Makes one 7” Pie
For the pastry- (this makes a little extra; wrap and freeze for a personal pie)
from Flour Bakery
1¼ cup all-purpose flour
½ cup white whole wheat flour (if you don’t have any on hand sub all-purpose)
1 teaspoon kosher salt
2 teaspoons sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
2 egg yolks
3 tablespoons whole milk
In a large bowl, whisk together the flour(s), salt, and sugar. Add the cold butter pieces to the flour mixture. Use your fingers to distribute the butter until the mixture resembles coarse crumbs with a few larger pieces of butter. In a separate bowl, whisk together the egg yolks and milk. Drizzle the yolk/milk mixture over the flour/butter mixture, tossing with a fork until you have a shaggy dough that just holds together. Don’t over mix. Turn the dough out onto a clean work surface. Use a bench scraper to gather the dough together, turning it until the stray bits of flour are incorporated and using the heel of your hand to smear the butter throughout the dough. Divide the dough into two discs, wrap them in plastic wrap and refrigerate for at least 1 hour before rolling out. Roll out one disc of the chilled dough into a circle about 10” in diameter and fit it into the pie plate. Leave a ½ ” border, trimming the excess. Turn the border under and crimp decoratively. Refrigerate the bottom crust. Retrieve the 2nd disc of dough and roll it into a circle about 10” in diameter. Cut the dough into 1” strips for a lattice top or cut out a 9” circle of dough for a double crust. Cover the top crust with plastic and refrigerate. Reserve the scraps, wrap in plastic and freeze.
Preheat the oven to 350 degrees F. Use a fork to dock the bottom of the crust then line the crust with foil or parchment paper and fill with pie weights or beans. Blind bake for about 15-20 minutes until the edges are set and the bottom is no longer raw. Set aside to cool while you prepare the filling, carefully removing the foil/parchments and pie weights/beans.
For the filling-
½ pound rhubarb, washed, stems/leaves removed, cut into 1” pieces (yields: 1½ cups)
1 cup fresh strawberries, lightly rinsed, hulled, cut into quarters
1 cup fresh raspberries, lightly rinsed, picked over for stems
1 tablespoon fresh orange juice
¼ cup + 2 tablespoons sugar
pinch of salt
¼ teaspoon cinnamon
¼ teaspoon cardamom
½ teaspoon fresh ginger, grated
½ teaspoon orange zest
1½ tablespoons cornstarch
egg wash made from 1 egg beaten with 1 teaspoon water and pinch of sugar
sanding sugar for garnish
Preheat the oven to 375 degrees F.
Place the rhubarb pieces, strawberries, raspberries and orange juice in a large bowl. In a medium bowl, whisk together the sugar, salt, cinnamon, cardamom, fresh ginger, orange zest, and cornstarch. Toss the sugar/spice mixture over the fruit until thoroughly combined. Turn the fruit into the pie shell. Retrieve the top crust (or lattice strips) from the refrigerator and place over the fruit. Carefully seal the edges together, pressing together with a fork. Brush the top of the pie with egg wash and sprinkle with sanding sugar. (If using a double crust, cut a few slits in the top crust to allow steam to escape.) Chill the pie in the freezer for ten minutes to set the pastry. Place the pie on a parchment lined baking sheet. Bake on the bottom shelf of the preheated oven for 20 minutes then reduce the heat to 350 degrees and move the pie to the middle shelf. Bake for an additional 40 minutes, (covering the edges with aluminum foil strips if getting too dark) until juices bubble thickly around the edges and from the center of the pie. Be patient and let the pie cool for several hours before slicing.