Yep, another post about rhubarb – my obsessions drive me! At the market on Saturday, my friend John had rhubarb, and two stands down, another vendor had big, gorgeous, ripe strawberries. I made two pies – one for my fellas and one for John!
Crust:
- 1 1/3 cups flour
- 1/2 teaspoon salt
- 1 stick butter, cold and cut up into 8 pieces
- 1/4 cup ice water
1. In the bowl of a food processor combine flour, salt, and butter, pulse until mixture looks like course crumbs. Add ice water slowly, pulsing until the mixture begins to clump. Place dough in a plastic bag, work to form a ball, flatten into a disk, and chill for an hour.
2. Place pie dough on a lightly floured work surface; roll into a 12-inch circle. Ease dough into a 9-inch pie plate. Turn edges under; flute.
Fruit:
- 3 cups sliced rhubarb
- 1 quart strawberries, sliced
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 3 tablespoons cornstarch
- pinch of kosher salt
- 2 tablespoons lemon juice
1. In a large bowl, add all ingredients – stir to combine.
Topping:
- 1/2 cup flour
- 3/4 cup old fashioned oats
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- pinch of kosher salt
- 6 tablespoons butter, cut into small pieces
1. Preheat oven to 400º.
2. In a medium sized bowl, combine ingredients. Use fingers to incorporate the butter into the dry ingredients.
3. Pour fruit into pie shell, sprinkle topping over the fruit. Place pie on a baking sheet and bake on the middle rack of the oven for 25 minutes, then lower the temperature to 350º. Bake for an additional 45 minutes until fruit is bubbling and crust is golden.
