Cast Iron Strawberry Rhubarb Pie

INGREDIENTS:

For the crust:  

• 12 ounces (about 2 3/4 cups) Bob’s Red Mill Unbleached White All-Purpose Flour
• 2 tablespoons granulated sugar 
• 1 teaspoon kosher salt 
• 8 ounces (16 tablespoons) Truly Grass Fed Natural Creamy Unsalted Butter, cold, cut into 1/2 inch cubes 
• 4 to 6 ounces (1/2 cup to 2/3 cup) ice water 
• 2 teaspoons apple cider vinegar 

For the filling:  

• 4 cups sliced rhubarb (1/2” slices), fresh preferred
• 3 cups strawberries, hulled and quartered, fresh preferred  
• 1 cup granulated sugar 
• 1/4 cup honey 
• 3 to 4 sprigs fresh thyme, destemmed, roughly chopped  
• 1 1/2 tablespoons fresh lemon juice  
• 2 teaspoons fresh lemon zest  
• 1/2 teaspoon kosher salt, plus more to taste  
• 7 tablespoons Bob’s Red Mill Unbleached White All-Purpose Flour 

For topping the pie:  

• 1 egg plus 2 teaspoons water, beaten, for egg wash 
• 2 tablespoons demerara sugar 
  

PREPARATION INSTRUCTIONS: 

1. In a large mixing bowl whisk together the Bob’s Red Mill Unbleached White All-Purpose Flour, sugar and salt until evenly combined. Add the cold Truly Grass Fed Natural Creamy Unsalted Butter cubes to the bowl and quickly toss to coat lightly in the flour mixture. Working as quickly as you can, cut the butter cubes into the flour by flattening and rubbing it between your thumb and the tips of your first two fingers until all the butter is in small, cornflake shaped and sized pieces. If at any point the butter starts to feel too warm and soft, transfer the entire bowl to the refrigerator until it firms again.  

2. Mix the apple cider vinegar into the ice water. Using your hand (or a fork) begin mixing water a bit at a time into the bowl, starting with about ¼ cup, by gently tossing and stirring the mixture evenly. Take care not to knead or squeeze at all – at this point you’re trying to spread the water out evenly in the flour mixture rather than trying to get a dough to form together. 

3. Continue mixing in water a few tablespoons at a time until the dough just comes together in a slightly shaggy mess (it’s ok if it still looks a bit dry).  You can test the dough for proper hydration by squeezing a small amount of it into a football shape in the palm of your hand and lightly pressing down on it with your fingertip.  If it falls apart easily, your dough needs more water.  If it dents like clay with no cracking, you’ve added a bit too much water.  Perfectly hydrated it will lightly crack when pressed, but without falling apart.  

4. Transfer the shaggy dough to a clean work surface and flatten it down with the palm of your hand until it’s a rough disk about ¼” thick. Fold the dough in half over itself from top to bottom (a bench scraper or flat spatula will help with this), then again from side to side, making four layers of dough. Flatten into a disk with your palm again and repeat the folding. The dough should just come together at this point but still have small visible cracks around the edges – it won’t look like a smooth dough, and that’s good.  If the dough hasn’t come together after two rounds of flattening and folding, very gently knead it just until it does. Divide the dough in half and gently shape each half into a puck that is about 1 inch tall. Wrap both in plastic wrap and place in the refrigerator for at least 30 minutes or up to 2 hours to rest and allow the butter to firm up.

5. While the dough is resting, make the filling by stirring the rhubarb, strawberries, sugar, honey, thyme, lemon juice, lemon zest and salt in a large mixing bowl until evenly combined. Taste and adjust with honey, lemon and salt as desired. Sprinkle the flour evenly over the top and stir until combined.  Set aside while rolling out the pie dough.  

6. Lightly dust your work surface with flour and, working with one disk at a time (keep the other disk refrigerated), remove the dough from the refrigerator and unwrap. Place the dough on the floured surface and sprinkle on top with a bit more flour. Place a rolling pin in the center of the dough and with light pressure roll out towards the edge. Turn the dough a quarter turn and repeat. Continue rolling, adding more flour as needed, until you have a large circle about 1/8” thick and large enough to line the bottom and sides of a 10” Bobby Flay by GreenPan Cast Iron frypan, with about an inch hanging over the edges. Place on a plate and transfer to the refrigerator to chill, then repeat with the second disk of dough.  

7. Remove one disk of rolled dough from the refrigerator and place in the cast iron pan, taking care to gently guide it into the corners of the pan and ensuring the overhanging dough around the edges is equal all around. Transfer the reserved filling to the pan in an even layer. Place the second chilled round of dough on top.  

8. Gently lift the overhanging dough and work your way around the pan rolling it backwards and underneath, creating a rounded crust. Using the thumb and pointer finger of your outside hand together with the pointer finger of your inside hand, begin pinching the crust to create a clean zig zag design around the pie. If you notice the dough softening too much under your fingers, pop the pie back into the refrigerator for a few minutes to firm it up before continuing. 

9. Using a sharp knife, carefully cut a simple ‘x’ in the center of the top crust (or something more decorative if you’d like) to allow steam to escape while baking the pie. Using a pastry brush, lightly coat the top crust, including the crimped edges, with the egg wash. Sprinkle demerara sugar evenly over the top. Transfer the pie to the refrigerator and let it chill for at least 20 minutes before baking to ensure you get a properly cooked and flaky crust.  While the pie is chilling, preheat the oven to 425°F. 

10. Bake the pie for 30 minutes, or until the crust begins to set and turn lightly golden, then reduce the oven heat to 375°F and bake for an additional 30 to 40 minutes or until the filling is bubbling and the crust is a deep golden brown.  

11. Remove the pie from the oven and transfer to a wire rack to cool for at least an hour before serving. The longer you let it cool, the firmer the filling will be, so room temperature is best.   

TECHNIQUES & TIPS:

The amount of water that needs to go into a pie dough is always a bit different. It depends on how perfectly the dry goods were measured, but also how the flour is stored or even the weather!  Just make sure to follow the instructions for how to test the hydration of the dough in step 3 and you’ll do great!  

Of course, use as much force as you need to bring the dough together, but take care to work as gently as possible!  If you overwork your pie dough, gluten will develop and make for a tougher crust.   

The third important thing about making flaky pie crust is to be CHILL. At every stage up until putting the pie in the oven you want cold butter. So, work with cold ingredients and any time you find the butter getting a bit warm at any stage, transfer everything back to the refrigerator for a bit before continuing on!  

If you’re using any frozen fruit, the liquid released from them as you bake your pie will make it soggy!  So, it’s important to take the time to thaw them fully then drain the excess liquid (or add two more tablespoons of flour), before mixing the filling.

KITCHEN TOOLS:

• Bobby Flay by GreenPan 10" Cast Iron Frypan 
• GreenPan Elite Convection Air Fry Oven
• Rolling pin
• Bench scraper or sturdy spatula (optional)

STORAGE & LEFTOVER SUGGESTIONS

The pie is best covered and stored at room temperature for up to two days but can also be stored covered in the refrigerator for up to four. 

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We recommend pairing this strawberry rhubarb pie with our Classic Vanilla Ice Cream. On a pie kick? Try our Peachy Slab Pie, Skillet Chicken Pot Pie, Perfect Pumpkin Pie, or Mint S'mores Skillet Pie.