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Creep Into Spring With This Strawberry Rhubarb Custard Pie


Yield: 2-9 inch single crusts or 1 double crust.
Food processor
2 cups all-purpose white flour (I always use unbleached)
1 cup cold butter (sometimes I use ½ butter cup ½ cup lard)
2 teaspoons granulated sugar
¼ teaspoon salt
¼ cup ice water
3 cups ½ inch pieces of rhubarb
1 cup thickly sliced strawberries
1½ cups granulated sugar
3 large eggs
½ cup heavy cream
1 teaspoon vanilla
3 tablespoons Gold Medal unbleached all-purpose flour
2 tablespoons Kerrygold butter melted
½ teaspoon Morton salt

Preheat oven to 400 degrees F.
Place flour in food processor with sugar and salt. Pulse once or twice to combine.
Cut butter into fairly small chunks and place along with lard around flour. Pulse until the mixture looks crumbly with the fat about the size of a fresh pea.
Add the cold water through the top chute, and pulse just until combined. Take the lid off, and check to see if it is moist enough. You will know if it is still very crumbly. If it is add another teaspoon or so of water. Pulse just until dough starts to come together into a ball. It should feel tender and hold together. Be careful though, too much water makes the pastry tough.
Take dough out of mixing bowl, and place on a sheet of lightly floured parchment paper. Form into ball, then cut in half and pat each piece into a thick flattened ball. Cover one ball with plastic wrap. Lightly flour rolling pin, and tap off excess flour. Begin rolling out from the center of your dough. Rotate the parchment paper by a quarter and repeat rolling the dough like this until crust is approximately 12 inches in diameter. Fit into pie plate, being careful not to stretch pastry. Trim, leaving a ½- inch overhang. Flute or press edge with tines of fork.
Single Crust:
Line crust with foil or crumpled parchment paper, and add pie weights or dried beans.
Bake at 400 degrees F for 15 minutes. Remove foil and weights, then continue baking for 10 more minutes or until golden. Let cool on rack.
Double Crust:
Add pie filling to pie pan filled with pastry. Cover with top crust on filling, trim, leaving ½ inch rim hanging over edge of pan. Seal edges with fluting. Cut five or six slits in the top of crust.
Place in oven at 400 degrees F for 20 minutes. Reduce oven temperature to 350 degrees F and bake another 50 to 60 minutes, until crust is golden and any juices bubbling through the vents. Cool pie on rack.
One hour before:
Toss the cut rhubarb with 1 cup of the sugar, then pile it into a strainer or colander set over a bowl to catch the juice. (save the juice)
Preheat oven to 425 degrees F.
Spread the macerated rhubarb and the strawberries over the pastry in a 9 inch pie pan. Mix the eggs, the remaining ½ cup sugar, the cream, vanilla, flour, butter, salt, and the collected rhubarb juices and pour the mixture over the fruit in the pastry.
Bake the pie for ten minutes, then reduce the heat to 325 degrees F.
Continue baking until the custard is set and the crust is golden brown, another 45-50 minutes.
Let the pie cool before slicing and serving.
Source : allrecipes.com