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Strawberry Rhubarb Pie is a time machine to summer days at Nonni's house. The joy of harvesting sun-warmed beans, the melody of her tending to the tomato plants, and the aroma of mint crushed in my fingers – it all rushes back. Poppi's wood tools, neatly organized on the pegboard, each with a story and a spot. The rock tumbler's hum, transforming trash into treasures. My grandparents' passions became mine, shaping my values. Their love for these simple joys now thrives in my son too. Recalling their memory, sharing their tales with my son, feels comforting. I miss them, but they live on in this pie. Thanks, Oak Spring Farm, your strawberries make it enchanting!

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Yields1 Serving
Prep Time1 hrCook Time40 minsTotal Time1 hr 40 mins

Ingredients

Pâte Brisée (Butter Crust)
 1 ½ cups all purpose flour
 ½ tsp salt
 1 cup unsalted butter, diced into ~3/4 inch cubes
 ½ cup ice cold water, or as needed
Strawberry Rhubarb Filling
 1 cup organic cane sugar
 ½ cup all purpose flour
 1 lb rhubarb, cut into 1/4 inch lengths
 2 pt Oak Spring Farm organic strawberries, hulled and quartered
 2 tbsp unsalted butter, cut into 1/4 inch cubes
Crust Glaze
 1 large egg yolk
 2 tbsp white sugar

Directions

Butter Crust
1

Cut the butter into cubes that are approximately 3/4 inch per side. Place them in a single layer on a plate and put them in the freezer for 10 minutes. The colder we keep the butter and crust, the flakier it will be.

2

For this step, I prefer to use a food processor, but an old fashioned pastry cutter or even a chefs knife would work in a pinch. Combine flour and salt and add the chilled butter cubes. Cut the dry ingredients into the butter until the mixture resembles coarse crumbs. The largest pieces of butter should be around the size of a pea, 1/4 inch.

3

If you are using a food processor, slowly stream the water in as you run the machine, until the mixture just starts to bind up from a crumbly texture to a dough. If you don't have a food processor, mix in 1 tablespoon cold water at a time, mixing with a spatula or your hands until the dough comes together; you may need less than 1/2 cup water. The dough should be crumbly and just barely hold together when you press it.

4

This recipe makes two pie crust, a top and bottom. The goal here is to introduce as little heat from your hands into the dough, so don't over work the dough, it's ok for it to be a bit lumpy. Separate the crumbly mixture in half, using the tips of your fingers, press the crumbly mixture together until it binds into something you can shape and then shape each pile into a disc of dough approximately 1 inch thick and 4 inches in diameter, wrap in plastic, and refrigerate for at least 30 minutes, but as much as overnight will help the dough be easier to work.

5

Place each chilled dough on a generously floured surface and roll out to an 11-inch circle, adding more flour to your rolling pin as needed. Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish. Press dough evenly into the bottom and sides of the dish. Trim any excess dough and flute the edges.

Pie Filling
6

Preheat oven to 400 degrees F (200 degrees C).

7

In a large bowl, mix flour and sugar.

8

Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

9

Pour filling into prepared pie crust. Dot top with butter cubes, and cover with top crust. Seal edges of top and bottom crust with water.

Glaze and Bake
10

Beat the egg yolk and apply to top of pie, using a pastry brush.

11

Sprinkle the top crust with sugar.

12

Cut some holes in the top crust to let steam escape. I like to make a design, but Nonni did 4 simple cuts.

13

Bake at 400°F (200°C), for 35-40 minutes, or until the filling is bubbly and the crust is a beautiful golden brown. Cool on rack (if you can!).

DifficultyBeginner

Ingredients

Pâte Brisée (Butter Crust)
 1 ½ cups all purpose flour
 ½ tsp salt
 1 cup unsalted butter, diced into ~3/4 inch cubes
 ½ cup ice cold water, or as needed
Strawberry Rhubarb Filling
 1 cup organic cane sugar
 ½ cup all purpose flour
 1 lb rhubarb, cut into 1/4 inch lengths
 2 pt Oak Spring Farm organic strawberries, hulled and quartered
 2 tbsp unsalted butter, cut into 1/4 inch cubes
Crust Glaze
 1 large egg yolk
 2 tbsp white sugar

Directions

Butter Crust
1

Cut the butter into cubes that are approximately 3/4 inch per side. Place them in a single layer on a plate and put them in the freezer for 10 minutes. The colder we keep the butter and crust, the flakier it will be.

2

For this step, I prefer to use a food processor, but an old fashioned pastry cutter or even a chefs knife would work in a pinch. Combine flour and salt and add the chilled butter cubes. Cut the dry ingredients into the butter until the mixture resembles coarse crumbs. The largest pieces of butter should be around the size of a pea, 1/4 inch.

3

If you are using a food processor, slowly stream the water in as you run the machine, until the mixture just starts to bind up from a crumbly texture to a dough. If you don't have a food processor, mix in 1 tablespoon cold water at a time, mixing with a spatula or your hands until the dough comes together; you may need less than 1/2 cup water. The dough should be crumbly and just barely hold together when you press it.

4

This recipe makes two pie crust, a top and bottom. The goal here is to introduce as little heat from your hands into the dough, so don't over work the dough, it's ok for it to be a bit lumpy. Separate the crumbly mixture in half, using the tips of your fingers, press the crumbly mixture together until it binds into something you can shape and then shape each pile into a disc of dough approximately 1 inch thick and 4 inches in diameter, wrap in plastic, and refrigerate for at least 30 minutes, but as much as overnight will help the dough be easier to work.

5

Place each chilled dough on a generously floured surface and roll out to an 11-inch circle, adding more flour to your rolling pin as needed. Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish. Press dough evenly into the bottom and sides of the dish. Trim any excess dough and flute the edges.

Pie Filling
6

Preheat oven to 400 degrees F (200 degrees C).

7

In a large bowl, mix flour and sugar.

8

Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

9

Pour filling into prepared pie crust. Dot top with butter cubes, and cover with top crust. Seal edges of top and bottom crust with water.

Glaze and Bake
10

Beat the egg yolk and apply to top of pie, using a pastry brush.

11

Sprinkle the top crust with sugar.

12

Cut some holes in the top crust to let steam escape. I like to make a design, but Nonni did 4 simple cuts.

13

Bake at 400°F (200°C), for 35-40 minutes, or until the filling is bubbly and the crust is a beautiful golden brown. Cool on rack (if you can!).

Nonni’s Strawberry Rhubarb Pie