When spring arrives, many farmers’ markets and grocers have an abundance of rhubarb, whose gorgeous pink-and-green stalks are a symbol of the season. Rhubarb is very tart, so it’s often paired with a sweet fruit and a little sugar to balance its flavor. To lend this double-crust pie additional charm, you can use a small cookie cutter to cut shapes into the top crust before placing it on top of the pie, or keep it simple by cutting a couple of slits into the top crust with a knife.
For the dough:
- 2 2/3 cups (14 oz./440 g) all-purpose flour
- 1/2 tsp. salt
- 16 Tbs. (8 oz./250 g) cold unsalted butter, cut into cubes
- 1/2 cup (4 fl. oz./125 ml) ice water, plus more as needed
1 cup (8 oz./250 g) sugar, plus more for sprinkling
- 3 Tbs. cornstarch
- 1/4 tsp. salt
- 1 1/4 lb. (625 g) rhubarb stalks, cut into 1/2-inch (12-mm) slices
- 1 container (6 oz./185 g) fresh raspberries
- 2 Tbs. unsalted butter, cut into small pieces
- 1 large egg beaten with 1 Tbs. heavy cream
If making the dough by hand, in a large bowl, combine the flour and salt and stir with a fork to mix evenly. Scatter the butter cubes over the flour mixture and toss with a fork to coat evenly. Using a pastry blender or 2 knives, cut in the butter until the butter pieces are the size of peas. Drizzle the ice water over the flour-butter mixture and toss with a fork until the dough is evenly moist. If the dough seems too crumbly, add more ice water, 1 Tbs. at a time, and toss to mix. When the dough is ready, it should come together in a rough mass. Do not overmix or the crust will be tough.
If making the dough using a food processor, combine the flour and salt in a food processor. Pulse 2 or 3 times to mix the ingredients evenly. Add the butter and pulse 8 to 10 times, until the butter pieces are the size of peas. Add the ice water and pulse 10 to 12 times. Stop the machine and squeeze a piece of dough. If it crumbles, add more ice water, 1 Tbs. at a time, and pulse just until the dough holds together when pinched. When the dough is ready, it should come together in a rough mass in the food processor bowl but not form a ball. Do not overmix or the crust will be tough.
Transfer the dough to a work surface and divide evenly into 2 balls. Shape each ball into a 6-inch (15-cm) disk. Wrap each disk well in plastic wrap and refrigerate for at least 1 hour or up to 1 day.
Preheat an oven to 425°F (220°C).
On a lightly floured surface, roll out 1 dough disk into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Transfer to a 9-inch (23-cm) pie dish and fit the dough into the pan. Roll out the other dough disk for the top crust into the same-sized round.
In a large bowl, stir together the sugar, cornstarch and salt. Add the rhubarb and raspberries and stir to mix well. Pour the filling into the crust and spread evenly. Dot with the butter. Place the top crust over the filling and trim the edges, leaving a 3/4-inch (2-cm) overhang. Fold the overhang under itself and crimp decoratively. Cut a few steam vents in the top crust. Gently brush the crust with the egg mixture, then sprinkle with sugar.
Bake for 20 minutes. Reduce the oven temperature to 350°F (180°C) and continue to bake until the juices are bubbling and the crust is browned, 30 to 40 minutes more, covering the edges with aluminum foil if the crust browns too quickly. Let cool on a wire rack for about 2 hours before serving. Serves 8.
Adapted from Williams-Sonoma Luscious Fruit Desserts (Weldon Owen, 2015)