Summer Strawberry Rhubarb Pie

This one is definitely something to write home about.

What you'll need:

For the crust:

2 1/2 C all-purpose flour

2 sticks butter, unsalted, cubed

1 tsp salt

2 tsp sugar

ice water (as needed)

For the filling:

2 C deleafed, chopped rhubard

1 C strawberries

1 tbsp butter, melted

2 tbsp raw honey

1 tsp cinnamon

1 tsp vanilla extract

1 egg yolk and water for egg wash

Preparation: Start the crust first, as it has to refrigerated for at least one hour before baking. Combine flour, salt, and butter in a medium bowl. Once the ingredients form a course mixture, add in sugar. Add in ice water one tbsp at a time, working into the dough until smooth dough starts to form. Separate dough into two halves and flatten into pie discs. Wrap each disc separately in plastic and refrigerate for at least one hour. Combine all of the filling ingredients in a bowl and mix thoroughly together. Once your dough is set, place one disc in the pie tin. Fill your pie with the strawberry rhubarb mixture. Cover the filling with the other disc (or try some lattice work if you're feeling ambitious!!) Press the edges together. With a pastry brush, coat the pie crust with egg wash. Bake at 350°F for 30-45 minutes or until crust is golden brown.

Alyssa D'AdamoComment