Ingredients: |
Ingredients: Pie Dough:
Strawberry Rhubarb Filling:
2 1/4 cups flour
3 pounds fresh rhubarb,
1/4 cup cornmeal
cut into 1-inch pieces
1/2 teaspoon salt
2 pints strawberries, thinly sliced
1/2 teaspoon baking powder
1 1/2 cups sugar
2 tablespoons sugar
4 tablespoons flour
3/4 cup butter, cut into small
1 vanilla bean, split and scraped
pieces--well chilled or frozen
2 tablespoons unsalted butter
1/2 cup shortening , cut into
small pieces--well chilled
For top of pie before baking:
1 teaspoon vanilla extract
1 egg - beaten
5 tablespoons ice water
2 tablespoons granulated sugar
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Directions: |
Directions:For Pie Dough: Combine flour, cornmeal, salt, baking powder, and sugar. Cut in butter and shortening until mixture resembles "small peas". Pour the vanilla extract over the dough. Pour ice water, a little at a time, over the dough, and mix lightly until the dough comes together. Separate dough into 2 pieces and flatten each piece. Wrap each piece of dough separately. Refrigerate for 2 hours.
For Pie Filling: Combine rhubarb and strawberries in a big bowl. Combine sugar, flour and scraped vanilla bean seeds and mix with fruit mixture. Let sit while rolling pie dough.
Preheat oven to 425º. Butter a 9-inch glass pie plate. Roll 1/2 pie dough to approximately 1/8-inch thick and about 1 inch larger than the pie plate. Fit it into the pie pan leaving the overlap intact. Fill with fruit filling and dot top with 2 tablespoons of unsalted butter. Brush beaten egg with pastry brush around the rim of the pie. Roll out the remaining dough and make a lattice top. Crimp the edges. Brush lattice with beaten egg. Do not brush the edge of the pie--this will cause the dough to become too dark while baking. Generously sprinkle with crystal sugar. Bake for 10 minutes. Lower oven to 350º and bake for 1 hour. Pie is done when golden brown and juices bubbling from pie appear thickened. |
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