Strawberry Rhubarb Pie

California farmers use efficient irrigation practices that help stretch water supplies, especially during a drought. World-class conservation means you can be proud of local farm products when you “Keep the State on Your Plate!”

Ingredients:

For the Filling:

• 3 cups chopped California Giant strawberries
• 2½ cups sliced rhubarb (cut into ½ inch pieces)
• ⅔ cup granulated sugar (up to 1 cup, depending on desired sweetness)
• ¼ cup tapioca flour (or 3 tablespoons cornstarch)
• ¼ teaspoon fine sea salt
• 2 teaspoons orange juice
• ¼ teaspoon ground cinnamon
• ½ teaspoon vanilla extract

For the Pie Crusts:

• 2½ cups unbleached all-purpose flour
• ¾ teaspoon fine sea salt
• 16 tablespoons very cold unsalted butter (chilled and cubed)
• 8–10 tablespoons ice water
• 1 tablespoon apple cider vinegar

For the Egg Wash:

• 1 large egg, beaten with 1 tablespoon milk (for crust)

Directions:

Prepare Pie Crusts

1. In large bowl or food processor combine flour and salt. Cut in the cold butter and shortening into flour mixture using S-blade of food processor, or dough blender if mixing by hand; combine until small pieces of butter remain.
2. Slowly stir in 5 tablespoons of ice water. Add apple cider vinegar and continue adding ice water until dough comes together.
3. Shape dough into round disc, then cut in half and reshape into disc; wrap the discs tightly in plastic wrap or parchment paper and place in fridge for 2 hours before rolling out. You must chill the dough for 2 hours to prevent crust from falling.

Prepare the Filling

1. In a large bowl add all of the filing ingredients, stirring gently to combine.

Prepare Pie

1. Sprinkle flour on flat surface and place one disc down and sprinkle top of disc as well. (Leave other disc in fridge for now.)
2. Gently roll out pie dough, doing quarter turns after each roll (sprinkling more flour as necessary) until you have a 12″ circle.
3. Fold the pie dough in half, then again creating a triangle to move the dough to the pie dish.
4. Unfold the dough and press into pie plate and up sides.
5. Add filling to pie plate, evenly distributing on top of dough.

Prepare Lattice Crust

1. Roll out second disc on floured surface, using quarter turn method until you get a 12″ circle.
2. Using pizza cutter, slice dough into 1/2″ pieces and start placing on top of pie dish, creating lattice design.
3. Crimp edges together with fork.
4. Refrigerate pie while oven preheats to 400ºF.

Bake Pie

1. Place pie dish on large baking sheet and bake in preheated oven for 20 minutes. Turn down the oven temperature to 350ºF and continue baking pie for another 35-40 minutes, or until crust is golden brown and filling is bubbling. (Place pie shield on edge of crust as needed to prevent crust edges from burning).

Rest!

1. Allow pie to rest at room temperature for 3-4 hours before slicing. This rest time allows the filling to thicken up before serving.
2. Cover pie and store leftovers in fridge up to 4 days.