7/28/2019 Anna Olson - Strawberry Rhubarb Pie

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STRAWBERRY RHUBARB PIE

We like to toss the tapioca with the fruit, to help soften

up the tapioca. I also have found that sprinkling a few

tablespoonfuls of oats in the bottom of the pie shell absorbs

some of the juices, keeping your bottom pie pastry from

getting soggy.

If strawberries arent yet in season, you can make this a

rhubarb pie. Simply use 6 cups of diced rhubarb and add an

extra cup of sugar when you toss the fruit.

Makes 1 9-inch (23 cm) pie.

Serves 8

t 2 cups all-purpose our

t 4 tsp granulated sugar

t 1 tsp salt

t 1 cup cool unsalted butter

t 1 large egg

t 2 tbsp cold water

t 2 tsp white vinegar

Fruit:

t 3 cups diced fresh rhubarb, cut into-inch pieces

t 3 cups quartered fresh strawberries

t 2 tbsp minit (quick cook) tapioca

t 1 cups sugar

t 1 tsp vanilla extract

t 2 tbsp rolled oats

t 1 egg whisk with 1 tbsp (15 mL) water for brushing

t for sprinkling turbinado sugar

In a mixer tted with a paddle attachment, combine our, sugar and salt. Cut butter into small pieces

(you can pull the butter from the fridge 30 minutes before adding) and add to our, mixing until dough

is a rough, crumbly texture. Whisk egg, water and vinegar and add at once, mixing until dough comes

together. Shape dough into 2 discs, wrap in plastic and chill for at least one hour.

While dough is chilling, prepare the fruit. Toss the rhubarb and strawberries with the tapioca and let sit

for 5 minutes, so that tapioca can soften. Stir in the sugar and vanilla.

7/28/2019 Anna Olson - Strawberry Rhubarb Pie

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STRAWBERRY RHUBARB PIE (CONTINUED)

Pull out the pastry from the fridge 20 to 30 minutes before rolling.

Preheat the oven to 400F (200C). Place a 9-inch (23 cm) pie

plate onto a parchment lined baking tray and dust the pie

plate with our. On a lightly oured work surface, roll out the

rst pastry disc to just under -inch (.75 cm) thick and line the

prepared pie plate. Sprinkle the oats on the bottom of the

pastry shell. Spoon the lling into the pie shell. Roll out the

remaining pastry disc and cut out a small hole in the centre

of the pastry (so steam can escape as the pie bakes). Place

the rolled pastry overtop the fruit and press the edges together.

Trim away any excess dough and pinch the edges to create

a pattern (or use a fork to press the pastry edges together).

Brush the surface of the pastry with the egg mixture and

sprinkle the pie with turbinado sugar. Bake the pie for 12

minutes at 400F (200C), then reduce the heat to 375F

(180C) and bake for about 40 minutes more, until the crust is

a rich golden brown and the lling is bubbling. Cool the pie for

at least 2 hours before slicing.

The pie can be made a day ahead and served chilled.