On my Saturday morning excursion to the Italian Market, I saw that one of the vendors had rhubarb. I loaded up and grabbed few pints of strawberries – it’s pie time!!!
The crust:
- 2 2/3 cups of all purpose flour
- 2 sticks of very cold butter, cut up into small pieces
- 1 teaspoon salt
- 1/2 cup ice water
Put flour, butter, and salt in a food processor with a metal blade pulse until mixture resembles coarse meal. Add ice water until the dough begins to clump together. Divide into three discs and place in separate plastic bags, and work dough into a flat disc. Refrigerate for an hour. (This recipe make 3 – 9″ pie shells, two for the pie and one for the freezer.)
The filling:
- 4 cups of strawberries, cut in half
- 3 cups rhubarb, cut in 1/4″ pieces
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/4 cup cornstarch
- 1 teaspoon cinnamon
- 1 tablespoon butter, cut into small pieces
- 1 egg yolk
In a large bowl, combine strawberries, rhubarb, both sugars, cornstarch, and cinnamon.
Preheat oven to 400º.
Roll the dough out on a lightly floured work surface, transfer to a 9″ pie plate. Roll out second disc and cut 10 strips 1/4 to 1/2″ – I tend to cut mine on the thin side so you can see the fruit. Scoop the filling into the pie plate, dot with butter, and place the strips on top, folding them under the crust. Crimp the edges. Beat an egg yolk with a teaspoon of water and lightly brush over the crust.
Place on a cookie sheet and bake for 25 minutes, turn oven down to 350º and continue to bake for an hour and 15 minutes, until the crust is golden and the filling thickens. Cool completely before serving.
