Strawberry-Rhubarb Pie

Yield: 12 servings

1     recipe prepared Pâte Brisée (page 60),
       divided into two discs
1     pound rhubarb, trimmed
²⁄³  cup granulated sugar
       pinch fine sea salt
¼    teaspoon pure vanilla extract
¼    teaspoon fresh lemon juice
1     pound strawberries, hulled
4½ teaspoons tapioca starch
       egg wash (1 large egg whisked with
1     teaspoon water)
       granulated sugar for sprinkling

Nutritional information per serving:
Calories 216 (46% from fat) • carb. 28g • pro. 2g • fat 11g • sat. fat 8g • chol. 30mg • sod. 146mg calc. 39mg • fiber 2g

1. Roll one pastry disc to a 12-inch circle, about ¹⁄8 inch thick, and fit into a 9-inch pie plate, with a bit of dough hanging over the sides. Cover and chill for a minimum of 30 minutes (you want the pastry to be firm. This can also be done in the freezer if time is short; cover and freeze for 15 minutes). Roll the other into a 10-inch circle, again about ¹⁄8 inch thick. Cut out decorative pieces from the smaller circle (this can be done with a small cookie cutter or the end of a pastry tip. You can also freehand cut. It is best to do one cut in the center and then about 4 to 6 around that center cut). Cover and chill until firm, again no less than 30 minutes.
2. Insert the slicing disc, set to 6mm, into the work bowl of the food processor. Slice rhubarb and then transfer to a large, shallow mixing bowl. Add the sugar, salt, vanilla extract, and lemon juice. Stir so the rhubarb is fully coated. Slice the strawberries, again on 6mm, and then add to the rhubarb mixture with the tapioca starch. Let sit while preheating the oven.
3. Preheat oven to 400°F with the rack in the middle position (preferably with a baking stone or steel. If using either a baking stone or steel, be sure to preheat for an additional 30 minutes).
4. Remove the pie plate from the refrigerator or freezer and, using the tines of a fork, prick the bottom of the pie crust. Transfer the strawberry-rhubarb mixture into the crust and then fit the other pie dough disc on top. Fold over the dough and crimp as desired. Lightly brush the top of the crust with the egg wash and sprinkle with the sugar.
5. Transfer to the preheated oven and bake until the filling is bubbling and the crust is nicely browned, about 35 to 40 minutes.
6. Remove and transfer to a wire rack to cool completely. The pie needs to be room temperature, or cooler, to set the filling.