Oh Hi, Pie: Rhubarb In Addition To Raspberry Crostata

By Jeannette Ordas of Everybody likes Sandwiches

I dearest pie but making a crust expect pretty isn't my stiff suit…yet. I'm working on it, but inward the meantime, at that topographic point is the rustic in addition to lovely crostata which looks best a piffling undone (or then I say myself). It has a homemade lineament in addition to is then much quicker to set together than fussing or then a fluted rim of dough.


 

Roll out some homemade dough, mound inward some fruit filling, flip upwards the edges in addition to bake until golden. So what if the filling leaks, it entirely adds to its charms. Right?!?

So when I was lately gifted alongside some rhubarb from a friends garden I knew that making some form of pie would live inward my nigh future. Rhubarb in addition to raspberry? Of course! It's 1 of my favourite combinations in addition to is a such a improve pairing than the same one-time strawberry-rhubarb.

Here inward Vancouver nosotros tin nonetheless uncovering local raspberries on marketplace position shelves, but if yous tin entirely uncovering frozen ones (without beingness packed inward syrup), those locomote wonderfully likewise – no ask to thaw. If you're a combat nervous alongside making pie dough, this 1 is a snap using a nutrient processor. If yous don't select one, don't elbow grease it, yous tin nonetheless larn far the one-time fashioned agency - simply select a pastry cutter at the ready! 

As yous tin run across from the photograph above, it simply bleeds deliciousness. I'm cook for some other slice, please. 

Rhubarb in addition to Raspberry Crostata

(adapted from Lotte in addition to Doof)

Crust:

1 loving cup all role flour

1/2 loving cup whole wheat flour

1 1/2 tablespoons sugar

1/2 teaspoon kosher salt

3/4 loving cup chilled unsalted butter, cubed

1 large egg

1 tablespoon milk

Filling

ii tablespoons cornstarch

iv cups rhubarb, sliced

eight oz raspberries (fresh or frozen industrial plant well)

2/3 loving cup sugar

1 egg, beaten

raw sugar

For the Crust:

Combine flours, saccharide in addition to tabular array salt inward a nutrient processor in addition to blend for five seconds. Add butter in addition to pulse until butter is reduced to pea-sized bits. In a minor bowl, whisk together egg in addition to milk in addition to add together to the processor in addition to pulse until moist clumps form. Dump dough onto the centre of a large spell of plastic wind in addition to get together the plastic corners together in addition to twist then that yous select created a tight ball of dough. Press dough inside the plastic wind in addition to wind in 1 trial again using some other spell of plastic. Chill at to the lowest degree ii hours or overnight. Can live made ii days ahead. 

For the Filling:

Dissolve the cornstarch inward three tablespoons of mutual frigidness H2O in addition to laid aside. In a large saucepan, estrus together the raspberries, rhubarb in addition to saccharide over medium estrus until saccharide dissolves in addition to juices are released, virtually iv minutes. Stir inward cornstarch mixture in addition to convey to a boil. Transfer to a bowl to cool. 

Making the Crostata:

Preheat oven to 400F. Roll out dough on floured parchment to virtually 12" round. Mound the raspberry/rhubarb filling into the centre leaving a 1 1/2" border. Gently crease over the edges of the dough over the filling, pleating every bit necessary. Brush border alongside the beaten egg in addition to sprinkle alongside raw sugar. Slide parchment alongside the crostata onto a large rimmed baking sail in addition to bake until filling is bubbly in addition to crust is golden, virtually 45 minutes. Let crostata cool on a wire rack. Transfer to a platter in addition to cutting into wedges, serving alongside H2O ice cream  or whipping cream.

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