Is there anything more spring than strawberries and rhubarb? This combo is a new favourite of mine and I was looking forward to it all winter. For those of you that have been following along for a while, you know last year my world changed when I discovered I didn’t actually hate rhubarb and I had just been eating bad pie all my life. Rhubarb is SO GOOD and let me tell ya- ‘tis the season for some fresh spring fruit pies. The pie crust recipe I have here is enough for both a base layer and a top layer and is my universal pie crust recipe that I use for both savoury and sweet recipes. Anyways- it’s time to bring on summer and let’s start it off with Strawberry Rhubarb Pie!
400g cups all-purpose flour
5g teaspoon salt
4g teaspoon sugar
200g cup butter, chilled and shredded (use a cheese grater)
110g cup ice water
⅓ cup sugar
½ a vanilla bean (could also use 1 tsp. Vanilla extract)
½ lemons juice
Put dry ingredients in a bowl, add the shredded butter and with your hands just crumble the flour and the butter until the whole dough is crumbly. Any large chunks, crumble them in your hand until they are small crumble. Add the ice water and keep working the dough in the bowl. All of the ingredients should be sucked into the ball by the end of it. Then transfer to a floured surface and knead for about a minute. Wrap in plastic wrap and put in the fridge for 4 hours or overnight.
When you take it out of the fridge, it will be hard to roll. Split it in 2 pieces, one for the base and one for the top. Roll them separately into desired thickness (should be like ¼ inch), push it into the tin, cutt off the edges. For your top piece, you can make it fancy by creating a lattice, you can cut shapes into it, or you can leave it plain. The only thing you need to ensure is there is at least one slit in the top so that the steam can escape.
Once your top layer design is ready, mix all of your filling ingredients, fill your pie, and egg wash the top edge to edge.
Bake at 400℉ for 45-50 minutes. You’ll know when it’s done.