Yield: One Nine Inch Pie
Crust
Ingredients
- 2 1/2 cups unbleached all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1/2 cup vegetable shortening, chilled
- 12 tablespoons cold unsalted butter, cut into 1/4 inch pieces
- 6-8 tablespoons ice water
Instructions
- Process flour, salt, and sugar in a food processor until combined. Add the shortening and process until the mixture has the texture of coarse sand. Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas.
- Turn the mixture into a medium bowl. Sprinkle six tablespoons of the ice water over the mixture. With a rubber spatula, use a folding motion to mix.
- Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to two more tablespoons of ice water if the dough does not come together.
- Divide the dough into two balls and flatten each into a four-inch disk. Wrap each in plastic and refrigerate at least one hour before rolling.
Pie FIlling
Ingredients
- 2 teaspoons vegetable oil
- 1 1/2 pounds rhubarb, ends trimmed and cut into 1-inch pieces (about 5 cups)
- 1 cup plus 1 tablespoon granulated sugar
- 3 tablespoons arrowroot
- Pinch of salt
- 1 1/2 lbs strawberries, hulled and quartered
- 1/2 teaspoon vanilla extract
- 1 egg, lightly beaten
Instructions
- Heat the oil in a large skillet over medium-high heat until smoking. Add the rhubarb and 1/4 cup of the sugar and cook, stirring frequently, until firm, about five minutes. Transfer to a large bowl and refrigerate until cool.
- Remove one piece of dough from the refrigerator. Roll the dough between two large sheets of parchment paper to a 12-inch circle.
- Transfer the dough to a nine-inch pie plate by rolling the dough around the rolling pin and unrolling over the pan. Working around the circumference of the pan, ease the dough into the pan corners by gently lifting the edge of the dough with one hand while gently pressing into the pan bottom with the other. Leave the dough that overhangs the lip of the pie plate in place and refrigerate until needed.
- Adjust an oven rack to the lowest position, place a rimmed baking sheet on it and heat the oven to 500°.
- In a small bowl, mix together 3/4 cup of the sugar, the arrowroot, and salt. In a large bowl, toss together the strawberries, cooled rhubarb, and vanilla. Sprinkle the sugar mixture over the top and stir to combine. Spoon the fruit evenly into the pie shell and pack lightly. Roll out the second piece of dough to a 12-inch circle and place it over the filling. Trim the edges of the top and bottom dough layers and tuck the rim underneath itself so that the folded edge is flush with the pan lip. Flute the edges. Cut eight slits in the dough top. If the pie dough is very soft, place in the freezer for ten minutes. Brush the top of the crust with the beaten egg and sprinkle evenly with the remaining tablespoon of sugar.
- Place the pie on the hot baking sheet and lower the oven temp to 425°. Bake until the top crust is golden, about 25 minutes. Rotate the pie from front to back and reduce the temp to 375°. Continue baking until the juices bubble and the crust is deep golden brown, 30 to 35 minutes longer. Cool on a wire rack until room temperature; three to four hours before serving.