Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

(Adapted from Cook's Illustrated New Best Recipe Cookbook)

Ingredients
2 teaspoons vegetable oil
1.5 lbs rhubarb, ends trimmed, peeled if tough, and cut into 3/4" slices
1 cup plus 1 T sugar
1 recipe pie crust for a double crust pie
(2.5 c flour, 1 tsp each sugar and salt, 1/2 cup each shortening and butter, ice water)
1 lb strawberries, hulled and quartered
3 T arrowroot powder (you'll like this, go ahead and buy some)
Pinch salt
1/2 tsp vanilla (optional)
2 teaspoons grated zest of 1 orange
1 egg white, lightly beaten

Tools
Food processor is handy for crust
Parchment paper handy for rolling
Knife and cutting board
Skillet or saute pan

Method
1. Preheat oven to 475. Adjust a rack to the lowest level and place a rimmed baking sheet on it.
2. Saute rhubarb briefly in oil to remove moisture, toss with 1/4 c sugar, refrigerate to chill.
3. Make and roll out bottom crust, place in pie pan
4. Mix together 3/4 c sugar, arrowroot and salt. Add to hulled, quartered strawberries. Drain rhubarb and mix with strawberries. Pour all into pan and flatten lightly.
5. Roll out top crust, place on top (*To use a pie bird, cut and x in the center of the crust when folded. Insert bird in filling and place crust on top.), trimming ends and rolling top crust edges under bottom crust edges. Press to seal, flute or crimp with fork.
6. Make plenty of vents in top of pie or use a pie bird. (This is a juicy pie.)
7. Brush top crust with beaten egg white, sprinkle with 1 T sugar.
8. Place pie on baking sheet, reduce temperature to 425.
9. Bake for 25 minutes, rotate pie and reduce temperature to 325.
10. Bake 30-35 minutes more, remove and cool at room temperature 3-4 hours.

Yes, you can eat this pie hot right out of the oven, but allowing it to cool completely will gel the filling so that it stays with the piece it belongs in, so I say wait.

Do refer to the real cookbook for detailed instructions and explanation of their methods.

Damn, I make a nice crust.