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Prep Time: 165 Minutes Cook Time: 70 Minutes |
Ready In: 235 Minutes Servings: 1 |
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Ingredients:
2 1/4 cups all purpose flour |
1/4 cup cornmeal |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
2 tablespoons sugar |
3/4 cup butter, cut in small pieces--well-chilled or frozen |
1/2 cup vegetable shortening, cut in small pieces--well-chilled or frozen |
5 tablespoons ice water |
1 teaspoon vanilla |
strawberry rhubarb filling |
3 pounds of fresh rhubarb, sliced into 1-inch pieces |
2 pints of fresh strawberries, thinly sliced |
1 1/2 cups white sugar |
4 tablespoons all purpose flour |
1 vanilla bean, split and scraped |
2 tablespoons unsalted butter |
2 tablespoons crystallized sugar (or granulated sugar) |
1 whole egg, beaten |
Directions:
1. For Pie Dough:
2. Combine flour, cornmeal, baking powder, salt and sugar. Using the paddle of an electric mixer or a pastry cutter, cut in the butter and shortening until mixture resembles small peas. Pour the vanilla extract over the dough. Pour ice water, a little at a time, over the dough, and mix lightly until the dough comes together. Separate dough into 2 pieces and flatten each piece like a pancake. Wrap each piece of dough separately in plastic wrap. Refrigerate for at least 2 hours.
3. For Pie Filling:
4. Combine rhubarb and strawberries in a big bowl. Combine sugar, flour and scraped vanilla bean seeds and mix in with fruit mixture. Let sit while rolling pie dough.
5. Preheat oven to 425 degrees F. Butter a 9-inch glass pie plate. Roll 1/2 pie dough to approximately 1/8-inch thick and about 1 inch larger than the pie plate. Fit in into the pie pan leaving the overlap intact. Fill with fruit filling and dot top with 2 tablespoons of unsalted butter. Brush beaten egg with pastry brush around the rim of the pie. Roll out the remaining dough and make a lattice top. Crimp the edges. Brush lattice with beaten egg. Do not brush the edge of the pie-this will cause the dough to become too dark while baking. Generously sprinkle with crystal sugar. Bake for 10 minutes. Lower oven temperature to 350 degrees F and bake for an additional hour. Pie is done when golden brown and juices bubbling from pie appear thickened.
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