Ingredients
Method
- Prepare the Crust: In a large bowl, whisk together flour and salt. Add the cold, cubed butter, and work it into the flour until it resembles coarse crumbs.
- Hydrate the Dough: Gradually add ice-cold water, mixing gently until the dough holds together. Divide into two discs, wrap, and refrigerate for at least one hour.
- Macerate the Fruit: Combine sliced strawberries and rhubarb in a bowl, sprinkle with sugar, lemon juice, vanilla, and tapioca starch, and let sit for 20 minutes.
- Roll the Bottom Crust: Roll out one disc of dough into a 12-inch circle and transfer it to the pie dish.
- Fill the Pie: Pour the fruit mixture into the prepared bottom crust, distributing it evenly.
- Create the Top: Roll out the second disc of dough for the top crust, either as a whole or in a lattice pattern.
- Seal and Crimp: Fold the edges of the bottom crust over the top and crimp to seal.
- The Final Polish: Brush the top with egg wash and sprinkle with sugar.
- Bake with Love: Bake on a parchment-lined sheet at 400°F for 20 minutes, then at 375°F for 35-45 minutes until golden and bubbly.
- Cool Patiently: Let the pie cool for at least 4 hours before slicing.
Notes
Best served with unsweetened Greek yogurt or coconut cream. Store at room temperature for up to two days or in the refrigerator for up to five days.