Strawberry rhubarb pie
Pie Crust Recipe (Single-Crust):
1 1/4 cups all-purpose four
1/2 teaspoon salt
1 tablespoon sugar
Put all of the above ingredients in a food processor and pulse a few times to blend.
6 tablespoons cold unsalted butter cut into 1/4 inch bits
1/4 cup coconut oil (solid form, if liquid put in fridge to harden)
Put the butter and coconut oil in the food processor and pulse for 10 seconds a few times until you have a uniform consistency.
Empty the contents of the food processor into a bowl and sprinkle 2 tablespoons of cold water and 2 tablespoons of chilled vodka over the mixture. Work the mixture with a spatula type utensil until combined and then gather the mixture together into a ball. Wrap the dough in plastic and refrigerate at least 1 hour.
1 1/2 pounds strawberries quartered
1 1/2 pounds rhubarb sliced
1 cup sugar
1/4 cup tapioca starch
pinch of salt
Combine all of the above ingredients in a bowl.
Preheat the oven to 375 degrees.
Roll out the pie crust and line the pie plate, brush the overhang with water and spoon in the filling. Roll out a second pie crust and put over the filling, press the edges together. Brush the top of the crust with water and sprinkle with sugar, cut a few slits for steam to escape.
Bake the pie until the crust is golden brown, about 1 hour.
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