strawberry rhubarb pie

words can't really describe my love for this pie. I mean, ok... I admit I did originally say to myself, "wow, this is tart. it needs more sugar." but now that it's gone, I keep saying to myself "wow, that pie was amazing."
growing up in Florida I don't ever remember rhubarb being a big deal at the markets. I'm not sure I'd ever even seen it before I moved out to Oregon. when preparing this pie I couldn't help but think that it was going to be like having a bunch of celery mixed with berries and sugar. I guess I was a little intimidated by it. but with each taste, my love for that bright red stalk grew. as did my satisfied belly.

Strawberry Rhubarb Pie
from Bon Appetit

:: for crust ::
3 cups all purpose flour
2 tablespoons sugar
1 3/4 teaspoons salt
1 cup plus 2 tablespoons (2 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
8 tablespoons (or more) ice water
1 1/2 teaspoons apple cider vinegar

• blend flour and salt in processor.
• add butter; using on/off turns, process until coarse meal forms.
• add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• gather dough together. turn dough out onto work surface; divide dough in half. form each half into ball and flatten into disk. wrap disks separately in plastic; refrigerate at least 45 minutes.

:: for filling ::
3 1/2 cups rhubarb, cut into 1/2 inch slices (about 1 1/2 pounds untrimmed)
1 16 oz container of strawberries, hulled and sliced
1/2 cup packed brown sugar
1/4 cup agave nectar {or 1/2 cup white sugar}
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

1 egg yolk beaten with 1 tsp water for glaze

• preheat oven to 400°F.
• combine first 7 ingredients in large bowl. toss gently to blend.
• roll out 1 dough disk on floured work surface to 13-inch round. transfer to 9-inch-diameter pie dish. trim excess dough, leaving 3/4-inch overhang.
• roll out second dough disk on lightly floured surface to 13-inch round. cut into 1/2-inch-wide strips.
• spoon filling into crust, leaving behind any excess liquid.
• arrange dough strips atop filling, spacing evenly. form lattice by placing remaining dough strips in opposite direction atop filling. trim ends of dough strips even with overhang of bottom crust. fold strip ends and overhang under, pressing to seal. crimp edges decoratively.
• brush glaze over crust.
• transfer pie to baking sheet. bake 20 minutes. reduce oven temperature to 350°F. bake pie until golden and filling thickens, about 25 to 30 minutes more.
• transfer pie to rack and cool completely.

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