Rhubarb Strawberry Pie
Ingredients
Ingredients for Pie Filling
- 4 cups diced strawberries, just a little over a pound
- 2.5 cups diced rhubarb, about one bunch
- 1/2 cup water
- 1 tsp xanthan gum
- 1/4 cup pyure sweetener
Ingredients for the Crust
- 2 sticks salted butter, room temperature
- 1 tbsp pyure sweetener
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 cup sourdough starter
- 4 tbsp water
- 2 cups whole white wheat flour
- 1 cup white unbleached flour
Instructions
Instructions for the Pie Filling
- Dice strawberries and rhubarb, keep them in separate bowl until you are ready to use them.
- In a small sauce pan combine water, xanthan gum and pyure whisking non stop until it comes to a gentle boil and turns thick (it will look slimy). DO NOT mix it with the fruit until both, the top and bottom crust is rolled out.
Instructions for the Crust
- In a small bowl or measuring cup combine sourdough starter and water. Mix until well combined.
- In a bowl of a stand mixer combine all wet ingredients. including the starter, using the whisk attachment run the mixer until the ingredients come together.
- Add the flour and baking powder, mix again. The dough should come together nicely.
- Turn the dough onto the counter and knead just until it comes together, form a ball. If there are a lot of scraps add another table spoon of water. Transfer pie dough to a covered bowl, allow dough to ferment for 7 hours at room temperature.
- Divide the dough in two. Wrap one half in plastic wrap and set aside. Roll the other half wide enough to cover your pan. Gently pick up the rolled out dough and place over the pan. Using your fingers gently press the dough down, use a shark knife to trim the access dough.
- Roll the second half out, from here you can decide how you want to finish off the pie. I used a small flower cookie cutter and made flowers. You can keep it simple. Make sure this is done before you mix the fruit with the thickened mixture.
- Mix the thickened mixture with fruit and fill the pie pan.
- Top the filling with the second half of the dough, if you are going with a plain top crust make sure you make 4-6 slits, this allows steam to escape.
- Brush the top crust with a egg wash (lightly beaten egg), this is optional but it gives it a nice golden color and shine when finished.
- Place the pie on a large baking sheet and bake at 350 for about an hour or until juices start running out and rhubarb is tender, check with a knife. At the 30 minute mark cover the top of the pie with a large piece of foil to prevent it from getting too dark.