Strawberry Rhubarb Pie

Name: Strawberry Rhubarb Pie
Prep time: 6 h
Ingredients: 3 cups chopped California Giant strawberries; 2½ cups sliced rhubarb (cut into ½ inch pieces); ⅔ cup granulated sugar (up to 1 cup, depending on desired sweetness); ¼ cup tapioca flour (or 3 tablespoons cornstarch); ¼ teaspoon fine sea salt; 2 teaspoons orange juice; ¼ teaspoon ground cinnamon; ½ teaspoon vanilla extract; 2½ cups unbleached all-purpose flour; ¾ teaspoon fine sea salt; 16 tablespoons very cold unsalted butter (chilled and cubed); 8–10 tablespoons ice water; 1 tablespoon apple cider vinegar; 1 large egg, beaten with 1 tablespoon milk (for crust)

Prep Time6 hr

Indulge in the irresistible blend of sweet strawberries and tangy rhubarb surrounded by a crisp, golden crust in this Strawberry Rhubarb Pie!

INGREDIENTS

For the Filling:

3 cups chopped California Giant strawberries
2½ cups sliced rhubarb (cut into ½ inch pieces)
⅔ cup granulated sugar (up to 1 cup, depending on desired sweetness)
¼ cup tapioca flour (or 3 tablespoons cornstarch)
¼ teaspoon fine sea salt
2 teaspoons orange juice
¼ teaspoon ground cinnamon
½ teaspoon vanilla extract

For the Pie Crusts:

2½ cups unbleached all-purpose flour
¾ teaspoon fine sea salt
16 tablespoons very cold unsalted butter (chilled and cubed)
8–10 tablespoons ice water
1 tablespoon apple cider vinegar

For the Egg Wash:

1 large egg, beaten with 1 tablespoon milk (for crust)

DIRECTIONS

Prepare Pie Crusts:
- - In large bowl or food processor combine flour and salt. Cut in the cold butter and shortening into flour mixture using S-blade of food processor, or dough blender if mixing by hand; combine until small pieces of butter remain. Slowly stir in 5 tablespoons of ice water. Add apple cider vinegar and continue adding ice water until dough comes together.
- - Shape dough into round disc, then cut in half and reshape into disc; wrap the discs tightly in plastic wrap or parchment paper and place in fridge for 2 hours before rolling out. You must chill the dough for 2 hours to prevent crust from falling.
Prepare Filling:
In a large bowl add all of the filing ingredients, stirring gently to combine.
Prepare Pie:
- - Sprinkle flour on flat surface and place one disc down and sprinkle top of disc as well. (Leave other disc in fridge for now.)
- - Gently roll out pie dough, doing quarter turns after each roll (sprinkling more flour as necessary) until you have a 12″ circle.
- - Fold the pie dough in half, then again creating a triangle to move the dough to the pie dish.
- - Unfold the dough and press into pie plate and up sides.
- - Add filling to pie plate, evenly distributing on top of dough.
Prepare the Lattice Crust:
- - Roll out second disc on floured surface, using quarter turn method until you get a 12″ circle.
- - Using pizza cutter, slice dough into 1/2″ pieces and start placing on top of pie dish, creating lattice design.
- - Crimp edges together with fork.
- - Refrigerate pie while oven preheats to 400ºF.
Bake Pie:
Place pie dish on large baking sheet and bake in preheated oven for 20 minutes. Turn down the oven temperature to 350ºF and continue baking pie for another 35-40 minutes, or until crust is golden brown and filling is bubbling. (Place pie shield on edge of crust as needed to prevent crust edges from burning).
Rest:
- - Allow pie to rest at room temperature for 3-4 hours before slicing. This rest time allows the filling to thicken up before serving.
- - Cover pie and store leftovers in fridge up to 4 days.

Strawberry Rhubarb Pie

INGREDIENTS

For the Filling:

For the Pie Crusts:

For the Egg Wash:

DIRECTIONS

Prepare Pie Crusts:

Prepare Filling:

Prepare Pie:

Prepare the Lattice Crust:

Bake Pie:

Rest:

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Follow your berries to the farm.