Maple Strawberry-Rhubarb Pie

• 2 cups fresh or frozen strawberries, sliced*
• 2 cups fresh or frozen rhubarb, chopped
• 2 1/4 cups all-purpose flour
• 1 pinch of salt
• 3/4 cup butter, cold, cubed
• 1/2 cup water
• 1/3 cup maple sugar
• 3 tbsp all-purpose flour

1. If using frozen strawberries and/or rhubarb, place in a large bowl to thaw while you prepare the pie crust.
2. Use a food processor to combine the flour and salt. Add the butter, pulsing a few seconds at a time until it’s the size of peas. Add the water and blend until the dough just begins to form. Add more water as needed.
3. Remove the dough and form it into two discs. Cover with plastic or beeswax wrap and refrigerate for 30 minutes.
4. Preheat the oven to 190° C (375° F).
5. In a small bowl, combine the maple sugar and the 24 g (3 tbsp) of flour. Add the strawberries and rhubarb and toss or mix to coat.
6. Roll out the first disc of dough. Arrange it in a 20 cm (8 in) pie plate and pour in the filling.
7. Roll out the second disc and lay it on top of the pie, pressing to seal around the edge. Trim excess dough. Make a few incisions in the top crust to allow steam to escape while it bakes.
8. Place on the lower rack and bake for 50 minutes or until golden. Let cool before serving.

Hand technique for making pie dough

1. Measure the flour and salt into a bowl. Mix well with a wooden spoon.
2. Cut the butter in with a pastry knife or two knives until the texture becomes grainy (the butter should come to, more or less, the size of peas).
3. Gradually add the water, lifting and turning with a spatula, keeping it as evenly distributed as possible. Add more water a spoon at a time, just enough that the dough holds together when you squeeze it between your fingers. Form two discs and cover with plastic or beeswax wrap.