Rhubarb Strawberry Pie

for the crust:

2 1/2 cups (325 grams) all-purpose flour

1 teaspoon salt

1 tablespoon sugar, optional

1 cup (230 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)

4 to 8 tablespoons ice water

Filling:

  • 3 cups sliced rhubarb (1/2 inch pieces)

  • 2 and 1/2 cups chopped strawberries

  • 2/3 cup granulated sugar

  • 1/4 cup cornstarch

  • 1/4 teaspoon salt

  • 1 Tablespoon water (or orange juice)

  • 1/2 teaspoon pure vanilla extract

Another option is to serve as a galette

Crust:

Place flour salt and sugar (optional) to a food processor. Pulse 2 to 3 times until combined.

Continue to pulse while adding the butter pieces and the paste begins to form, about 15 seconds. (There should be no uncoated butter).

Scrape bowl, redistribute the flour-butter mixture.

Continue to pulse while adding the water one tablespoon at a time.

The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready.

If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.

Remove dough from the bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

Filling:

Place all the filling ingredients in a small saucepan.

Bring to boil and simmer till thickens. If not thick enough add a bit more corn starch.

Mix often to make sure it does not burn.

Remove from heat and let cool to room temperature.

Roll out the chilled pie dough:

Remove the dough from the refrigerator and let stand for 15 minutes to soften a bit.

On a floured work surface, roll out one of the disks of chilled dough.

Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.

Spray with oil the pie dish and carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don’t want that in the filling– discard it).

Roll out the 2nd disk place over the entire dish.

With a fork or your fingers finish the rim as in the picture.

With a knife or scissors make two cuts in the middle of the top disk.

Bake for about 40 minutes, till golden.

sprinkle powder sugar on top before serving.

Note:

Not in the recipe but I added a layer of ground walnuts on top of the bottom disk. Almond flour or bread crumbs can be used instead.