by Lucia Watson, Chef , Lucia’s Restaurant, Minneapolis, Minn.
- Makes 2 (8- to 10-inch) single crusts or 1 (8- to 10-inch) double crust
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, cold
- ¼ to ½ cup cold water
In a large bowl, or in the bowl of a food processor, combine flour, salt, and sugar. Cut butter into ½-inch pieces. Using a pastry blender or food processor, add the butter to the flour and mix to a coarse meal. Add the cold water and mix until dough forms. Form into a ball, cover with plastic wrap, and let the dough rest at least one hour in the refrigerator, or preferably overnight. Roll out and fit into a 9½-inch pie plate. Crimp edges and refrigerate 20 minutes. Fill with foil and pie weights and bake at 375°F until crust is set, about 15 minutes. Remove weights and bake until light brown.
- ¾ pound (about 3½ to 4 cups) rhubarb, cut into ½-inch pieces
- 2 pints strawberries, hulled and halved
- 1 cup sugar
- ¼ cup cornstarch
- ½ teaspoon cinnamon
- 1/8 teaspoon nutmeg
In a heavy saucepan, mix rhubarb, strawberries, sugar, cornstarch, cinnamon, and nutmeg. Let stand 20 to 30 minutes. Bring to a boil, stirring frequently. Reduce heat and simmer until thickened, about 3 to 5 minutes. Pour filling into crust.
- 2/3 cup oats
- ½ cup flour
- ½ cup brown sugar
- ¼ teaspoon cinnamon
- 6 tablespoons cold, unsalted butter, cut into 1-inch pieces
In a bowl, combine oats, flour, sugar, and cinnamon. Add the butter and cut it into the mixture until crumbly. Spread the mixture over the pie to cover. Bake at 375°F for 30 to 35 minutes, until bubbly.
Grand Marnier Whipped Cream
- 3 cups heavy cream
- ½ cup sugar
- ½ teaspoon vanilla extract
- 1 tablespoon Grand Marnier
In a bowl, beat the cream and sugar together until the mixture starts to thicken. Add the vanilla and Grand Marnier and whip until soft peaks form. Serve dolloped on top of pie.