Strawberry Rhubarb Pie 

As we move into the summer months, my culinary inspirations become increasingly influenced by what is ready to be picked in the garden. Compared to years past, the strawberry plant that runs along the east side of our house has been extra bountiful lately. With a big bowl of perfectly ripe strawberries on hand, I set out to make a special dessert this week, researching recipes for cakes, soufflés, trifles, and crisps. Then, inspiration hit me when I remembered the robust rhubarb we have growing on the other side of the house. Of course, strawberry rhubarb pie! It is always worth remembering that some flavor combinations are classic for a reason. Here a perfectly flakey crust surrounds the sweet and tart fruit filling. For an unexpected twist, I've added fresh mint (also from my garden) which, along with the lemon, pairs beautifully with the strawberries and rhubarb.

Ingredients: 

For the crust: 

½ cup ice water 

2 cups all-purpose flour 

½ teaspoon salt 

12 tablespoons cold unsalted butter, cut into ¼-inch cubes 

For the filling: 

1 pound rhubarb, trimmed and cut into 1-inch pieces (about 3 cups) 

1 pound strawberries, trimmed, cut in half lengthwise (about 3 cups) 

1 ½ cups sugar 

¼ cup cornstarch 

Pinch of salt 

1 teaspoon vanilla 

Juice and grated zest from one small lemon 

1 tablespoon fresh mint, minced 

2 tablespoons butter, cut into pieces 

For assembly:

1 egg 

1 tablespoon water 

2 tablespoons coarse (demerara) sugar 

Directions: 

Prepare the crust. Mix flour and salt together in a large mixing bowl. Add butter and cut into flour using a pastry cutter, or your fingertips, until incorporated into the texture of gravel, leaving large irregular pieces of butter. Working quickly, mix in three-quarters of the ice water with a fork until clumps of dough begin to form. Add more water if needed. Combine until dough just begins to form. Do not overwork. Gather two-thirds of the dough, and form it into a ball. Wrap in plastic and compress into a smooth disk. Repeat with the remaining third. Place dough disks in the refrigerator and let rest for at least one hour.

In a large bowl, mix rhubarb, strawberries, sugar, cornstarch, and salt. Add vanilla, lemon juice, zest, and mint. Stir gently and set aside.

Preheat oven to 425.

Roll out a larger disk of dough on a lightly floured surface, and line a 9-inch pie pan. Fill with fruit filling and dot the top with small pieces of butter. Roll out a smaller disk of dough into a round and top pie. Crimp edges together. Make an egg wash by whisking egg and water until fully mixed. Lightly brush top crust with egg wash and sprinkle with demerara sugar. Cut 5 slits radiating around top crust for steam vents.

Place pie on a foil-lined baking sheet and set in the oven. Bake for 20 minutes. Lower the temperature of the oven to 375 and bake until pastry is evenly golden brown, and filling is bubbling in the center, about 45 minutes to 1 hour longer. If crust starts getting too dark, loosely cover with foil during the last 20 minutes of baking. Cool on a wire rack for at least one hour if serving warm, or for several hours, to allow the filling to set.

Notes:

Of course, if you don't have strawberries in your garden, you can buy them. They are wonderful this time of year. Look for organic and local, if you can. As for the rhubarb and mint, both are available at many grocery stores and farmers markets. Or ask around, chances are you have some neighbors with more than they can use.

This crust is perfect for any fresh seasonal fruit filling, such as cherries, peaches, and apples. If you are patient, try making a lattice top.

Serve with a scoop of vanilla ice cream or a dollop of fresh whipped cream. Enjoy!