All Butter Pie Pastry
2½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (8 oz.) cold, unsalted butter cut into ½” pieces
½ cup ice cold water (use will use somewhere between ⅓ cup and ½ cup)
In a large bowl, whisk together the flour, sugar and salt. Add the butter pieces and using a bench scraper or your fingertips, work the butter into the flour until the mixture resembles coarse cornmeal. Gradually add the water, a tablespoon at a time, tossing the mixture until the dough becomes shaggy and adding just enough water so that the dough holds together. Divide the dough into two discs, wrap in plastic wrap and refrigerate for at least an hour before rolling out. When ready to roll out the pastry, lightly dust a sheet of parchment paper with flour. Roll out one disc of dough into a circle about 12” in diameter and ⅛’ tick. Carefully transfer the pastry to a 9” pie plate and trim the edges so you have a 1” overhang. Fold and crimp the edges. Place the pie shell in the refrigerator. On a lightly floured sheet of parchment paper, roll out the second disc of dough into a circle about 10” in diameter. Cut either 1” strips to form a lattice or use a fluted cutter to cut circles, which will serve as the top crust. Refrigerate the lattice strips (or circles) on parchment paper while you prepare the filling.
Preheat the oven to 425 degrees F.
Raspberry-Rhubarb filling (adapted from Kate Lebo)
12 oz. trimmed rhubarb (rinsed, leaves removed) cut into ½” pieces (you should have 3 cups)
2 cups fresh raspberries, lightly rinsed, dried on paper towels
3 tablespoons Campari
1 cup sugar
zest of one orange
pinch of salt
pinch of fresh nutmeg
¼ teaspoon cinnamon
5 tablespoons tapioca flour (Bob’s Red Mill is available at Whole Foods)
2 tablespoons crystallized ginger, finely chopped
egg wash made from 1 egg beaten together with 2 tablespoons milk or cream
coarse sanding sugar for sprinkling
Add the Campari to the rhubarb and set aside. In a medium bowl, whisk together the sugar, orange zest, salt, nutmeg, cinnamon and tapioca flour. Pour the Campari and rhubarb into a large bowl, then add the sugar, zest, spices and tapioca flour mixture. Stir in the crystallized ginger. Add 1 cup of the raspberries, turning to combine gently using a rubber spatula. (The second cup you'll add just before adding the top crust.)
Place the refrigerated pie shell on a parchment lined baking sheet. Pour the filling into the pie shell then sprinkle on the remaining 1 cup of raspberries. Create a top crust using the lattice strips or form a top crust using the circles of pastry. (It’s easiest to start from the outside edge and work your way in. It doesn’t have to be perfect.) Brush the top crust with egg wash and sprinkle with sanding sugar. Bake the pie at 425 degrees F on the bottom shelf of the oven for 20 minutes. Reduce the oven heat to 375 degrees, move the pie to the middle shelf of the oven and bake for an additional 35 to 45 minutes, covering the edges with strips of aluminum foil to prevent over-browning. The pie is ready when juices bubble thickly around the edges and in the center of the pie. Remove from the oven and cool on a rack for several hours before slicing. Cover and refrigerate any leftovers.