By Erin Justus Lampel, Companion Bakeshop
CRUST
Makes 2 dough chunks (each yields one top and one bottom)
7 ounces high-quality unsalted butter, cut into ½-inch cubes
3 cups unbleached organic white flour
1½ cups whole wheat flour
2/3 cup plus 2 tablespoons ice cold water
2 tablespoons apple cider vinegar
1 generous teaspoon salt
Bring together all ingredients and pulse, careful not to blend too much. Keep the water and the butter cold during this process. Once the dough comes together, flatten into a disk and wrap well. Place in fridge for at least an hour or overnight before rolling out.
FILLING
2 cups strawberries, halved and chopped in large pieces
2 cups rhubarb (with fibrous ribs and skin removed), chopped in small pieces
¾ cup sugar (less if using mostly strawberries)
3 tablespoons cornstarch
1 teaspoon cinnamon
¼ teaspoon salt
Whisk dry ingredients together well and incorporate very carefully into fruit. Don’t mash the strawberries! Strawberry-rhubarb pies should have a thin-stripped, open-lattice or cut-out dough design on top to allow for evaporation of extra juices.
Bake at 380° F, rotating to be sure each side is equally browning. Baking should take about 40 minutes or until juices bubble through the lattice and the crust is brown. Let cool.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
