Strawberry Rhubarb Pie

Dessert · British classic.

Ingredients

• 350g Flour
• 1 tsp Salt
• 2 tbs Sugar
• 1 cup Butter
• 1/2 cup Water
• 450g Rhubarb
• 450g Strawberries
• 3 tbs Cornstarch
• 150g Sugar
• 1/4 tsp Cinnamon
• 1 tsp Lemon Juice
• 2 tbs Unsalted Butter
• 2 tbs Milk
• Spinkling Sugar

Method

1. Continue cooking — Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined.
2. Mix together — Add the butter and process until the mixture resembles coarse
3. Continue cooking — meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.
4. Add ingredients — If necessary, add more water. Do not process more than 30 seconds.
5. Continue cooking — Turn the dough onto your work surface and gather into a ball.
6. Cover and cook — Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using.
7. Chill — This will chill the butter and relax the gluten in the flour.
8. Chill — After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface.
9. Roll out — Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan.
10. Continue cooking — Brush off any excess flour and trim any overhanging pastry to an edge of 1/2 inch (1.5 cm).
11. Cover and cook — Refrigerate the pastry, covered with plastic wrap, while you make the filling.
12. Roll out — Remove the second round of pastry and roll it into a 13 inch (30 cm) circle.

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