Strawberry Rhubarb Pie with Curry Leaf Butter
 
 
Ingredients
  • For the Crust
  • 2½ cups all-purpose flour, plus flour for dusting
  • 3 tbsps sugar
  • 1 tsp sea salt
  • 225 grams unsalted butter, cold and cut in cubes
  • 6 to 8 tbsps ice water
  • 1 egg, lightly beaten
  • For the Filling
  • 600 grams rhubarb (cut into small pieces)
  • 200 grams strawberries (cut into small pieces)
  • 2 tbsps unsalted butter
  • handful of curry leaves
  • ½ cup sugar + 1 tbsp for sprinkling
  • 3 tbsps plain flour
  • zest of 1 lemon
  • 1 tbsp lemon juice
Instructions
  1. To make the crust, combine the flour, sugar, and sea salt in a large mixing bowl. Gently mix in the butter into the flour with your fingertips. Work the flour till it resembles bread crumbs and then gradually drizzle in ice water, folding with your fingers, one tablespoon at a time. Add just enough water to hold the dough together. Turn dough out onto a lightly floured surface and gather into a mound. Divide into 2 discs and wrap each with plastic wrap. Chill dough in the fridge for at least 30 minutes.
  2. For the curry leaf butter, melt the butter in a small saucepan over medium heat. Add curry leaves and and turn the heat to low. Steep for 20 minutes.
  3. Position oven rack in the center of your oven and preheat to 425°F/220° C.
  4. Butter and flour a 9-inch pie dish. On a lightly floured surface, roll one of the discs of dough into a 14-inch circle. Roll dough onto your pin and unfold into the prepared pie dish. Press dough into sides and bottom, and trim all but 1-inch of the overhanging dough. Set pie dish in the refrigerator to chill while you prepare the rest of the pie.
  5. Prepare the filling by combining rhubarb, strawberries, sugar, flour, lemon zest and juice and sea salt. Set aside.
  6. On a lightly floured surface, roll the second disc of dough into a rough 10- by 15-inch rectangle. Use a pastry cutter or sharp knife to cut strips, flowers, whatever or however you wish to decorate your pie top.
  7. Spoon the filling into the chilled pie shell and drizzle with the curry leaf butter. Lay the dough strips parallel across the pie. Weave in the other strips in the other direction. Trim any excess dough, fold the bottom crust up around the edge, and crimp as you wish or lay a braid on top. Brush top of crust with the egg and sprinkle with one tablespoon of sugar.
  8. Set the pie on a baking sheet and slide into oven. Bake pie for 15 minutes. Rotate pan, turn heat down to 350°F/175°C, and bake for another 35 to 45 minutes, or until pie is golden brown and the filling is bubbling. (If edges browns too quickly, tent with foil.)
  9. Allow pie to cool completely, 3 hours or more.
Notes
I like my pie very dark brown, but if you like it lighter, reduce baking by a few minutes.
Make sure if you are braiding that your work surface is well floured. This will prevent the strips of dough from breaking which can be very frustrating if you have done a fair bit.
Recipe by Box of Spice at https://boxofspice.com/2016/05/strawberry-rhubarb-pie/