Recipe: Strawberry-Rhubarb Pie by Chef Jo Notkin

INGREDIENTS

Dough

2 3⁄4 cups flour (Five Roses all-purpose)
1 tbsp granulated sugar
1 tsp salt
1⁄2 pound chilled Crisco cut into small cubes
1⁄2 stick of chilled, unsalted butter cut into small cubes 1⁄2 cup of ice water (ice removed)

Custard

3 eggs
1 1⁄2 cups granulated sugar

Filling

1 1⁄4 ( 5 cups) Bright red Rhubarb, cut to 1-inch pieces
1⁄2 pound (2 1⁄4 cups) Strawberries, cut to quarter size pieces 4 tbsp cornstarch

PREPARATION STEPS

1. Preheat oven to 400F.
2. To make the dough:
   • Combine dry ingredients with a whisk to aerate. Add butter and Crisco and blend using a pastry blender or two knives in a crisscrossing motion until it resembles pea-sized crumbs. Sprinkle over iced water and continue blending until dough begins to come together. DO NOT over blend. Never touch the dough with your hands which warms it up. Divide dough onto 2 pieces of wax paper or plastic wrap and gather dough by using the ends of the wrap and your knuckles (touching it as little as possible) forming it into a ball, wrap well and form into a flattened disk. Refrigerate for 1-2 hours.
3. To make the filling:
   • When your dough is chilled through, place rhubarb and strawberries in a bowl and add 4 tablespoons of cornstarch, toss to combine until all fruit is coated.
4. To make the custard:
   • Whisk together eggs and sugar until very well combined. Do this just before adding to the pie.
5. To assemble:
   • Roll out chilled dough between two pieces of waxed paper that have been lightly floured to form a circle about 12 inches in diameter (should be one inch wider than the top of the pie plate) and about 1/16 inch thick. Gently remove top paper and gently turn dough into the pie plate. Gently remove the bottom paper.
     Fill the pie with the fruit and pour in the custard. Use the second chilled disk of dough and roll out the same as for the bottom crust. Remove the top paper and cut strips about 1 inch wide (if making lattice), or cut holes with 1⁄2 inch punch. Assemble lattice in an over-under method on the pie or turn cut out crust over the pie and carefully remove the paper. Leave a one-inch overhang but cut of any excess beyond that. Pinch the dough up around the pie and then, using your thumb and first finger on the left hand, index finger on right, pinch dough to form outer edge and seal the pie so that the custard does not run out. Place the pie in the oven on the middle rack for 10 minutes and then turn the temperature down to 375 for 45-50 minutes. The custard inside should be thickened but slightly wobbly. Cool pie and then chill overnight for best taste. No need to refrigerate.

This recipe was provided by Chef Jo Notkin, Founder & Chef of Zoe Ford Catering in Montréal, QC and Top Chef Canada Season 8 Competitor, as part of my Instagram LIVE show Takin’ a Bite – Meet the…

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