Pescatarian Strawberry Rhubarb Pie
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
- 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
For the topping
- 2 tbsp dairy free milk, for brushing
- 1 tbsp coarse sugar, for sprinkling
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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