Strawberry Rhubarb Pie

Ingredients

• Note: I recommend reading through the full recipe before starting so you can a feel for the whole process. There are also a lot more notes and step-by-step photos in the preceding post that are helpful.
• 360 grams (3 cups) all-purpose flour
• 5 grams (1 teaspoon) kosher salt
• 170 grams (12 tablespoons, 1 1/2 sticks) unsalted butter, cold
• 60 grams (5 tablespoons) shortening
• 114-168 grams (8-12 tablespoons, 120-180 milliliters) ice water
• 335 grams (12 ounces) fresh strawberries
• 560 grams (1 1/4 pound) fresh rhubarb
• 50 grams (1/4 cup) granulated sugar
• 100 grams (1/2 cup) brown sugar, light or dark
• 30 grams (1/4 cup) cornstarch
• 1 gram (1/4 teaspoon) kosher salt
• 30 grams (2 tablespoons) lemon juice
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon cardamom, optional
• 28 grams (2 tablespoons) unsalted butter, cut into small pieces
• 1 large egg
• 14 grams (1 tablespoon) water
• Extra sugar for topping, turbinado (raw) or granulated sugar (optional)

Instructions

1. 1

   In a large mixing bowl, whisk together the...: In a large mixing bowl, whisk together the flour, and salt. Add the butter and shortening to the bowl and use a pastry cutter or a fork to cut the fat through the flour until it is evenly distributed in pea size pieces.

2. 2

   Add the ice water to the bowl 1...: Add the ice water to the bowl 1 tablespoon at a time and use a silicone spatla to gently nudge the flour into the water. Do not aggressively stir or mash the flour and butter down. Once large clumps of dough start forming, gather the dough up and press it together. If it crumbles, add a little more water. If it holds together then you are ready to chill.

3. 3

   Press the dough together into a ball and...: Press the dough together into a ball and divide it in half. Wrap each half in a piece of plastic wrap, pressing it down into a disk, and refrigerate for at least 30 minutes (preferably 1 hour) or up to 3 days before using.

4. 4

   Right before rolling out the crust, position an...: Right before rolling out the crust, position an oven rack in the bottom third of the oven and place a sheet pan or baking stone inside to preheat. The pie will bake on the preheated surface which will prevent a soggy crust.

5. 5

   Preheat the oven to 400°F/205°C.

6. 6

   Roll out half of the pie dough and...: Roll out half of the pie dough and fit a 9-inch (23 cm) deep dish pie plate with it. Trim the edges leaving about 1/2-inch hangover. Do not crimp the edges. Place in the refrigerator while you prepare your filling.

7. 7

   Slice the rhubarb into about 1/2 inch pieces....: Slice the rhubarb into about 1/2 inch pieces. Remove the strawberry stems and quarter them (or half if very small).

8. 8

   Combine the fruit, granulated sugar, brown sugar, cornstarch,...: Combine the fruit, granulated sugar, brown sugar, cornstarch, salt, lemon juice ,vanilla extract, and cardamom if using. Gently stir with a spoon or spatula until everything is evenly incorporated. The butter will be dotted on top of the filling before adding the top crust.

9. 9

   Add the filling to your pie plate with...: Add the filling to your pie plate with your raw bottom crust. Dot the butter all around the top of the filling.

10. 10

    Roll out your top crust and fit it...: Roll out your top crust and fit it over the top of your filling. You can do a lattice crust (see images in post) or a full top crust with slits cut into it.

11. 11

    Trim the edges, and fold then over together...: Trim the edges, and fold then over together creating a lip. Crimp the crust all the way around to seal.

12. 12

    Combine the egg and water together for the...: Combine the egg and water together for the egg wash and whisk vigorously until well combined and very smooth. Brush the top with egg wash and sprinkle with sugar if desired.

13. 13

    Place the pie on a foil lined sheet...: Place the pie on a foil lined sheet pan to help catch spills and place it on your preheated baking stone or sheet pan. Bake at 400°F/205°C for 30 minutes then turn down the heat to 350°F/175°C and bake for an additional 45-55 minutes until the filling is bubbling in the center, not just on the edges. Watch the crust and lay a piece of foil over the top of the pie once it is finished browning, usually around the 45 minute mark.

14. 14

    Remove from the oven to a cooling rack...: Remove from the oven to a cooling rack and let cool for a minimum of 3 hours before slicing to allow the filling to thicken.

15. 15

    Pie can be stored covered in the refrigerator...: Pie can be stored covered in the refrigerator for up to 3 days.