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1-1/2 cups unbleached flour

2 tablespoons sugar

1/4 teaspoon salt

4 ounces (1 stick butter)

3-4 tablespoons iced water


2 pints fresh strawberries

1 pound fresh rhubarb, trimmed and cut in 1" lengths

3/4 cup sugar

1 tablespoon lemon juice

2 tablespoons cornstarch dissolved in 2 tablespoons water




Prepare dough according to Pate Brisee technique, chill and roll out into a 9" pie pan.  Prebake and cool.



Rinse, drain and hull the strawberries.  Halve or quarter larger berries so that they all are about the same size.  Place the berries in a large bowl and set aside.


Mix the rhubarb with the sugar in a heavy, nonreactive pan and let stand until juices accumulate, 15-25 minutes.  Whisk the lemon juice into the cornstarch and water solution.


Heat the rhubarb and when the liquid in the pan begins to boil, cover, and turn the heat to low.  Cook slowly for 5 minutes.  Uncover and shake the pan, continue cooking if the rhubarb pieces are not yet tender.  Stir 2 tablespoons of hot rhubarb liquid into the cornstarch slurry, then scrape this mix into the pot with the rhubarb.  Stir constantly as the mixture regains the boil and continue stirring the simmering sauce for 2 minutes.


Off the heat, fold the strawberries into the hot sauce.  Spoon the filling into the pie shell and chill until firm.


Yield: 8 servings