Anastasio’s Produce<\/a> on Christian, and they delivered! (As a matter of fact, they even had fiddlehead ferns – which will warrant a return visit and a future post!) Getting back to the pie – this time I switched it up and used brown and granulated sugars and grated orange zest for flavor – I think it’s my best yet!\u00a0<\/p>\nThe crust:<\/strong><\/p>\n\n- 1 1\/3 cups of all purpose flour<\/li>\n
- 1 stick of very cold butter, cut up into small pieces<\/li>\n
- 1\/2 teaspoon salt<\/li>\n
- 1\/4 cup ice water<\/li>\n<\/ul>\n
The filling:<\/strong><\/p>\n\n- 2 cups sliced rhubarb<\/li>\n
- 3 cups sliced strawberries<\/li>\n
- 1\/3 cup light brown sugar, packed<\/li>\n
- 1\/3 cup granulated sugar<\/li>\n
- 1\/4 cup cornstarch<\/li>\n
- 1\/4 teaspoon salt<\/li>\n
- 1 teaspoon orange zest<\/li>\n
- 1 teaspoon vanilla extract<\/li>\n
- 2 tablespoons butter, cut into small pieces<\/li>\n
- 1 large egg beaten with 1 tablespoon milk<\/li>\n<\/ul>\n
\n- 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. Form into a ball, place in plastic bag, and work dough into a flat disc. Refrigerate for an hour.<\/li>\n
- In a large bowl, combine rhubarb, strawberries, sugars, cornstarch, salt, lemon juice, and vanilla – toss gently to mix.<\/li>\n
- Roll out two thirds of the dough to fit an 9\u2033 pie dish, ease pastry onto plate. Spoon the fruit into the pastry, dot with butter. Roll out remaining pastry and cut out long 1\/2\u2033 strips. Weave the lattice crust, tuck under the crust and crimp with your fingers or a fork. Lightly brush the dough with egg wash.<\/li>\n
- Place pie on a baking sheet and bake in a preheated 400\u00ba oven for 20 minutes.\u00a0Lower the heat to 350\u00ba and bake for another 35 to 40 minutes until crust is golden.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
On Saturday morning,\u00a0the vendors on 9th Street had 2 pound boxes of gorgeous strawberries for $1.50. Which made me peckish for strawberry rhubarb pie – problem was, no one had rhubarb. Then I got the bright idea of hitting up\u00a0Anastasio’s … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[829,1238,4],"tags":[1633,3675,1646,4143],"class_list":["post-22234","post","type-post","status-publish","format-standard","hentry","category-italian-market","category-lovin-from-the-oven","category-news","tag-9th-street","tag-italian-market","tag-lattice-pies","tag-strawberry-rhubarb-pie"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-5MC","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":12898,"url":"https:\/\/willceau.com\/news\/2013\/05\/07\/strawberry-rhubarb-apple-pie\/","url_meta":{"origin":22234,"position":0},"title":"Strawberry Rhubarb Apple Pie","author":"Tina Garceau","date":"May 7, 2013","format":false,"excerpt":"I had planned for a lazy Sunday - a load of laundry, a little time in the studio, a walk around the neighborhood with my camera. My game plan drastically changed when I discovered that one of the vendors on 9th Street had rhubarb. Around these parts, rhubarb has a\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/05\/RSASlice.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/05\/RSASlice.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/05\/RSASlice.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":18571,"url":"https:\/\/willceau.com\/news\/2015\/04\/20\/strawberry-rhubarb-tart\/","url_meta":{"origin":22234,"position":1},"title":"Strawberry Rhubarb Tart","author":"Tina Garceau","date":"April 20, 2015","format":false,"excerpt":"It's truly spring when the trees are budding, and I find rhubarb on 9th Street. The man I bought it from\u00a0asked if I were making a pie, when I confirmed that I was - he suggested adding a tiny bit of allspice to the filling. I did, and it was\u2026","rel":"","context":"In "Italian Market"","block_context":{"text":"Italian Market","link":"https:\/\/willceau.com\/news\/category\/italian-market\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/04\/StrawRhuLattice.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/04\/StrawRhuLattice.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/04\/StrawRhuLattice.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":16360,"url":"https:\/\/willceau.com\/news\/2014\/05\/12\/strawberry-rhubarb-crumb-pie\/","url_meta":{"origin":22234,"position":2},"title":"Strawberry Rhubarb Crumb Pie","author":"Tina Garceau","date":"May 12, 2014","format":false,"excerpt":"Yep, another post about rhubarb - my obsessions drive me!\u00a0At the market on\u00a0Saturday, 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!\u00a0 Crust: 1 1\/3 cups flour 1\/2 teaspoon salt\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/05\/StrawRhuCr.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/05\/StrawRhuCr.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/05\/StrawRhuCr.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":25431,"url":"https:\/\/willceau.com\/news\/2019\/06\/11\/strawberry-rhubarb-pie-3\/","url_meta":{"origin":22234,"position":3},"title":"Strawberry Rhubarb Pie","author":"Tina Garceau","date":"June 11, 2019","format":false,"excerpt":"It's that time of year again, when I'm lucky enough to find rhubarb on 9th Street, and all is right with the world. This is my favorite pie! The crust: 1 1\/3 cups of all purpose flour 1 stick of very cold butter, cut up into small pieces 1\/2 teaspoon\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/06\/StrawRhu.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/06\/StrawRhu.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2019\/06\/StrawRhu.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":8255,"url":"https:\/\/willceau.com\/news\/2012\/06\/11\/strawberry-rhubarb-pie\/","url_meta":{"origin":22234,"position":4},"title":"Strawberry Rhubarb Pie","author":"Tina Garceau","date":"June 11, 2012","format":false,"excerpt":"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\u2026","rel":"","context":"In "Glorious Food"","block_context":{"text":"Glorious Food","link":"https:\/\/willceau.com\/news\/category\/glorious-food\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/06\/strawrhupie.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/06\/strawrhupie.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/06\/strawrhupie.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":41136,"url":"https:\/\/willceau.com\/news\/2023\/08\/07\/strawberry-rhubarb-crumb-pie-2\/","url_meta":{"origin":22234,"position":5},"title":"Strawberry Rhubarb Crumb Pie","author":"Tina Garceau","date":"August 7, 2023","format":false,"excerpt":"I'm amazed that rhubarb is still available in the market in August! The strawberries are gorgeous, and I just had to make another pie - this time with a crumb topping. It got rave reviews! 1 1\/2 cups rhubarb, sliced 2 1\/2 cup strawberries, quartered 1\/3 cup granulated sugar 1\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/08\/StrawRhuPie.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/08\/StrawRhuPie.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/08\/StrawRhuPie.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/22234","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=22234"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/22234\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=22234"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=22234"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=22234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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