Today, we’re making pie! I hear you – pie-making has an intimidating reputation, but we’ll get through this together. Grab your rolling pins (or water bottles, wine bottles) folks – it’s pie time!
Ingredients
For the crust…
- 1¼ cups flour
- 1 tablespoon white sugar
- ½ teaspoon salt
- ½ cup (1 stick) butter
- ¼ cup soymilk
For the filling…
- 3 cups rhubarb (about 2 stalks)
- 1 pound strawberries
- ⅓ cup brown sugar
- ⅓ cup white sugar
- ¼ cup cornstarch
- pinch of salt
- juice of one lemon
For the topping…
- ¾ cup flour
- ¾ cup oats
- ⅔ cup white sugar
- ¼ teaspoon salt
- 6 tablespoons (¾ stick) butter
To make the crust:
In a medium bowl, combine flour, sugar and salt. Chop the butter into cubes and work into the flour mixture with your hands. Once the mixture is flakey, add the soymilk. Use a fork to stir the dough together. When the dough appears shaggy, shape it into a disk and wrap. Refrigerate for 1 hour.
1 hour later… On a floured surface, roll out the dough until it is ⅛” thick. Transfer to pie pan. Using your fingers, press the edges into desired form. Refrigerate for another 30 minutes.
While the crust is chilling…
Make the topping:
In a medium bowl, stir together flour, oats, sugar and salt. Chop the butter into cubes and work into dough with your hands. Reserve 1 handful of topping for the filling!
To make the filling:
In another medium bowl, combine strawberries (tops removed and quartered) and rhubarb (sliced into ½” pieces). Add the sugars, lemon juice, cornstarch, and salt. Toss a generous handful of topping into the bowl and combine.
Putting it all together:
Preheat oven to 400°F.
Line a baking sheet with parchment paper. Pour fruit mixture into the crust and spread out. Spread the rest of the topping all over the fruit. Bake pie for 20 minutes at 400°F, then reduce heat to 350°F and bake for another 35 minutes, or until the juices start to bubble and crust begins to brown. Serve warm with vanilla BEAN ice cream!
Recipe adapted from Joy the Baker, a queen!
