Strawberry Rhubarb Pie with Einkorn Crust

Strawberry Rhubarb Pie with Einkorn Crust

Strawberry Rhubarb Pie with Einkorn Crust

Strawberry Rhubarb Pie with Einkorn Crust
A classic flavor combination for a reason, sweet strawberries perfectly balance the tartness of spring rhubarb. This pie leans into ...simplicity, using our always-perfect einkorn pie dough and a delicious crumble topping to generously cover the fresh fruit as it bakes.

Strawberry Rhubarb Pie with Einkorn Crust

Ingredients

For the pie dough (for a single 9-inch pie):

For the crumble topping:

  • ¾ (75g) cup rolled oats
  • ½ cup (60 g) jovial All-Purpose Einkorn Flour
  • ⅓ cup (70 g) light brown sugar 
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon ground cardamom 
  • ½ cup (1 stick or 57 g) cold unsalted butter, sliced into ½-inch pieces 

For the filling:

  • ¾ pound (340 g) rhubarb, trimmed and sliced into ½-inch pieces (about 3 ½ cups)
  • 1 pound (454 g) strawberries, hulled and sliced (about 2 ½ cups)
  • ¾ cup (175 g) granulated sugar 
  • 3 tablespoons cornstarch 
  • ¼ teaspoons fine sea salt 
  • 1 tablespoon orange juice

Instructions

Make the Pie Dough: 

  1. Combine the flour and salt in a medium bowl. Cut in the butter with a pastry blender until the mixture is sandy. Add the water, then squeeze the dough in your hands to combine, then gently knead in the bowl until the dough holds together when pressed in a ball. Wrap in plastic wrap and refrigerate for 15 minutes.
  2. Place the dough on a lightly floured work surface and roll out to 1-inch larger than the rim of your pie dish. Transfer the dough to the dish and gently press down on the edges and up the sides.
  3. Trim around the dish so that the edges just reach the outside rim of the dish, adding or removing pieces to even out the round. Fold and tuck under the dough toward the rim of the dish. Crimp the edges by pushing the dough with your index finger and thumb toward the inside of the dish, while pressing with your knuckle outward in between the two fingers to form the shape of a U. Space the flutes every inch or follow the indents on the pie dish. Lightly brush the edges of the pie crust with the egg white, which you have beaten with a teaspoon of water.
  4. Preheat the oven to 375°F. 

Make the Crumble: 

  1. In a large mixing bowl, stir together the oats, einkorn flour, brown sugar, salt, and cardamom.
  2. Place the butter into the bowl and, working with either a pastry blender or quickly with your hands, work to break up the pieces as you incorporate them into the flour mixture. Ultimately, you’re aiming to have small clumps of crumble mixture without loose, dry ingredients on the bottom of the bowl. 

Make the Filling: 

  1. In another large bowl, combine the rhubarb, strawberries, sugar, cornstarch, salt, and orange juice. Set aside to allow the flavors to combine for 10 minutes. 

Assemble and Bake the Pie: 

  1. Spoon the fruit filling into the prepared pie shell. Cover evenly with a layer of crumble topping.
  2. Place the pie in the oven and bake for 50-70 min, or until the pie juices begin to bubble in the center and the crumble topping is golden brown. We recommend placing a baking sheet on the rack directly underneath the pie dish to prevent spilled juices from the pie filling. To help the pie slices maintain their shape, cool completely before slicing. Serve warm or at room temperature with a scoop of vanilla ice cream, if desired. Store covered on the counter for up to three days.