INGREDIENTS
For the crust:
- 1 1/2 cups cold butter cut into cubes
- 3 cups flour plus a bit more for rolling the dough
- 1 teaspoon salt
- Pinch white sugar
- 1 large egg beaten
- 5 tablespoons cold water
- 1 tablespoon vinegar
For the filling:
- 1 large egg
- 2/3 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon corn starch
- 1 teaspoon vanilla extract
- 3/4 pound fresh rhubarb cut into 1/2 inch pieces
- 1 pint fresh strawberries cored and halved
For the crumb topping:
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup quick-cooking or rolled oats
- 1/2 cup cold butter cubed
INSTRUCTIONS
To make the crust:
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Add the butter, flour, salt, and sugar to a large bowl and work it together with a pastry cutter until you have coarse crumbs. Alternately, add these ingredients to a food processor fitted with the dough blade and pulse until you have coarse crumbs.
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Pour in the egg, water, and vinegar and stir until just combined. Use your hands to lightly knead the dough together – do not overwork the dough, just mix until it forms a cohesive ball. If you’re using a food processor, it’ll take just a few pulses to bring the dough together enough to start working it by hand.
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Separate the dough into 2 balls of and place in ziploc bags. Flatten into round discs.
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Place each bag in the freezer. You’ll only need one ball of dough for this pie, the second should keep in the freezer for 6 months or more.
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Remove one ball of dough after 20 minutes in the freezer and roll it out on a floured surface into a 10 inch circle.
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Place the dough in the pie pan and tuck the edges under to make a neat, thick crust around the edges. Crimp the edges with your fingers or a fork.
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Place in the refrigerator until ready to fill.
To make the filling:
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In a large bowl, beat together the egg, sugar, flour, corn starch, and vanilla until well combined.
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Dump in the strawberries and rhubarb and toss to coat in the mixture.
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Pour the mixture into the prepared pie shell.
To make the crumb topping:
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In a medium bowl, cut together the flour, sugar, oats, and butter with a pastry cutter until you have coarse crumbs.
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Sprinkle over the top of the pie.
To bake the pie:
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Place the pie in a preheated 400 degree oven for 10 minutes.
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Reduce heat to 350 and bake for an additional 25-30 minutes or until the fruit is hot and bubbly and the crust is browned. Use a pie shield or foil to line the edges of the crust if it begins to brown too much during baking.
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Cool completely on a wire rack before slicing and serving.
TIPS & NOTES:
Pie Crust: We prefer the flavor of butter in pie crust, but shortening or lard is a bit easier to work with and more forgiving. You may use either.
Food Processor: I think a food processor makes it so easy to make pie crust. Just be sure to only pulse the dough together until you have coarse crumbs with a few chunks of butter throughout. After adding the liquid, you’ll barely mix in the food processor – just enough to bring the dough together so that you can knead it a bit by hand into a smoother ball.
Storage: Store pie tightly covered in the fridge for up to 4 days.