- 1 tsp Salt
- 1 C Unsalted butter (2 sticks)
- 4 T Ice water
- 4 C Strawberries, hulled & cut in half
- 2 C Rhubarb, sliced
- 1/2 C Sugar
- 1/4 C Flour
- 1/4 C Whole milk
- 2 T Coarse sugar (turbinado)
When strawberries and rhubarb are fresh at the farmers market, it's time to make pie. Start by making the crust in a food processor by combining flour, 1 tablespoon sugar, 1 teaspoon salt and 2 sticks of cold butter cut up. With the motor on, add 4 tablespoons ice water.
- The crust should look sandy, but should hold when you squeeze it together. Dump it on your clean countertop and firm two discos, one larger than the other. Chill in the fridge for 30 minutes.
- While the dough is chilling, preheat the oven to 375F. Make the filling by combining the strawberries and rhubarb with sugar and flour. The sugar and flour are important ingredients because they act as a thickener to the fruit that gets syrupy as it cooks.
- Roll out the larger disk of dough on a lightly floured surface to about 12- inches in diameter. Fold the dough in half then quarter to easily move it into the pie dish.
- Roll out the smaller disc to about 9-inches in diameter. Place the filing into the pie and lay the dough on top.
- Crimp the edges of the dough, then brush milk all over the top followed by coarse sugar.
- Make a few steam vents in the crust, then place it on a rimmed baking sheet ( in case it drips) and bake for about an hour.
- Bake until crust is golden and filling is bubbly. Cool to room temperature before slicing.