Ingredients:
\nPie Dough
\n 2 cupsall-purpose flour
\n 1\/2 teaspoonfine sea salt
\n 12 tablespoonscold unsalted butter, cut into \u00bd-inch cubes
\n 1\/3 cupice water, plus more as needed
\nFilling & Finishing
\n 4 cupsthickly sliced rhubarb
\n 3 cupschopped strawberries
\n 1 1\/3 cupsgranulated sugar, divided
\n 1\/3 cupcornstarch
\n 1\/4 teaspoonfreshly grated nutmeg
\n Fine sea salt
\n 1\/2 teaspoonvanilla bean paste
\n 1\/2 cupold-fashioned oats
\n 1\/2 cupall-purpose flour
\n 1\/3 cuplight or dark brown sugar
\n 1\/4 teaspoonbaking powder
\n 1\/4 teaspoonground cinnamon
\n 6 tablespoonscold unsalted butter, cut into \u00bc-inch cubes
\n Egg wash (1 egg beaten with 1 tablespoon water; optional)
\n Turbinado sugar, for sprinkling (optional)<\/p>\n
Directions: <\/p>\n
In a medium bowl, whisk together the flour and salt. Using your hands, toss the butter through the flour until each piece is well coated. Cut the butter into the flour by pressing the butter between your fingers and thumbs, flattening the cubes into big shards. Continue to mix until the butter is almost completely incorporated\u2014the mixture should resemble cornmeal in color and texture.
\nMake a well in the center of the bowl and add the ice water. Toss the flour mixture gently (rather than stirring) to moisten and incorporate the water without overworking the flour. Continue adding water, 1 to 2 tablespoons at a time, and tossing and kneading slightly until the dough comes together. (It should hold together easily without feeling wet or sticky.)
\nForm the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes and up to overnight.
\nMake the strawberry-rhubarb filling: In a large pot, toss the sliced rhubarb, strawberries, and \u2154 cup of the granulated sugar to combine. Cook over medium, tossing occasionally, until the rhubarb starts to soften slightly, 5 to 7 minutes.
\nIn a small bowl, whisk the remaining \u2154 cup granulated sugar, cornstarch, nutmeg, and a pinch of fine sea salt to combine. Sprinkle the sugar mixture evenly over the strawberry-rhubarb mixture in the pot and mix well to combine. Cook, stirring frequently, until the mixture gently bubbles from the center of the pot. Let cool completely before preparing the pie (to do this quickly, pour into a casserole dish or baking sheet and spread into an even layer).
\nMake the streusel: In a medium bowl, stir the oats, all-purpose flour, whole-wheat flour, brown sugar, baking powder, cinnamon, and \u00bc teaspoon fine sea salt to combine. Rub the butter into the flour mixture with your fingers until the mixture forms large clumps.
\nHeat the oven to 400\u00b0F with the oven rack placed in the lower third of the oven (and preferably with a pizza stone on the rack, though this is optional). Grab a 9-inch skillet.
\nAssemble the pie: Roll out the chilled dough on a lightly floured surface until it’s about \u215b inch thick. Press firmly and evenly, rotating the dough as you work to prevent sticking without adding too much flour. (Ideally the dough will also be about 1\u00bd inches wider than the top edge of your skillet all the way around.)
\nTransfer the dough to the skillet. Starting at one end of dough, wrap it around the rolling pin. Lift the pin to the edge of the skillet and unfurl the dough into it. Press the dough into the base of the skillet and trim the excess dough to \u00bd inch around the outside edge of the skillet.
\nPour the cooled filling into the prepared crust and sprinkle the streusel evenly on top. Fold the excess crust over the filling all around the edge of the crust, letting it pleat naturally the way you would for a galette. If desired, brush the exposed crust with egg wash and garnish with turbinado sugar.
\nTransfer the pie to the oven. Bake for 20 minutes, then lower the temperature to 350\u00b0F and continue to bake until the crust is browned and the filling is visibly bubbly, 40 to 50 minutes.
\nLet cool completely before slicing and serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: Pie Dough 2 cupsall-purpose flour 1\/2 teaspoonfine sea salt 12 tablespoonscold unsalted butter, cut into \u00bd-inch cubes 1\/3 cupice water, plus more as needed Filling & Finishing 4 cupsthickly sliced rhubarb 3 cupschopped strawberries 1 1\/3 cupsgranulated sugar, divided 1\/3 cupcornstarch 1\/4 teaspoonfreshly grated nutmeg Fine sea salt 1\/2 teaspoonvanilla bean paste 1\/2 cupold-fashioned… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1722","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1722","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1722"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1722\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}