summary

What could be better and more comforting than a homemade pie? Not only is a freshly made pie delicious, it makes your whole house smell divine! This pie dough recipe makes a double batch, so if you have a small food processor or are doing it by hand, it may be easier to divide in half and do it twice. Once you have all the pie dough ingredients measured out, it comes together quickly.

ingredients

Double Pie Crust Ingredients
2½ cups all-purpose flour
1 teaspoon kosher salt
2 teaspoons sugar
16 tablespoons very cold, unsalted butter
6 tablespoons ice-cold water
1 tablespoon milk
Pie Filling Ingredients
3 cups hulled and halved strawberries
1 pound rhubarb, cut into 1-inch pieces
¾ cup sugar
3 tablespoons “minute” tapioca

directions

To make the pie crust, place the flour, salt and sugar in the base of a food processor fitted with a metal blade. Pulse several times to mix together. Cut the butter into small pieces and add to the food processor, pulsing until you have very small pieces of butter. With the motor running, add the water. Don’t worry if the dough doesn’t come together at this point. Transfer the dough to a flour-dusted work surface and knead a few times to pull the dough together. Divide dough in two, making one half (to be used for the bottom) slightly bigger than the other. Form each portion into a disc. Cover each disc in plastic wrap or parchment paper and chill in the refrigerator for at least an hour.
Preheat the oven to 425°F.
In a mixing bowl, stir together the strawberries, rhubarb, sugar and tapioca. Let sit at room temperature for 20 minutes, stirring a couple of times.
Roll out the larger of the dough discs to a 12-inch circle and line a 9-inch pie pan with it. Then spoon in the strawberry and rhubarb mixture. Roll out the second disc of pie dough to an 11-inch circle and top the pie. Using your hands, crimp the edges all around, trimming as needed to enclose the pie. Using the tip of a paring knife, cut three slits in the top of the pie to create vents. Brush the top of the crust with the milk and transfer to the oven.
Bake for 20 minutes and then lower the oven temperature to 350°F. Continue to bake until the crust is golden brown and the fruit is bubbly, about 35 more minutes.
Let the pie cool completely before serving.

notes

When making pie dough, the butter and ice water must be very cold. This is key to a flaky crust.

Make sure to use flour on the board when rolling out the dough to prevent sticking and tearing.

If the top is getting too dark during cooking, cover it loosely with aluminum foil.

You must add a vent on double crust pies to allow steam to escape. This is especially important for fruit pies because they have a high moisture content.

This pie can be made a day in advance.