It’s pie season!
There’s just something so homey and comforting about pies. I don’t know what it is. It’s not like I even grew up eating pies at home because my mother never wanted to bother with making something as fiddly as a pie. The only time I remember having a homemade pie when I was a kid was when my father and I tried to bake an apple pie together. I think it probably took us about 5 hours to just get it into the oven. Then of course, we never baked it properly and it ended up swimming in a pool of apple liquid.
Then, years later I tried my hand again at making pies but this time alone. You’d think that something like a pie, with just fruits and flour wouldn’t be so difficult… but that dough! The one you’re not supposed to over work for fear of a chewy, tough crust but instead gently pat and roll into shape, only to have it crumble on you while transferring it to the dish. I’m not sure I’ve ever been so frustrated by a dessert in my life.
Luckily, I’ve improved on my pie making skills and happen to have the perfect recipe for delicious, flakey, melt in your mouth crust that uses only 2 ingredients (not including water). Just salted butter, and plain flour. Nothing else. The technique however is a little different than your regular pie crust and comes from Pim Techamuanvivit at Chez Pim. It involves a bit of work, but nothing too hard to accomplish and also results in a VERY easy to handle dough that will in no way break on you while transferring it to the dish. And for that, I am thankful.
Since I have so much rhubarb growing in my backyard it only makes sense to make a pie with rhubarb. Though, unfortunately a pie with only rhubarb would either be way too tart or need way too much sugar and that’s just not my kind of thing. Luckily, it’s also strawberry season and the perfect time for delicious Ontario strawberries.
Strawberry Rhubarb Pie with Salted Butter Crust
Makes 1 9″ lattice topped pie
3 1/2 cups rhubarb cut into 1cm pieces
3 1/2 cups hulled, and quartered strawberries
1/2 cup of coconut sugar
1/2 cup of golden sugar
2 tsp vanilla extract
2 tbsp all purpose flour
pinch of salt
1 egg beaten with a tablespoon of water
turbinado or coarse raw sugar for sprinkling
Preheat oven to 350˚F.
Combine filling ingredients in a large bowl and toss gently.
Lightly flour your work surface and roll out half the dough until it is slightly larger than your pie dish. Transfer to the pie dish. Roll out the second piece of dough slightly larger than the pie dish and cut out 14 1cm wide strips. Add filling to the dish and gently arrange the strips in a lattice pattern so that the strips weave in and out of one another. Trim off any excess dough from the sides and crimp the edges with your fingers. Using a pastry brush, lightly brush the egg wash over the crust. Now, with any extra dough left over, roll it out and cut out two or three leaf shapes and place them in the middle of the pie as decoration. Brush these with egg wash as well. Finally, sprinkle the pie with coarse sugar and place on a baking tray. Bake for about an hour or until the filling is bubbling and thickened. Let cool completely before slicing.