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ingredients
- 1 recipe Pie Crust
- 3 1/2 cups chopped rhubarb
- 3 1/2 cups sliced strawberries
- 1 tablespoon lemon juice
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup tapioca flour *
- pinch of salt
- 2 tablespoons unsalted butter cut into small pieces
- heavy cream for brushing on top of crust
- raw sugar for sprinkling
instructions
- Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and transfer to a 9-inch pie plate.
- In a large bowl, combine the berries, rhubarb, sugars, lemon salt and tapioca flour. Pour the filling into the bottom crust. Dot with butter pieces. Roll out the top crust into a 12 inch circle, and either proceed with a lattice top, or a simple double crust. Seal the edges and crimp decoratively as desired. Brush the crust with the heavy cream and sprinkle with raw sugar.
- Bake for 20 minutes at 400 and then reduce temp to 350 for another 25 minutes or until the crust is golden and the filling is bubbly.
- Let pie cool for several hours before cutting, the filling will only thicken as it cools. The pie can also be baked the night before serving.
notes*Other thickening options include instant tapioca or clear gel, cornstarch can be used, but the filling won't be as thick.
perfect pie crust
ingredients
- 2 1/2 cups all purpose flour
- 2 sticks unsalted butter, cold, cut into cubes
- 1 tsp. salt
- 1 tsp. sugar
- 1/4-1/2 cups ice water
instructions
- Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
- Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
- With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
- Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.
- Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
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