Strawberry and rhubarb are such a heavenly pairing—tangy and sweet, they create a perfect filling underneath a flaky, buttery crust.
INGREDIENTS
1 pound rhubarb, cut into 1/2-inch cubes
1 pound fresh strawberries, hulled and cut into 1/2-inch cubes
3/4 cup evaporated cane sugar
3 tablespoons cornstarch
2 recipes Flaky Pastry Crust (page 43)
non-dairy ice cream, to serve
Makes 6 pies
DIRECTIONS
In a large bowl, combine the rhubarb and strawberries. In a small bowl, whisk together the sugar and cornstarch. Sprinkle the sugar mixture over the fruit and toss to coat. Let sit for 30 minutes, mixing occasionally.
Preheat the oven to 350°F. Set out six 4-ounce canning jars on a rimmed baking sheet. Remove the Flaky Pastry Crust from the fridge and divide a little unevenly, about a 1/3 and 2/3 split. Return the smaller piece to the fridge. Divide the large piece into 6 balls. On a floured surface, roll out each ball to about 6 inches in diameter. Place one crust inside each of the jars and flatten across the bottom and up the sides, until it reaches the top and comes over the edge just a little bit. Refrigerate the jars for about 10 minutes.
Take out the remaining crust and divide into 6 even pieces and roll out on a floured surface, making pie crust tops about 4 inches in diameter, or about 1 inch wider than the tops of your jars. Cut a little vent hole in the middle with a knife or a small cookie cutter.
Remove the jars from the fridge and divide the strawberry-rhubarb mixture among the jars, filling them rather full, as the filling will shrink once baked. Top each jar with one of the pie tops and pinch the dough to seal with the bottom crust. You might need a little water to get the crust to stick.
Bake for 23 to 28 minutes, until the crusts are golden and the filling is bubbling from the vent.
Let the pies cool on a rack for at least 1 hour before serving. The filling needs to set or it will be rather soupy when you dig into it.
Serve à la mode with your favorite non-dairy ice cream.