I never, ever have to take another planetary science class. ever. Celebration Pie.
Strawberry Rhubarb Pie
yields one 9" pie with top and bottom crusts.
12 tablespoons unsalted butter, chilled
2 cups unbleached, all-purpose flour
1/2 teaspoon salt
2 tablespoons apple cider vinegar
4 tablespoons ice cold water
2 cups fresh, diced strawberries
2 cups diced rhubarb
1 1/2 teaspoon cinnamon
1/2 cup sugar
1/4 cup flour
1 teaspoon cornstarch
1 tablespoon lemon juice
1 tablespoon orange zest
3 tablespoons unsalted butter
1 tablespoon unsalted butter, melted
2 tablespoons milk
1 tablespoon coarse, sanding sugar
For the crust: In a food processors, pulse the butter, flour, and salt until it resembles a coarse meal. With the processor on, slowly add the ice water and vinegar until the dough begins to hold together. Press the dough into a rough ball, then transfer to a lightly floured surface. Knead the dough a few times until smooth. Divide dough into 2 balls, one slightly larger than the other, and flatten each slightly to make a flat disk. Wrap disks individually in plastic wrap and refrigerate for 1 hour.
For the filling: Toss all filling ingredients together in a bowl. Set aside.
For the pie: Preheat oven to 375°F. Roll the larger disk of dough out on a lightly floured surface into an 11" round, then fit it into a 9" glass pie plate. Transfer filling to pastry bottom. Scatter the 3 tablespoons of butter in small pieces over the fruit filling. Roll the remaining disk of dough out on the lightly floured surface into a 10" round, then cover the pie, fold edges of dough under, and crimp edges. Brush top crust with milk and melted butter and sprinkle with coarse sugar. Bake until pastry is deep golden (cover edges of crust with foil if browning too quickly), 60–70 minutes. Set pie aside to cool for several hours before serving.