Idaho Strawberry Rhubarb Pie
Local strawberries and rhubarb are the star of this dessert. Don't forget to top it with ice cream from your favorite Idaho dairy.
- 3 1/2 cups 1/2-inch-thick slices trimmed Idaho rhubarb (1 1/2 pounds untrimmed) [Found at Farmers Markets]
- 1 16-ounce container Idaho strawberries, hulled, halved (about 3 1/2 cups) [The Berry Ranch]
- 1/2 cup (packed) White Satin golden brown sugar
- 1/2 cup White Satin sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large Idaho egg yolk beaten to blend with 1 teaspoon water (for glaze)
Idaho Pie Crust:
- 2 ½ Cups Pendleton Flour, plus extra for rolling
- 1 cup unsalted Idaho butter, very cold, cut into ½ in cubes
- 1tsp salt
- 1 tsp White Satin sugar
- 6 to 8 TBSP ice water
- Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend. Let sit while you make the pie crust.
Idaho Pie Crust:
- Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch the dough and it hold together, it’s ready. If the dough doesn’t add a little more water and pulse again. Be careful not to add too much water or the crust will be tough.
- Remove dough and gently shape dough into two disks. Wrap the disks in plastic wrap and refrigerate at least 1 hour.
- Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.
- Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
- Brush glaze over crust. Transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.