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Strawberry Rhubarb Pie

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Level: Intermediate

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Description

When rhubarb is in season, it just wouldn’t be right to skip out on strawberry rhubarb pie. Check out my twist on this classic American treat!

Ingredients

  • FOR THE DOUGH:
  • 2-⅔ cups All-purpose Flour, Plus More For Dusting
  • 1-½ Tablespoon Sugar
  • 1 teaspoon Kosher Salt
  • 18 Tablespoons Unsalted Butter, Cold, Cut Into ½ Inch Slices
  • 3 Tablespoons Vodka, Chilled
  • 1-½ Tablespoon Apple Cider Vinegar, Chilled
  • 3 Tablespoons Plus 2 Teaspoons Ice Water
  • 1 whole Egg Beaten With 1 Tablespoon Water (for Egg Wash)
  • 2 Tablespoons Turbinado Or Demerara Sugar, For Sprinkling, Or As Needed
  • FOR THE FILLING:
  • 1 pound Strawberries, Hulled And Quartered (about 2 1/2 Cups)
  • 1 pound Rhubarb, Cut Into ½ Inch Slices (about 4 Cups)
  • ½ cups Granulated Sugar
  • ¼ cups Light Brown Sugar, Packed
  • 5 Tablespoons Cornstarch, Divided
  • 1 teaspoon Lemon Zest
  • ¼ teaspoons Kosher Salt
  • 1 teaspoon Vanilla Bean Paste Or Vanilla Extract
  • 2 Tablespoons Unsalted Butter, Cold, Cut Into ½ Inch Cubes

Preparation

Combine flour, sugar and salt for the dough in a large bowl. Toss in butter to coat. Rub butter into flour using fingertips to create some large, irregular pieces and some thin, flat pieces. Work quickly to avoid overheating butter. Place in fridge for several minutes if butter gets too warm.

Mix together vodka, vinegar and 3 tablespoons of ice water in a measuring cup. Drizzle over flour/butter mixture. Mix with fork to create a shaggy mixture. Knead to form a dough. It should look dry and rough. Drizzle over remaining 2 teaspoons of ice water and knead together. Do not overwork.

Divide dough in half. Shape one half into a ¾-inch block. Divide into 4 equal pieces. Stack pieces on top of each other and press down to shape into a ¾ inch disc. This will create layers of butter that become flakey when baking. Repeat with remaining half of dough. Wrap in plastic wrap. Refrigerate at least 2 hours or up to 5 days.

Remove dough from fridge and sit on counter for 5–15 minutes or until warm enough to work with. On a lightly floured surface, roll dough 1/8 of an inch thick into a 13-inch round. Transfer to a 9-inch pie plate and chill in fridge. Repeat with second half of dough, and transfer to a parchment-lined baking sheet. Chill in fridge.

When dough on baking sheet is chilled, transfer to a lightly floured surface. Use a ruler or long thin spatula to cut out ¾ inch long strips of dough. You should have about 12 good strips. Return to baking sheet and chill.

Combine strawberries and rhubarb in a large bowl. In a separate bowl, mix sugars, 4 ½ tablespoons cornstarch, zest and salt. Combine sugar mixture with fruit mixture. Stir in vanilla bean paste. Preheat oven to 375°F.

Remove pie dough from fridge. Allow strips for top crust to soften slightly so they’re pliable enough to work with, but still chilled. Trim bottom crust. They are two options: trim edge flush with pie plate (as I did) or leave a ¾ inch overhang for crimping. Sprinkle over remaining ½ tablespoon of cornstarch directly over the bottom crust and brush to spread over bottom and sides. Add fruit filling over crust. Dot with butter. Brush top and inner edges of bottom crust with egg wash.

Place 6 strips of dough spaced out evenly across the top of the pie. Start in the center, using the longest pieces in the middle and the shortest towards the end. Fold back alternating pieces of dough halfway up the pie. Place one long strip across the center, in the opposite direction of the other pieces of dough. Unfold the strips so they lay over the strip just placed down. Fold back the opposite pieces of dough and place another strip spaced evenly apart from the last strip set down. Unfold strips. Repeat with remaining strips of dough to create a basket weave pattern. If bottom crust is cut flush to pie plate, press strips into bottom crust and trim off all extra dough. If you left an overhang, trim excess dough from top strips and press into bottom crust. Then fold over bottom crust and crimp as desired.

Place pie plate in the freezer for 10 minutes. Remove from freezer and place on a baking sheet. Brush top with egg wash and sprinkle over a generous amount of turbinado sugar. Bake on the center rack of the oven for 60–70 minutes or until well-browned and filling is bubbling. Place pie plate over wire rack and cool completely, for several hours, before serving. Store in fridge. Enjoy.

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