Rosy Rhubarb & Strawberry Pie

• Produce

  • 1/2 Lemon, Juice of large
  • 2 Rhubarb stalks, medium sized
  • 1 lb Strawberries

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3 tbsp Cane sugar, fine
  • 1/4 tsp Sea salt
  • 1/4 cup Shortening
  • 5 tbsp Tapioca starch
  • 1 cup Turbinado or demerara sugar
  • 1 Vanilla bean
  • 2 1/2 cups Whole wheat flour, white

• Drinks

  • 1/4 cup Ice water

• Dairy

  • 12 tbsp Butter

Found on thekitchenmccabe.com

Description

Ingredients

• FOR THE CRUST:
• 2½ cups White Whole Wheat Flour
• 3 tablespoons fine Cane Sugar
• ¼ teaspoon Sea Salt
• 1 Vanilla Bean
• ¼ cup Shortening
• 12 tablespoons (1½ sticks) Butter, cold and cut into small cubes
• ¼ cup + Ice Water
• FOR THE FILLING:
• 2 medium sized Rhubarb Stalks, sliced
• 1 lb. Strawberries, quartered (stems removed)
• Juice of ½ a large Lemon
• 1 cup Turbinado or Demerara Sugar
• 5 tablespoons Tapioca Starch
• 1 egg, beaten

Directions

• FOR THE CRUST:
• Place the flour, sugar, and salt in the bowl of a food processor fitted with an s blade. Scrape the seeds of the vanilla bean into the bowl, close the lid, and pulse the mixture a few times until blended together.
• Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.
• With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough.
• Divide the dough in half, wrap up one half and set aside.
• Roll the other half of dough into a ball and place in between two sheets of parchment paper. Roll to a circle that is 1½-2 inches larger in circumference than your pie dish.
• Place the sheet of dough over the top of your pie dish and remove parchment paper. Press the dough in to fit the bottom and sides of the dish. There should be a little bit of dough left hanging over the edges. Trim dough around the edge of the pie. Re-roll the dough scraps to ⅛. Refrigerate dough for 15 minutes. Cut leaf shapes out of the dough and place around the edges of the pie, brushing the edges with beaten egg to help them stick.
• Place the crust in the fridge and make the pie filling.
• FOR THE FILLING:
• Place the rhubarb, strawberries, lemon juice, tapioca starch, and sugar in a large bowl. Toss to coat - tapioca starch should dissolve.
• Spoon the mixture evenly into the dough lined pie dish.
• Place the remaining half of the pie dough in between two sheets of parchment paper and roll to a thickness of 1/16. Place in the refrigerator for 15 minutes.
• Remove from the fridge and cut circles about 2 in diameter out of the dough. Cut as many circles as you can, re-rolling the scraps and cutting more circles until all the dough is used up.
• Lay four circles on your work surface, with each circle overlapping the next. Starting at the end of a dough circle, roll up the dough into a log shape (all circles will be rolled up together). Cut the log in half. Use your fingers to press the dough on the cut side into the center to keep the dough rose sealed together. Turn the dough rose over and use your fingers to gently press the folds of dough out and down, into the shape of petals.
• Repeat with remaining dough circles until you have used all the dough.
• Place the roses on top of the pie filling until the top of the pie is completely covered in roses.
• Brush beaten egg over the top of the pie crust.
• Cover the top of the pie with a loose layer of tin foil.
• Bake on the middle rack of an oven at 375 degrees for 45-50 minutes.
• Remove the tin foil and continue baking the pie until the filling is bubbling. The center of the filling should be thick and gel-like.
• Remove from the oven and let cool.
• Serve warm or at room temperature.