Fish Free Strawberry Rhubarb Pie

Total time3 hr 35 min

Prep time40 min

Cook time55 min

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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1 tbsp granulated sugar
1 tsp salt
1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
6–8 tbsp ice water

For the filling

3 cups fresh or frozen rhubarb, cut into ½-inch pieces
3 cups fresh strawberries, hulled and quartered
¾ cup granulated sugar
¼ cup cornstarch
1 tbsp lemon juice
¼ tsp ground cinnamon
1 tbsp unsalted butter, cut into small pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the topping

2 tbsp dairy free milk, for brushing
1 tbsp coarse sugar, for sprinkling
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. You will likely need 6–8 tablespoons total. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

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