Strawberry Rhubarb Pie

Rhubarb - Love it or leave it?  This intensely tart vegetable (known as a fruit in the US) reminds me that summer is in full bloom.  I received a generous donation of rhubarb during a quick trip to "Big Sky" Montana last weekend.  This was my second visit to this beautiful state.  The last visit was in December, a very different snow-covered winter wonderland).

A few notable observations on my second pie attempt:

•  I have solidified my recommendation for this flaky all-butter crust recipe.  Say no to shortening!
• The hype about "white whole wheat flour" is not an oxymoron or hype.  White whole wheat is a whole grain flour milled from hard white spring wheat, rather than traditional red wheat.  "Whole grain" reflects that all of the grain (bran, germ, and endosperm) is used and nothing is lost in the process of making the flour.  In substituting out half of the flour to white whole wheat, there was no noticeable difference in taste.  I think it tasted even better than all white.  I used Wheat Montana brand flour.  Well worth it (and no sales tax to boot)!

 

Strawberry Rhubarb Pie
Adapted from Epicurious
One year ago: Cranberry White Chocolate Almond Biscotti

Crust
1 1/4 cups white whole wheat flour
1 1/4 cup all purpose flour
1 Tbsp sugar
1 tsp kosher salt
1 cup unsalted butter, very cold
3/4 cup ice cold water


Filling
    3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 lbs untrimmed)
    3 1/2 cups strawberries, hulled, halved (1 lb container)
    1/2 cup dark brown sugar
    1/2 cup organic cane sugar
    1/3 cup cornstarch
    1/2 teaspoon ground cinnamon
    1/4 teaspoon salt

Glaze
    1 large egg yolk beaten to blend with 1 teaspoon water


Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside.Into the food processor, add flour, sugar and salt. Dice two sticks of very cold unsalted butter into 1/2-inch pieces.  Pulse until the butter pieces are the size of tiny peas. Drizzle 1/2 cup of the ice-cold water over the butter and flour mixture.  If needed to bring dough together, slowly add more water - a tablespoon at a time, up to an additional 1/4 cup of cold water. Pour mixture onto parchment (or Silpat) covered countertop, then knead together into ball.  Divide the dough in half, flatten each half into a disk, and cover each with plastic wrap. Let the dough chill in the fridge for at least one hour.

Preheat oven to 400°F.


Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter pie dish. Trim excess dough, leaving slight overhang.  (Tip: I threw this in the freezer to while making filling)

Combine all filling ingredients in a large bowl. Toss gently to blend.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. (Optional: use decorative pastry cutter if desired.)  Pour filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by weaving in remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges.
Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes.

Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely before serving.

Tip: Goes well with a scoop of vanilla ice cream!