Rhubarb Pie (with a handful of raspberries)
1 two-crust pie
Pie crust:
1/3 cup room-temperature water
4 tsp cornstarch
2 ¼ cups all-purpose flour
4 tsp granulated sugar
½ tsp kosher salt
1 tsp ground ginger
20 Tbsp unsalted butter (2 ½ sticks), cut into small pieces
¼ cup cold buttermilk
Filling:
4 cups rhubarb, cut into 1-inch pieces
1 ½ cups fresh raspberries (you could also use strawberries, cut into quarters)
1 ¼ cups granulated sugar
1/3 cup all-purpose flour
½ tsp kosher salt
The juice of half a lemon or orange
1 tsp vanilla paste
1 Tbsp unsalted butter, cut into small pieces
1) In a small microwavable bowl, whisk together the water and cornstarch. Microwave on high for a total of 40 seconds, stirring once after 20 seconds. Let cool for five minutes and then chill in the freezer for 10 minutes while you start the pie dough.
2) In a food processor, pulse together the flour, sugar, salt and dried ginger.
3) Add the butter to the processor and pulse until the butter is broken down and the mix looks like lumpy sand.
4) Add the chilled cornstarch mix and the buttermilk and pulse until mix just starts to come together.
5) Dump the mixture into a medium bowl and gather the dough together by lightly squeezing it into a ball. Divide the dough into two discs, wrap each in plastic wrap and chill at least 2 hours before use.
6) Preheat your oven to 350 degrees.
7) Roll out one of the dough discs to 1/8-inch thickness and line your pie plate with the dough and crimp the overhang. Chill the plate while you make the filling
8) For the filling, whisk together the sugar, flour and salt. Gently, stir the juice and vanilla into prepared fruit and then fold in the dry ingredients.
9) Roll the second disc of dough to 1/8-inch thickness and cut as many star shapes as possible.
10) Turn the fruit into the chilled plate and dot with the butter. Place the star shapes over the fruit slightly overlapping the edges of the stars. Brush the stars with an egg wash (one egg mixed with 2 Tbsp water) and sprinkle granulated sugar on the top of the stars.
11) Place the pie on a large parchment-covered baking sheet and bake for roughly 1 ½ hours until the stars are golden brown and the juices in the center of the pie are bubbling.
12) Let cool on a wire rack before serving.
