Citrus Strawberry Rhubarb Pie

  

 

Ingredients:

All Butter Pie Dough

 

 ⅔ cup ice cold water

2 ⅔ cup all-purpose flour

1 tbsp granulated sugar 

½ tsp salt

1 cup very cold butter diced

1 egg

1 splash milk

turbinado sugar for sprinkling

Citrus Strawberry Rhubarb Filling

 

¾ lb fresh rhubarb cut into ½-inch pieces

2 cups ripe strawberries sliced

⅔ to ¾ cup granulated sugar depending on sweetness of berries

zest and juice of ½ and orange

⅛ to ¼ tsp cardamom  pdr

1 pinch salt

2 tbsp cornstarch

1 tbsp all-purpose flour

 

Preparations

All Butter Pie Dough In a large bowl, stir together the flour, salt, and sugar.  Cut in the cold butter with a pastry cutter or by hand, rubbing the pieces of butter between your thumb, index, and middle fingers.  Once the pieces are no longer lager than about a peanut, begin to flatten the pieces of butter in sheets between your palms.  Be careful not to over-work the butter or let it get too warm.
 Working with only a couple tablespoons at a time, add in about 6 to 8 tablespoons of the water.  Stir together using a wooden spoon or even just a clean hand in the bowl.  The dough should appear fairly shaggy and not sticky.  Once you can squeeze a few pieces together and they hold, the dough is done being mixed and hydrated.  Do not over-mix or add too much water*.
 Divide the dough into half and shape each piece into a disk.  Wrap in plastic and refrigerate for at least a couple of hours, or overnight (preferably).
 When ready, bring one disc out of the refrigerator and allow to rest for about 10 minutes.  Lightly flour the work surface and begin to roll out the dough, working from the center out – rotating the dough after each roll.  Roll the dough until about ¼ inch thick and about 12 to 13 inches in diameter. 
 Gently roll the dough around the rolling pin and transfer to a 8 or 9 inch pie tin.  Fit the dough into the bottom of the tin and up the sides, allowing for about an inch of overhang.  Trim with kitchen sheers and place back in the refrigerator.
 For the lattice top, repeat step 5.  Using a ruler and a paring knife, cut about 24 strips, about ½-inch wide.  Braid two sets of three (strips) to create the briads, if desired. Place all the cut dough on a baking sheet or cutting board and place in the refrigerator.
 Create the filling (see recipe to follow). Remove the pie tin from the fridge and tip in the filling. Leave a gap of about ½-inch from the top to keep the filling from spilling over too much (like mine did) while baking.
 Remove the cut strips from the refrigerator and begin creating a the lattice pattern, carefully weaving over and under each strip of the opposite direction. For this design, I weaved pairs of strips, slipping in the braids for two regular strips.  Allow for some excess dough on the end of each strip, then trim. Fold the edges of the bottom crust up and over the lattice. Press to seal. Use your fingers to crimp the edges . Roll out any other the dough scraps and cut into strips. Coil the strip around itself and pinch one end to create the roses. Cut out leaves with a paring knife and arrange on top of the lattice. Return the pie back to refrigerator for at least 30 minutes.  Meanwhile, pre-heat oven to 425F. Just before heading into the over, create an egg wash by whisking together a whole egg and a splash of milk.  Brush the egg wash over the entire top of the crust and sprinkle with turbinado sugar Place pie on a baking sheet and bake for about 25 minutes. Turn down the heat to 375F and continue to bake for an additional 35 to 50 minutes or until the top is golden brown, the juices are bubbling, and the apples are cooked through.  If the top begins to brown too quickly, cover with foil. Allow the baked pie to completely cool before slicing and serving.

Citrus Strawberry Rhubarb Filling In a large bowl, toss all of the ingredients together. Adjust the sweetest as needed, but avoid eating any of the raw rhubarb.

 

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