Ingredients
FOR THE PIE CRUST:
2 cups all-purpose Flour
¼ tsp SOOC Fleur de Sel Sea Salt
½ Tbsp granulated Sugar
½ cup SOOC Basil Olive Oil
6 Tbsp Water (may not need all 6 Tbsp)
FOR THE FILLING:
2 ½ cups Strawberries, chopped
3 cups Rhubarb, sliced
2 Tbsp SOOC Cara Cara Orange Vanilla Balsamic
1 tsp Vanilla Extract
⅓ cup Brown Sugar
¼ cup granulated Sugar
¼ tsp SOOC Fleur de Sel Sea Salt
¼ cup Cornstarch
1 Egg, beaten (for egg wash)
Directions
In a stand mixer, combine the Flour, SOOC Fleur de Sel Sea Salt, granulated sugar, and SOOC Basil Olive Oil. Using the dough hook, mix slowly. Add in the water, one Tbsp at a time. Occasionally scrape the edges of the mixing bowl. Once the dough has formed a firm ball, stop adding the water and turn off the mixer.
Continue rolling the dough in a ball with your hands, then cut in half to form 2 separate balls. Using a rolling pin, gently roll out each dough ball into 2 big circles. Occasionally dust the rolling pin with flour if it starts to stick to the dough. Place one of the circles of dough into a pie dish. Poke several times with a fork.
Preheat the oven to 400℉.
In a large bowl, combine all the ingredients for the filling except for the egg. Toss ingredients together to coat all the strawberries and rhubarb. Add filling to the pie dish.
If you can make a lattice top for the pie, feel free to do so! To make a regular top for the pie, place the second circle of dough on top of the filling. Pinch the edges of the dough together. Brush the top with egg wash, and cut slits into the top crust to let the steam come through when baking.
Bake the pie for 25 minutes, then reduce the oven temperature to 350℉ and bake for another 30 minutes. Remove from the oven and let cool for 3 hours. Serve with vanilla ice cream and enjoy!
