Yield: 1 (9-inch) pie
¼ cup all-purpose flour
1½ cups sugar
¼ teaspoon salt
3 cups ½-inch pieces fresh rhubarb
2 cups fresh strawberries, hulled and cut in half lengthwise
Handful dried strawberries (optional)
1 tablespoon butter
Unbaked All-Butter Pie Pastry for a 9-inch, 2-crust pie, recipe follows
1 egg white, beaten with 1 teaspoon of water (for brushing on top of pie crust to achieve light
browning and shine)
Coarse sugar, for sprinkling on top of pie crust
Heat the oven to 450 F.
On a lightly-floured surface, with a lightly floured rolling pin, roll the pastry into a 16- to 17-inch circle. Fold the dough in half, then half again. Place the dough into the center of a 9-inch pie dish, then gently unfold, pressing the dough into the corners of the dish; set aside.
In a large bowl, whisk together flour, sugar and salt. Fold in rhubarb, strawberries and dried strawberries, if using. Pile fruit into the pastry-lined pie dish mounding higher in the center. (This will help minimize the gap between the crust and the fruit after the pie is baked. It’s OK to gently pack down the fruit.) Dot top of fruit with butter.
Gently fold the pastry back over the fruit, pleating as needed. (It does not have to be perfect, which is the whole idea of a fold-over pie crust. If the dough begins to crack when folding over the fruit, don’t worry – just pinch the cracks together to seal, moistening with a bit of water.) There should be approximately a 3-inch “window” in the center of the pie. Brush the pastry generously with the egg white, then sprinkle with sugar.
Place pie on a foil-lined shallow baking pan to catch spillovers, then bake for 10 minutes. Lower heat to 350 F. and bake for 50 to 55 minutes more, until the filling bubbles up and the crust is golden.
Cool for 20 to 25 minutes on wire rack before serving.
