Strawberry Rhubarb Pie

Pie crust

1. Make 1 recipe of my all butter flaky pie crust. This should be enough for a double crusted pie.
2. Once the dough is made and divided into two, wrap each portion and place it in the fridge to chill for a minimum of 1 hour.
3. Roll out 1 portion of the chilled dough into a rough circle on a lightly floured surface to line the bottom of a deep pie pan. The dough should be rolled to about a 3 mm thickness.
4. When lining the pie pan, you will not need butter as the dough will have enough butter to keep the dough from sticking to the pan.
5. Be careful not to stretch the dough to fit the pan. Instead, gently lift the dough and lower it to fit inside the pie pan.
6. Trim the excess pie dough around the edge of the pan so that there is a ½ inch overhang.
7. Cover the pie pan well with plastic wrap and return it to the fridge to chill.
8. Roll out the second portion of the dough the same way, into a rough circle. This portion can be between 3 - 5 mm thick, as it will be used on the top of the pie.
9. Once rolled out, cover it with plastic wrap (you can gently fold it over in half if needed), and transfer to the fridge on a baking tray (so that it can be stored flat). Keep it chilled until needed.

Filling

1. Slice the rhubarb stalks into ½ inch thick slices. Place them in a large bowl.
2. Halve the strawberries (for medium strawberries), or quarters (for large strawberries). Small strawberries can be left whole. Place the strawberries in the same bowl as the rhubarb.
3. Add the lemon juice and sugar, and gently mix it in evenly. Cover and let the fruits macerate for about 1 hour.
4. After one hour, place a large sieve over a bowl, and place the fruits in the sieve to drain the liquid into the bowl below. Do not press down on the fruits. Just let the liquid naturally drain out and into the bowl below. Return the fruits back to the large bowl, and refrigerate until needed.
5. Pour the liquid into a saucepan and heat over medium - medium high heat until the liquid reduces to about ¾ cup. This can take between 15 - 30 minutes, depending on the stove. Make sure to stir or whisk the liquid frequently to prevent the mixture from burning, as it does contain sugar.
6. When the liquid has reduced, set it aside to cool down slightly.
7. To the bowl with the macerated strawberry and rhubarb filling, add the lemon zest, vanilla, and cornstarch. Gently fold it in to mix the cornstarch well with the fruits.
8. Next, add the reduced liquid and fold it in to the mixture as well.
9. The filling is ready to be added to the pie crust.

Assembly

1. Preheat the oven to 425°F / 218°C with a metal baking pan placed on an oven rack in the bottom third of the oven. The baking pan should preheat in the oven for at least 30 minutes to help bake the bottom crust of the pie.
2. Remove the pie dish (with the bottom crust) from the fridge. Scrape out the filling into the pie crust. The filling should fill a deep pie pan, so make sure that the filling is evenly spread. With a standard pie pan, the filling should form a mound in the middle.
3. Take the second rolled out dough from the fridge to place as the top crust for the pie. You can either use the rolled out dough to cover the entire surface of the pie, or cut it into strips to create a lattice top crust.
4. Once the top crust has been placed on top (in whole or as a lattice crust), use your fingers to press down on the edges of the pie crust where the top and bottom crusts meet, so that they stick and seal together. You can also use cold water to help the two crusts stick together.
5. Cut the excess pie dough on the top pie crust to create a ½ inch overhang (just like the bottom pie crust).
6. Roll or fold the overhang under the pie crust to create a pie crust border along the edge of the pie plate. Create a fluted edge or a crimped edge with a fork, so that the pie is properly sealed all along the edge.
7. Return the pie to the fridge to chill for about 30 minutes, until the pie crust is cold and firm.

Baking the pie

1. When the pie has rested and is chilled, and the oven is preheated, the pie is ready to be baked.
2. Before baking, brush the top of the pie crust with an egg wash (1 egg, whisked). If the entire top has been covered with the pie crust, cut some vents into the crust with a scissor or sharp knife. This is not necessary with a lattice crust.
3. OPTIONAL - Sprinkle the surface with some raw sugar.
4. Place the pie in the oven, on the preheated metal pan. Reduce the heat of the oven to 350°F / 180°C. Bake for about 60 - 70 minutes, until the crust is golden brown and the filling is nice and bubbly. If the crust is darkening too fast, cover the top of the pie loosely with foil.
5. Remove the pie from the oven and let it cool down to room temperature before cutting into the pie. The filling will be runny if you cut into it while it’s warm.
6. Serve with whipped cream, ice cream, creme fraiche, or greek yoghurt.