STRAWBERRY RHUBARB PIE

By jarren

Ingredients

• Filling:
• 1 egg yolk
• 1 tsp (5 mL) granulated sugar
• 4 cups (1 L) chopped (1 inch/2.5 cm) rhubarb
• 2 cups (500 mL) quartered strawberries
• 1 cup (250 mL) granulated sugar
• 1/2 cup (125 mL) all-purpose flour
• Pastry:
• 2-1/2 cups (625 mL) all-purpose flour
• 1/4 tsp (1 mL) salt
• 1 cup (250 mL) cold butter, cubed
• 1/3 cup (75 mL) ice water (approx)

Details

Servings 8

Preparation

Step 1

Pastry:

In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.

Stirring briskly with fork, drizzle ice water over flour mixture until pastry holds together, sprinkling dry spots with more water, 1 tbsp (15 mL) at a time, if necessary. Divide pastry in half; press into discs.

On generously floured surface, roll out 1 pastry disc to scant 1 /4-inch (5 mm) thickness. Roll around rolling pin; unroll over 9-inch (23 cm) pie plate, gently pressing dough to fit. Trim, leaving 3/4-inch (2 cm) overhang.

Roll out remaining pastry for top to scant 1/4-inch (5 mm) thickness; transfer to rimless baking sheet. Refrigerate pastry top and pie shell until firm, about 1 hour.

Filling:

In large bowl, toss together rhubarb, strawberries, sugar and flour; scrape into pie shell. Moisten edge of pie shell; cover with pastry top. Trim, leaving 3/4-inch (2 cm) overhang; fold overhang under pastry rim. Seal and flute edge. Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry. Sprinkle with sugar. Cut 4 steam vents in center.

Place foil-lined baking sheet to catch drips on bottom rack of 425°F (220°C) oven. Place pie on rack above; bake for 20 minutes. Reduce heat to 350°F (180°C); bake until golden and filling is bubbly, 55 to 70 minutes, shielding edge with foil if browning too quickly. Let cool on rack.