Last year, Stephen and I were fortunate enough to take a trip up to Stowe, VT to celebrate the 4th of July. We enjoyed a lot of hiking, sightseeing, and - most importantly - sampled a ton of American fare. We sampled a handful of authentic BBQ restaurants, and lusted after all the amazing produce at the local farmer's markets. My only regret from that trip was that I didn't bring any fresh strawberries home to try my hand at my Grandma Cherry's favorite summer dessert. Although it's a year later, I'm proud to say I picked up some fresh Strawberries and crisp Rhubarb at my Brooklyn Farmer's Market, and made a delicious and festive pie to celebrate the 4th with my friends today.
Strawberry Rhubarb Pie
For the Dough:
- 2 1/2 Cups Flour
- 2 Tbsp. Sugar
- 1/2 tsp. Kosher Salt
- 2 Sticks Unsalted Butter
- 7 Tbsp. Ice Water
- Using your fingers, blend Flour, Sugar, Salt, and Butter until mixture resembles small pebble shapes.
- Drizzle Water over mixture and stir with a fork.
- Divide dough into 8 portions and fold each portion 1-2 times and then combine into 2 balls.
- Refrigerate for 2 hours. Roll Dough out and line one portion of the dough out in a pie tin. Reserve the remaining portion for a lattice top.
For the Filling:
- 2 lbs. Strawberries
- 2 Stalks of Rhubarb
- 1 1/2 Cups Sugar
- 4 Tbsp. Flour
- 1 Tbsp. Vanilla Extract
- 2 Tbsp. Olive Oil
- Chop the rhubarb and finely slice the strawberries - place in large bowl.
- In a separate bowl, blend flour and sugar.
- Drizzle olive oil and vanilla extract over strawberry-rhubarb mixture, stir to blend.
- Gradually stir in dry ingredients until they absorb the moisture from the strawberry-rhubarb mixture.
- Pour mixture over uncooked crust , weave lattice top and bake for 10 minutes at 450F.
- Lower heat to 350F and bake for an additional hour.