Strawberry & Rhubarb Pie

Special Equipment: Scale, Chef Knife, Bowl, Food Processor, Microplane, Rolling Pin, Scissors, Pie Pan
Level: Medium
Serves: 4-6

Pie Dough

Ingredients

1  Cup | 150g AP Flour
1 Pinch | 1g Sea Salt
8 Tablespoons | 113g Unsalted Butter, cubed
¼ Cup | 56g Ice Water

Method

1. Add flour, salt, & butter to a food processor.
2. Pulse the ingredients until the butter is the size of a pea.
3. Add ice water & mix until dough forms.
4. Wrap dough with plastic & flatten.
5. Allow pie dough to rest for 30 minutes.
6. Dust table with flour.
7. Roll dough out to 1/4 inch thick circle.
8. Using your rolling pin, roll up & unroll onto pie pan.
9. Lightly form dough into baking pan.
10. Allow dough to extend 1 inch.
11. Tuck dough into pie pan & crimp.
12. Add Pie Filling.

Notes:

Filling & Baking

Ingredients

3 Cup | 450g Strawberries
2 Cup | 280g Rhubarb, peeled
¾ Cup | 200g Granulated Sugar
8 Tablespoons | 48g Cornstarch
1 Tablespoon | 3g Lemon Zest
½ Each | 1g Vanilla Bean, scraped
¼ Teaspoon | ½g Sea Salt

What is Rhubarb?

Rhubarb is a sour spring vegetable that is from the buckwheat family. Strawberries & rhubarb come up around the same time in spring.

Method

1. Peel rhubarb.
2. Cut strawberries & rhubarb into bite size pieces.
3. In a bowl add sugar, cornstarch, lemon zest, vanilla bean, sea salt.
4. Mix until incorporated.
5. Add sugar mixture in a bowl with the cut rhubarb & strawberries.
6. Mix & allow to sit while you roll out your pie dough.
7. Transfer dough into your pie dish and push from the outside so it forms to your pie dish.
8. With a perforated spoon, give your filling one last toss. Transfer mixture into the formed pie dough.
9. Bake at 425F for 20 minutes.
10. Pull out & tent with foil.
11. Reduce oven temp to 375F and bake for 35-40 minutes or until filling is bubbling.
12. Allow pie too cool before cutting.
13. Garnish with fresh berries & serve with vanilla ice cream, or whipped cream.

Notes: If you’re unable to find rhubarb, supplement additional strawberries.