Baked Strawberry Rhubarb Pie

Steps

• 1

  Make the pie dough. In a large bowl, combine flour, salt, and sugar. With a fork or a pastry cutter, work in half of the butter until it resembles coarse meal. Work the remaining butter into the dough.

  Ingredients

  • 2 1/2 Cup all-purpose flour

  • 1 Teaspoon Salt

  • 1 Tablespoon Sugar

  • 1 Cup (2 sticks) unsalted butter, cold and cut into cubes

• 2

  Drizzle in a tablespoon of ice water at a time, mixing and tossing between each addition. Stop adding water when it still has a little bit of dry flour in the bottom of the bowl. Do not over mix the dough or it will become hard.

  Ingredients

  • 6 Tablespoon ice water

• 3

  Divide the dough in two, form each into a disk and wrap in plastic wrap. Place in the refrigerator to rest for 30 minutes.

• 4

  In a large bowl, combine the rhubarb and strawberries. In a separate bowl, mix the sugar and tapioca. Fold the tapioca into the strawberries and rhubarb. Allow to sit for 15 minutes.

  Ingredients

  • 2 Cup rhubarb, diced

  • 3 Cup (1 lb) strawberries, halved

  • 1 Cup sugar, plus more for topping

  • 3 Tablespoon "Minute" Tapioca

• 5

  When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• 6

  Using a rolling pin, roll one of the dough disks into a circle large enough for a 10-inch pie dish. Lay dough on the dish and cut the excess around the pan. Prick bottom with a fork.

• 7

  Lay a piece of parchment paper on top of the pie dough. On top of the parchment paper, place some dry rice or beans to keep the parchment paper down.

• 8

  Place the pie dish on the grill grates. Close the lid and bake until the crust appears dry and flaky but is still light in color, 10-15 minutes.

  375 ˚F / 191 ˚C

• 9

  Remove the pie from the grill and discard the parchment paper and rice/beans. Fill the pie with strawberry rhubarb filling. Dot with butter all around top of filling.

  Ingredients

  • 3 Tablespoon unsalted butter

• 10

  Roll out the second pie dough into a large round, and place on top of the filling. Cut off excess dough and pinch sides to close. Using a knife, make a few slits on top.

• 11

  Brush the top with egg wash (1 egg and a little water mixed together). Sprinkle sugar on top.

  Ingredients

  • 1 Whole egg, for egg wash

• 12

  Place the pie dish directly on the grill grates. Close the lid and bake until golden brown and cooked through, 45 minutes.

  375 ˚F / 191 ˚C

• 13

  Remove the pie from the grill and allow to cool before slicing and serving. Enjoy!