Recipe sent in by CSA member Caitlin Berkery.
INGREDIENTS
Filling:
½ cup white sugar
½ cup brown sugar
½ cup All Purpose Flour
Pinch salt
1 lb rhubarb, chopped (approximately 6-8 stalks)
3-4 cups fresh strawberries, stems removed and quartered or sliced
½ teaspoon cinnamon, optional
2 Tablespoons butter
1 Tablespoon Sugar
Pie Dough:
3 cups All Purpose Flour
1 cup butter, cut into cubes and kept cool
½ teaspoon salt
½ cup cold water
To assemble pie dough:
Using a pastry cutting, fork, or your hands, mix together flour, salt, and cold butter cubes until it resembles coarse sand, some chunks of butter are okay, it will help with flakiness of dough. **Alternatively you can do this in the food processor.
Slowly add in water 1-2 Tablespoons at a time until dough holds together but isn’t overly sticky.
Divide dough into two, wrap in plastic wrap and place in the refrigerator for at least 30 minutes.
Once ready to bake pie, roll each half out to ⅛ inch thickness. One half will be rolled out on the bottom of the pie pan, the other will be placed on top of the filling.
DIRECTIONS
Instructions:
Preheat oven to 400 degrees.
Toss together chopped rhubarb and strawberries with sugar, brown sugar, flour, and a pinch of salt. Stir and let sit for at least 30 minutes until the mixture turns a bit syrupy in consistency.
Roll out half of the pie crust to fit the bottom of a pie pan. Brush a thin layer of egg wash over the pie dough.
Pour filling over pie crust bottom, and dot with 2 Tablespoons of butter.
Roll the second half of the pie dough over the top of the filling. Brush the top of the dough with more egg wash and sprinkle a bit of sugar.
Using a knife, cut slits into the top of the dough as vents.
Bake pie in oven for 35-40 minutes or until golden brown and bubbly. Cool before cutting. Serve with fresh whipped cream or vanilla ice cream.