RECIPE
There were a lot of great findings that happened during COVID. People realizing, they didn’t want to commute or be held up in corporate offices all day, women not wanting to wear heels as often or even bras. Then there were the findings of ingredients. Lack has a way of leading us into new territory and expanding and that how this pie recipe was born in northern California, during the spring of stay-at-home COVID orders, rhubarb season and the infamous flour shortage which led to the discovery of Granite Mills Farms Sprouted Whole Wheat Pastry Flour. It’s a low gluten organic soft white wheat flour that uses 100% certified organic wholegrain. Ground in small batches on a traditional stone mill by a family farm in Montana. This beautiful light and fluffy flour, yields one of the most delicious and flaky pie crusts.
Rather than just using chunks of raw rhubarb, this pie incorporates macerated and spiced rhubarb, using a shrub making method, which adds layers or elegant and tasty complexities that gives this pie an extra special feeling. The maceration method also tames the excessive tartness in rhubarb and therefore reduces the need for excessive sugar, which has come to be so common with rhubarb recipes.
This pie tastes like the sweet and earthy aspect of spring.
For the macerated rhubarb:
1 ½ cup chopped small rhubarb
½ cup sugar
¼ teaspoon ground cardamom
1 vanilla bean, pod and seeds (scraped)
A few jasmine petals (optional)
A few lavender petals (optional)
For the pie crust:
2 ½ cups pastry flour (Granite Mills Sprouted Wheat Pastry Flour)
1 teaspoon salt
2 teaspoons sugar
2 fresh strawberries, chopped
A few spoonsful of lavender petals
2 teaspoons lemon zest
2 sticks (1 cup) salted butter, cold and cut into small cubes
¼ – ½ cup ice water mixed with 1 tablespoon white balsamic vinegar or vodka
For the finishing touches of the pie:
3 cups halved strawberries
1 egg, beaten
1 tablespoon cream or half and half
Sugar
Combine all of the ingredients in a mason jar and shake. Continue to shake for a few hours before making the pie.
For the crust:
Add the flour, salt, and sugar to the bowl of the food processor, and process until mixed. Add the strawberries, lavender, lemon zest, and butter cubes, and pulse until the butter and flour mixture turns into a coarse, pebble-like consistency. Add ¼ cup of the ice water through the top of the processor while you continue to pulse. You want the dough to “just” come together, so you might need to add 1-3 more tablespoons of the ice water to make this happen.
Once the dough comes together, dump it out of the processor onto a lightly floured work surface, and push it together into a ball. It should not be crumbly nor too moist. You can add a little flour or water to your hands to adjust. Once it comes into a ball, divide the dough into two flat discs, one a bit larger than the other. Shape both cut sides into flat discs, making sure not to handle the dough too much once it comes out of the processor. Place the dough discs in a plastic bag. I use compostable ones, and they work great. Refrigerate until use. Take out of refrigerator ten minutes before use.
Shape the dough:
Grease a 9-inch pie dish with butter.
Roll out 1 dough disc on a lightly floured surface into a 12-inch circle. Transfer the pre-greased pie dish. All around the circle, fold the edges under and form a high-standing rim. Crimp the folded rim, by making small folds or indents. This will be the visible edge of your pie. Chill the dough in the refrigerator while you finish the rest of the pie. Poke holes in the bottom with a fork so that a little air can get through the dough.
For the finishing touches of the pie:
Pre-heat oven to 400° F. Combine the strawberries with the macerated rhubarb mixture (remove the vanilla bean pod), and gently mix together making sure that all the strawberries are coated with the syrupy mixture.
Roll out the second dough disc into a 10-inch round.
Remove the pie crust from the refrigerator and place the strawberry rhubarb mixture inside. Place the top dough over the strawberries. To seal the edges, trim any long pieces hanging over the edge of the pie, and gently tuck them into the edge. Cut out a few holes in the top so the filling doesn’t bubble over and burst out the sides. Mix the egg and cream together and brush the top of the pie. Sprinkle a little sugar over the top. Place in the refrigerator to chill for about 20-30 minutes before baking.
Bake pie 45-60 minutes or until it’s golden brown and the juices are bubbling up through the holes on top. Cool completely before serving.
The rhubarb maceration requires a few hours in the refrigerator before making the pie.
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