Name: Red Berry Rhubarb Pie
Prep time: 45 min
Total time: 7 h 25 min
Yield: 8
Ingredients: 3 c. all-purpose flour; 3 sticks salted butter, cold and cut into large chunks; 1 tbsp. sugar; 6 tbsp. cold water; 2 c. raspberries; 2 c. strawberries (small, left whole); 2 c. rhubarb, cut into pieces; 1 Granny Smith apple, peeled and grated on a large-hole grater; 1 c. granulated sugar; Juice of 1/2 lemon; 1/2 tsp. kosher salt; 4 tbsp. potato starch; 2 tsp. vanilla paste (or extract); Egg wash (1 egg beaten with 1 tsp. water); 2/3 c. whole oats; 1/2 c. all-purpose flour; 1/2 c. brown sugar; 1/2 tsp. kosher salt; 3/4 whole almonds, coarsely chopped; 6 tbsp. unsalted butter, melted

Directions

1. Step 1Make the Pie Crust: Spread flour onto a pastry board or clean countertop, then lay butter pieces on top. Flip each butter chunk once so the top sides are coated with flour. (If your hands are warm, rinse under cold water and dry well).
2. Step 2Press butter into flour with the heel of your hand. Scrape up flour and butter with pastry scraper and flip it over the pile. Keep pressing and scraping until butter becomes thin flakes pressed into the flour. Keep working until you see more butter flakes than loose flour. If butter flakes are big, break up until you have a combination of big flakes and crumbs.
3. Step 3Make a well in the middle of the pile and pour 1/4 cup water into it. Working quickly, use your fingertips to gently blend and distribute water evenly into dough. Scrape up dough and fold it over itself again. Do this under you have a somewhat cohesive lump of dough. Gather it into a ball and wrap tightly with plastic. Let rest in the fridge until cold, about 30 minutes .
4. Step 4Unwrap dough and flour pastry board or counter liberally; place dough on board and flour the top of the dough. With a rolling pin, roll dough into an elongated rectangle. Brush off excess flour from top, then pick up one end of the rectangle and fold it two-thirds of the way in. Brush flour off the newly folded section, then pick up other end and fold it over that section (it should be folded neatly into thirds).
5. Step 5Sprinkle more flour over everything. Turn the folded dough 90° so that the seams are on the sides; roll the dough out again into a rectangle and repeat brushing and folding process again. Repeat once or twice more, then roll the dough out one last time into a smaller rectangle (sized so that when you cut it in half you get two square-shaped dough portions). Reshape each into a rough circle by pushing the corners in. Wrap each in plastic and refrigerate at least 30 minutes before rolling into rounds for the pie. Tightly wrapped, dough will keep in the fridge for a few days.
6. Step 6Roll one round into a circle that's 2" to 3" larger than your 9" pie plate. Line the pie plate and bake crust at 425° until crust is set but not yet browned, about 20 minutes. Lower oven temperature to 375°.
7. Step 7Make the Pie Filling: In a medium saucepan, cook half the raspberries, strawberries, and rhubarb pieces over medium heat, stirring regularly, until the mixture has broken down and reduced, 10 to 12 minutes. Set aside and let cool.
8. Step 8In a large bowl, combine the cooked berries and rhubarb with the uncooked berries and rhubarb, and add apple, sugar, lemon juice, salt, potato starch and vanilla. Mix gently to combine and set aside.
9. Step 9Make the Crumb Topping: Pulse oats and flour in a food processor until oats have turned into flour and the mixture is thoroughly combined. Transfer to a small bowl, then add brown sugar, salt, almonds and butter. Mix until combined.
10. Step 10Transfer pie filling into the pie shell. Press crumb topping on top of the pie and brush outer edges of the pie crust with egg wash.
11. Step 11Bake pie on a foil-lined baking sheet for 65 to 70 minutes. Let pie cool at room temperature, 4 hours or up to overnight.

Red Berry Rhubarb Pie

Ingredients

For the Crust (makes 2)

For the Filling

For the Crumb Topping

Directions

Recipe Headquarters