Ingredients:

  • 2 ½ cups All-Purpose Flour (plus extra for dusting)
  • 1 tablespoon Granulated Sugar (for crust)
  • 1 teaspoon Fine Sea Salt (for crust)
  • 1 cup (2 sticks / 226 g) Unsalted Butter, chilled, cut into ½-inch cubes
  • ½ cup Ice Water (as needed)
  • 3 cups (450 g) Fresh Rhubarb, chopped into ½-inch pieces
  • 3 cups (450 g) Fresh Strawberries, hulled and halved or quartered
  • ¾ cup (150 g) Granulated Sugar (Caster Sugar)
  • 4 tablespoons (40 g) Cornstarch (or Tapioca Starch)
  • 1 tablespoon (10 g) All-Purpose Flour (for filling)
  • 1 teaspoon Lemon Zest
  • ¼ teaspoon Fine Sea Salt (for filling)
  • 1 Large Egg, beaten with 1 tsp milk (for egg wash)
  • 1 tablespoon Coarse Sugar (Turbinado or Demerara)

Instructions:

  1. Whisk together the flour, sugar, and salt in a large, chilled bowl. Add the cubed, cold butter. Cut the butter into the dry ingredients using a pastry blender or food processor until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Work quickly to keep the butter cold.
  2. Drizzle in the ice water, one tablespoon at a time, tossing with a fork until the dough just comes together. Do not overwork it. Divide the dough into two discs (one slightly larger for the bottom crust). Wrap tightly in plastic wrap and chill for a minimum of 90 minutes.
  3. In a small bowl, whisk together the ¾ cup granulated sugar, cornstarch, 1 tablespoon flour, lemon zest, and salt. In a large bowl, combine the chopped rhubarb and strawberries. Pour the sugar-starch mixture over the fruit and toss gently until the fruit is evenly coated. Let the fruit rest for 15 minutes; drain off any excessive liquid if necessary.
  4. Preheat the oven to 425°F (220°C). Place a baking sheet on the lower rack while the oven heats up. On a lightly floured surface, roll the larger dough disc into a 12-inch circle. Carefully transfer the dough to the 9-inch pie plate. Trim and crimp the edges, leaving a 1-inch overhang. Place the crust back in the refrigerator.
  5. Pour the fruit filling evenly into the chilled bottom crust. Roll the second dough disc for the top crust (either a full circle with vents or strips for a lattice). Place the top dough over the filling. Trim the top dough, fold the overhang under the bottom crust edge, and crimp to seal.
  6. Brush the entire top surface with the egg wash and generously sprinkle with coarse sugar. Place the pie on the preheated baking sheet. Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for 50–60 minutes, or until the crust is deep golden brown and the filling is bubbling thickly. If edges brown too quickly, cover with a pie shield or foil strips. Remove the pie and cool completely on a wire rack for a minimum of 3 hours before slicing.