- 3/4 c. unbleached all-purpose flour
- 1/2 c. oat flour
- 1/2 c. wheat flour
- 2 tsp. sugar
- 1/2 tsp. sea salt
- 3/4 c. (1 1/2 sticks) unsalted butter, cold
- 1/2 c. water, cold
- 2 1/2 c. rhubarb, sliced about 1/2-inch thick
- 1 1/2 c. strawberries, sliced
- 1 tbsp. orange juice, fresh
- 1/3 c. sugar
- 2 tsp. all-purpose flour
- pinch of nutmeg, freshly grated
- 1 large egg, beaten
- Whisk together flours, sugar, and salt. If you don’t have oat flour on hand, finely grind rolled oats in food processor.
- Using a pastry blender, cut butter into flour until it is edamame-sized. (You may be tempted to cut the butter into smaller pieces, however, as you add the water and continue to work the dough, the size of the butter will decrease.)
- Add in the cold water. Use a pastry fork and work dough until it comes together. Gently knead with hands to incorporate any loose pieces. Do not overwork dough.
- Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least an hour.
- Preheat oven to 375°. Line a baking sheet with parchment paper or Silpat; set aside.
- In a bowl, add rhubarb, strawberry, orange juice, sugar, flour, and nutmeg. Stir and set aside.
- Meanwhile, divide dough into 4 equal pieces. On a well floured surface, roll each out into a circle, about 1/8-inch thick.
- Add rhubarb mixture into the center of dough, leaving about a 2 1/2-inch border all the way around. Fold dough around the fruit mixture, pressing gently to adhere the folds. Brush edges of dough with egg, and sprinkle with turbinado. Transfer to freezer for 10 minutes.
- Bake until crust is golden brown and juices are bubbling, 35 to 40 minutes. Allow to cool. Serve warm or at room temperature with a scoop of homemade vanilla ice cream. Duh.
• I make this crust the same way I make my normal pie crusts. For a how-to video click here.