Pie Oh My!’s Struebarb Pie
1½ cups flour
²∕³ cup + 1½ tsp. granulated sugar, divided
½ tsp. kosher salt
4 Tbsp. (½ stick) cold unsalted butter, cut into small pieces
¼ cup cold vegetable shortening
4 Tbsp. ice water, divided
3 cups chopped rhubarb, in ¼-inch pieces
1½ cups quarted fresh strawberries
1½ cups fresh blueberries
2 Tbsp. uncooked tapioca
1 tsp. almond extract
6 Tbsp. light brown sugar
6 Tbsp. blanched slivered almonds
6 Tbsp. unsalted butter, cut into ¼-inch pieces
5 Tbsp. old-fashioned oats
5 Tbsp. all-purpose flour
• Combine the flour, 1½ teaspoons sugar and the salt in a large mixing bowl. Using a pastry blender, fork or fingertips, mix the butter and shortening with the dry ingredients until the butter and shortening form pea-sized chunks.
• Sprinkle 2 tablespoons of ice water over the mixture. Toss well, being careful not to over-handle. Add the remaining 2 tablespoons ice water, 1 tablespoon at a time. Toss the mixture using your fingertips, a pastry knife or a fork. Form the dough into a flat disk, wrap with plastic and refrigerate 30 minutes.
• Place the dough on a lightly floured work surface and roll out to fit a 10-inch pie dish. Place in a pie dish and crimp the edges. Cover with plastic wrap and freeze at least 30 minutes.
• Preheat the oven to 375 degrees. Remove the crust from the freezer and cover with parchment paper. Tuck the paper gently into the pie plate to conform to the bottom and sides of the crust. To weigh down the parchment paper, add pie weights or dried beans. Bake 11 minutes.
• Discard the parchment paper and weights. Poke the bottom of the crust several times with a fork. Bake an additional 3 to 4 minutes. Remove from the oven, and let the crust cool completely.
• Preheat the oven to 375 degrees.
• Combine the rhubarb, strawberries and blueberries in a large mixing bowl. Set aside.
• In a medium-sized mixing bowl, combine the remaining ²∕³ cup granulated sugar and the tapioca, then add the mixture to the fruit. Add the almond extract and mix to combine.
• Pour the filling into the prepared piecrust. Bake 25 minutes.
• Make the crumble topping: Pulse the brown sugar, almonds, 6 tablespoons butter, oats and flour in a food processor to form evenly combined, medium-sized crumbles, or add the ingredients to a mixing bowl and work through with fingertips.
• After the pie has baked 25 minutes, remove from the oven and sprinkle the crumble topping over the top, covering the fruit. Bake an additional 25 minutes.