A delicious, easy old-fashioned-style rhubarb strawberry pie recipe. Decadent with creme fraiche ice cream. The cider vinegar breaks down the gluten in the flour resulting in a tender, more delicate crust. You may use store bought pie dough or make your favorite pie dough recipe.|Video

INGREDIENTS 

Crust
2 1/4 cups all purpose flour
1/4 teaspoon salt
1/2 cup plus 6 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into pieces
8 tablespoons (about) ice water
1 tablespoon cider vinegar

Filling

3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt 

1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Creme Fraiche Ice Cream (Optional)
2 cups half-and-half
1 cup sugar
1 vanilla bean, split lengthwise
8 large egg yolks
2 cups (1 pint) creme fraiche 

DIRECTIONS

To Make Crust:
Combine flour, sugar and salt in a food processor and process for a few seconds. Add 9 tablespoons of butter and pulse until a coarse meal forms. Then add the remaining butter cubes and pulse until all of the frozen butter is the size of peas.
Add 5 tablespoons and 1 tablespoon vinegar and pulse 6 times until the mixture holds together in one piece when you pinch. If it does not hold together, add ice water 2 tablespoons at a time and pulse 3 times. Repeat this process until the mixture hold together when you pinch. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

To Make Filling:
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Spoon filling into crust. Top with the pastry, trim the edge, fold the top and bottom edge and crimp the edges together to seal. Cut slits in the top for the steam to escape.

Brush glaze over crust and sprinkle with granulated sugar and transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden, about 1 hour 25 minutes. Transfer pie to rack and cool completely. You may serve this strawberry rhubarb pie with vanilla ice cream and/or whipped cream. However, this strawberry rhubarb pie is great served with the Creme Fraiche Ice Cream.

To Make Creme Fraiche Ice Cream:
In a heavy saucepan combine half-and-half, 3/4 cup sugar, vanilla bean seed and the pod and bring just to a boil. Remove pan from heat. In a bowl whisk together egg yolks and remaining 1/4 cup sugar and add hot half-and-half mixture in a stream, whisking. Return custard to pan and cook over moderately low heat, stirring, until 170°F. on a candy thermometer.

Remove pan from heat. Stir creme fraiche into custard until combined well and strain through a fine sieve into a bowl. Chill custard until cold (preferably overnight) and feeze in an ice-cream maker. Makes about 1 quart.

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