Strawberry Rhubarb Pie
by Lucia Watson, Chef , Lucia’s Restaurant, Minneapolis, Minn.
- Pie Crust
- Makes 2 (10-inch) single crusts or 1 (10-inch) double crust
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, cold
- ¼ to ½ cup cold water
Mix together flour, salt, and sugar. Cut butter into ½ inch pieces and add to flour. Using a pastry blender, mix until a coarse meal forms. Add the cold water 1 tablespoon at a time and mix until dough forms a ball. Divide the dough in half and wrap each disk with plastic wrap. Let the dough rest in the refrigerator at least one hour, preferably overnight.
Roll out the dough on a lightly floured surface to fit into a 9½-inch pie plate. Crimp edges and refrigerate 20 minutes. Line the pie crust with foil and pie weights (or dried beans) and bake at 375°F until crust is set, about 15 minutes. Remove pie weights and foil and bake until light brown, about 5 more minutes.
- ¾ pound rhubarb, cut into ½-inch pieces (3½ to 4 cups)
- 2 pints strawberries, hulled and halved (about 4 cups)
- 1 cup sugar
- ¼ cup cornstarch
- ½ teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2/3 cup oats
- ½ cup flour
- ½ cup brown sugar
- ¼ teaspoon cinnamon
- 6 tablespoons cold unsalted butter cut into 1-inch pieces
Combine rhubarb, strawberries, sugar, cornstarch, cinnamon, and nutmeg in heavy saucepan. Let stand 20 to 30 minutes. Place over heat and bring to a boil, stirring frequently. Reduce heat and simmer until juices are thickened, about 3 to 5 minutes. Pour filling into crust.
Combine oats, flour, sugar, and cinnamon. Add butter and mix until crumbly. Cover top of pie with the oat mixture. Bake at 375°F for 30 to 35 minutes, until bubbly. Serve with Grand Marnier Whipped Cream (recipe follows).
- Grand Marnier Whipped Cream
- 3 cups heavy cream
- ½ cup sugar
- ½ teaspoon vanilla extract
- 1 tablespoon Grand Marnier
Beat the cream and sugar together until the mixture starts to thicken. Add the vanilla and Grand Marnier and beat until the cream forms soft peaks.