Crust for a double-crust pie.
1 cup plus 2 teaspoons sugar.
1/3 cup flour.
¼ teaspoon salt.
¼ teaspoon ground cinnamon.
2 ½ cups sliced rhubarb (about 1 ¼ pounds).
2 ½ cups hulled strawberries halved and quartered.
2 teaspoons fresh lemon juice.
1 teaspoon vanilla extract.
2 tablespoons unsalted butter, cut in several pieces.
1 tablespoon milk.
Vanilla ice cream, optional
1. Roll half of the dough out on a lightly floured surface to a 12-inch circle. Ease into a 9-inch pie plate. Roll out the second disc of dough and slip onto a rimless cookie sheet. Refrigerate while making the filling.
2. Whisk together the sugar, flour, salt, and cinnamon in a large bowl. Add the rhubarb, strawberries, lemon juice, and vanilla and toss until the fruit is well coated with the sugar mixture. Set aside for 10 minutes until the fruit softens slightly.
3. Preheat the oven to 425F. Position an oven rack in the lower third of the oven.
4. Spoon the rhubarb mixture into the pie shell and distribute the butter over the fruit. Cover with the top crust and trim the overhanging dough to ¾ inch all the way around. Turn the edges under, flush with the rim of the pie plate, and crimp or flute to seal. Use a sharp knife to cut several steam vents. (Or you could cut 1-inch strips and weave a lattice crust, crimping the edges). Brush the top crust with milk and sprinkle with the remaining 2 teaspoons of sugar.
5. Bake for 30 minutes. Reduce the oven temperature to 350 and bake until the crust is a rich golden brown, the fruit is tender, and juices bubble through the vents, 25 to 30 minutes. Cool on a wire rack at least 1 hour.
6. Serve warm or at room temperature, with ice cream ,if you like.
Makes 1 9-inch pie.
1. Roll half of the dough out on a lightly floured surface to a 12-inch circle. Ease into a 9-inch pie plate. Roll out the second disc of dough and slip onto a rimless cookie sheet. Refrigerate while making the filling.
2. Whisk together the sugar, flour, salt, and cinnamon in a large bowl. Add the rhubarb, strawberries, lemon juice, and vanilla and toss until the fruit is well coated with the sugar mixture. Set aside for 10 minutes until the fruit softens slightly.
3. Preheat the oven to 425F. Position an oven rack in the lower third of the oven.
4. Spoon the rhubarb mixture into the pie shell and distribute the butter over the fruit. Cover with the top crust and trim the overhanging dough to ¾ inch all the way around. Turn the edges under, flush with the rim of the pie plate, and crimp or flute to seal. Use a sharp knife to cut several steam vents. (Or you could cut 1-inch strips and weave a lattice crust, crimping the edges). Brush the top crust with milk and sprinkle with the remaining 2 teaspoons of sugar.
5. Bake for 30 minutes. Reduce the oven temperature to 350 and bake until the crust is a rich golden brown, the fruit is tender, and juices bubble through the vents, 25 to 30 minutes. Cool on a wire rack at least 1 hour.
6. Serve warm or at room temperature, with ice cream ,if you like.
Makes 1 9-inch pie.
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