Recipe: Strawberry Rhubarb Pie

Recipe by Instagram user @samanthanfountain

CRUST INGREDIENTS
1 1/4 cups AP flour
1/4 tsp salt
1 stick of butter, cubed and cold
1/4 cup cold water

CRUST PREPARATION
Preheat oven to 400°. Mix the flour and salt in a food processor, then add butter and blitz until it becomes similar in texture to small breadcrumbs. Add 1 Tbsp of water at a time to the mixture until 1/4 cup is reached, mixing in the food processor between each Tbsp. Stop when the mixture becomes a ball. If you can squish a chunk between your fingers and it stays together like dough, it is ready. Pour this out, push into one solid mass, cover with plastic wrap and then refrigerate until completely chilled, around 2-3 hours minimum. When chilled, roll out the dough until it is a wide enough circle to cover a 9” glass pie dish (about a foot across). Roll the dough out over the pie dish and push out any air bubbles. Trim the dough as desired for aesthetics (I save trim pieces to create leaves as a topping.)

FILLING INGREDIENTS
3 cups (about one bunch) sliced rhubarb (~1/2 inch bits)
2 cups chopped strawberries (add slightly more if you prefer a sweeter pie)
1/3 cup packed brown sugar
1/3 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
1/2 tsp vanilla
1 Tbsp kombucha (or something else lightly acidic like orange juice or diluted lemon juice)

FILLING PREPARATION
Mix all filling ingredients together in a bowl and then pour into the dough-lined pie dish.

TOPPING INGREDIENTS
2 Tbsp unsalted butter
1 egg
1 Tbsp milk (non-dairy or dairy)
Turbinado sugar (optional)

TOPPING PREPARATION
Once the filling is in the pie pan, add the final touches before it goes in the oven. Cut the butter into small, thin slices and sprinkle over the filling. Add optional trim piece designs. Mix egg and milk to create an egg wash to cover any exposed pie dough. Optionally, top the egg washed areas with turbinado sugar for a crunch. Bake at 400° for 20 minutes, and then 350° for another ~30 minutes. Cover the pie with tin foil once the edges are golden brown to prevent burning. Let the pie cool for a few hours before serving if you want a thickened, clean slice of pie. It’s also delicious cold, straight out of the fridge!

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