Strawberry Nectarine Rhubarb Pie
This fruit-filled pie recipe has perfect ratio of sweetness to tartness
Ingredients
Pie Crust
- 1 cup butter
- 1/2 tsp salt
- 2 cups flour
- 1 egg yolk
- 3 tbsp water
Filling
- 2 cups strawberries cubed
- 2 stalks rhubarb halved and sliced
- 2 nectarines cubed
- 1 lime
- 1 tsp cinnamon
- ⅓ cup honey
- 3 tbsp cornstarch
- ½ tsp salt
- 3 tbsp butter cubed
Instructions
Pie Crust
- Pull the butter out of the fridge 30 minutes prior to starting the dough to allow it to soften. Once the butter is softened, put the flour, salt, and butter in a large bowl and incorporate the butter until you have a sandy consistency. Add the egg yolk and water and knead for a few minutes until the dough forms a smooth ball.
- Preheat oven to 425 degrees. Let the dough rest in the fridge for 15 minutes before rolling it out and shaping into a circle (reserve some dough for the lattice). Place it in a pie dish and crimp the edges. Prebake it in the oven for 5 minutes.
Filling
- Meanwhile, prepare the filling by placing the sliced nectarine, strawberry, and rhubarb into a large bowl with lime juice/zest (a microplane makes zesting easy), cornstarch, salt, and cinnamon, mixing together, and letting rest for 15 minutes (to absorb extra moisture). At this point, mix in the honey and pour the fruit into the prebaked pie crust. Add the small butter cubes on top and then add the lattice using remaining dough. Place back in oven for 25 minutes or until the dough is golden.