Try this savory Strawberry Rhubarb creation from slow food guru Nora Pouillon just the way it’s served in organic Mecca, Restaurant Nora.
- 2 cups organic, unbleached white flour
- 1 tablespoon sugar
- Pinch salt
- 2 sticks unsalted butter, cut into ¼-inch cubes
- 1½ to 2 tablespoons ice water
- 1 egg yolk mixed with 2 teaspoons milk for egg wash
Mix the flour, sugar, and salt in a medium bowl. Work the butter into the flour until it forms pea-sized pieces, or make the dough in a food processor using an on and off motion. Be careful not to overwork the dough until it becomes too uniform like a fine cornmeal—your dough will not be flaky if you do this.
Add enough water to make the dough stick together. Press it into a ball and wrap it in plastic wrap. Refrigerate for at least a half hour to relax the dough.
Roll out the dough on a cool, flat surface to about ¼-inch thickness. Put a 9-inch pie pan upside down on the surface of the dough and cut a circle 3 inches larger than the pan. Turn the pie pan over and put the dough in it, pressing and shaping the dough to fit. There will be extra dough hanging over the edge. Gather the remaining dough together and roll it out again. Cut the dough into 12 to 14 three-fourth-inch wide strips of dough. Lay the strips on a cookie sheet and put them and the pie dough in the freezer for 5 to 7 minutes or in the refrigerator for 30 minutes to firm them before continuing.
This pie crust can be used for any kind of fruit pie. Omitting the sugar and adding a pinch of salt transforms it into a savory crust for a goat cheese tart, or wild mushroom and leek tart. You can also roll out the dough and cut it with a cookie cutter into 3-inch rounds for making shortcakes with fresh berries and whipped cream.
- 6 cups rhubarb (6 medium stalks), cut into ¼-inch slices
- 1¼ cups sugar
- 2 pints strawberries, washed and hulled
- 2 tablespoons arrowroot or cornstarch
- 1 tablespoon grated orange rind or orange liqueur
Preheat the oven to 375º F. Put the rhubarb into a bowl, add the sugar, and toss to combine. Steep the rhubarb for at least 40 minutes until it releases its juices. Drain in a colander and set aside. Cut the strawberries in halves or quarters, depending upon their size, and add them to the rhubarb. Sprinkle the fruit mixture with the arrowroot and grated orange peel and toss to combine.
Remove the pie shell and strips from the freezer or refrigerator. Fill the pie shell with the strawberry-rhubarb mixture. Place 5 or 6 strips of dough over the filling. Interweave the remaining strips under and over these strips to form a lattice and trim the ends. Roll the overhanging dough up and over the rim of the pie pan to form a thick rolled border. Crimp to form an attractive edge.
Brush the pie with the egg wash. Bake for 45 minutes or until the fruit is bubbling and the crust is golden. Allow the pie to cool for about 10 minutes before slicing.
Learn more about Nora Pouillon’s organic vision and journey here.