Rustic Strawberry Rhubarb Pie
Rustic Strawberry Rhubarb Pie
Ingredients
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 3 tbsp (25 g) icing sugar
- 1 tsp (5 ml) baking powder
- 1/2 cup (115 g) cold unsalted butter, cut into cubes
- 1/4 cup (60 ml) 2% plain yogurt
- 1 tbsp (15 ml) ice water
- 3/4 cup (160 g) sugar
- 3 tbsp (30 g) unbleached all-purpose flour
- 2 cups (270 g) fresh or frozen sliced strawberries
- 2 cups (260 g) fresh or frozen sliced rhubarb
- 1 egg, lightly beaten
- 1 tbsp (15 ml) sugar
Instructions
- In a food processor, combine flour, icing sugar and baking powder. Add butter and pulse for a few seconds at a time until butter is the size of peas. Add yogurt and water. Pulse again until dough just begins to form. Add water, if needed. Remove dough from the processor and form into a disc with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
- With the rack in the lowest position, preheat the oven to 200 °C (400 °F). Line a 43 x 30-cm (17 x 12-inch) baking sheet with parchment paper.
Rustic Strawberry Rhubarb Pie