Strawberry Rhubarb Pie with a Dash of Rhubarb Elderflower Shrub
Dough:
2 1/2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 cup unsalted cold butter or 2 sticks
8 to 10 tablespoons ice-cold water
Filling:
4 cups 1-inch cut rhubarb pieces, leaves removed
2 cups halved strawberries
1 cup sugar
1/4 cup cornstarch
2 tablespoons rhubarb elderflower shrub or shrub of your choice
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
2 tablespoons unsalted butter
Finish:
1 egg yolk
1 tablespoon water
1 tablespoon sauvie shrubs botanical dusting sugar
Make the Dough:
Make a double pie crust by whisking together the flour, sugar, and salt in a large bowl. Cut the butter into 1/2-inch cubes. Using your fingers or a pastry cutter, smash the butter cubes into small flat pieces, about the size of peas. If the butter starts to stick to your hands, dip them back into the dry ingredients and coat with the flour.
Once the butter has been broken down, drizzle the water over the flour and butter, tossing the dry ingredients with a fork. Once all the water is added, continue to toss, eventually working the wet and dry ingredients together with your hands. If the dough is too dry, add an additional 1 tablespoon of water, up to 2 tablespoons, until a dough forms. Once the dough has formed, divided the dough in half. Form half of the dough into a ball, then flatten it into a 1-inch disk. Wrap tightly with plastic wrap, then repeat with the second half of the dough. Refrigerate for 1 hour or overnight. This helps the butter solidify to make a crispier, less soggy crust.
Assemble:
Once the dough has chilled, roll out one pie crust disk into a 12-inch disk. Carefully move the dough into a deep-dish pie pan, making sure not to stretch the dough as you transfer it. Trim any excess dough around the pan.
Place the rhubarb, strawberries, sugar, cornstarch, shrub, cinnamon, and vanilla in a large bowl. Mix to combine.
Pour the filling into the pie crust. Cut the butter up into 1/4-inch pieces and dot it all over the pie filling. Roll out the second crust into a 12-inch disk. You can either cut them into 1/2 strips for a lattice top or use the top whole with vents cut in the top for steam.
Place in the refrigerator and chill for 30 minutes (this is a worthwhile stem, promise).
Preheat the oven to 350°F. Once the pie has chilled, place it on a rimmed baking sheet or pizza pan. Beat the egg yolk and water together in a bowl then brush it all over the top of the pie. Sprinkle the botanical dusting sugar all over the top of the pie. Bake in the oven for 75 to 80 minutes, or until the pie filling is bubbling up through the top pie crust. Check the pie after 60 minutes. if the pie crust is browning too fast, cover it with aluminum foil to prevent burning. Let the pie cool completely before serving. This allows the filling to set completely.
Enjoy with a scoop of ice cream drizzled with shrub!