Dutch Oven, Strawberry and Rhubarb Pie
2.5 cups All-Purpose flour
½ cup/2 sticks Unsalted Butter
1 teaspoon Montana Mex Sweet seasoning
1 teaspoon salt
¼ cup Ice water
3 cups rhubarb, chopped in ¼ – ½” pieces
3 cups strawberries, sliced
1 cup honey
1⁄2 cup cornstarch
1 tablespoon fresh lemon juice
1⁄4 teaspoon cinnamon
Royal Oak Hardwood Lump Charcoal
Royal Oak All Natural Tumbleweeds
1. In a large bowl, combine flour and salt and whisk together.
2. Cut in butter using a pastry knife or knead with your hands until the mixture resembles coarse pea-sized crumbs.
3. Stir in water, a tablespoon at a time while working dough until mixture forms a ball. Divide dough into two pieces with one piece being just slightly larger(this will be your base crust layer).
4. Shape dough into flat discs, wrap in plastic wrap and refrigerate for 1 hour or overnight. While dough chills if you desire to cook on the same day then now is a good time to start the bed of coals and then prep the filling
5. Combine rhubarb, strawberries, wildflower honey, cornstarch, lemon juice, and cinnamon.
6. On a clean surface lightly dusted with flour, roll out both dough pieces to fit a 9 inch lightly greased foil pie pan. Place a slightly larger dough piece in the pie plate. Press the dough evenly into the bottom and sides. Add filling to the pie. Brush the top edge of the bottom crust with melted butter or cream. Add top crust and firmly seal or crimp edges. Brush the pie top with melted butter or a beaten egg wash.
7. Place pie in a 10” Dutch Oven, Cover with lid and bring to the grill. If using an elevated grill grate setup or cooking on a hearth start with a pile of hot coals about half the size of the dutch oven below and a similarly-sized pile on top of the lid. At 20 min check your pie by lifting the lid and taking a quick peek to see how it is cooking. If you see any browning on the crust than remove a few coals. Check again at 40 min, if you’re not seeing browning by this point then add a few coals. On average your pie should be fully cooked and golden brown in 55 min on average.
8. Checking on your pie and responding to what your seeing as it cooks will be key to successfully cooking a Dutch Oven-baked pie.
From my table to yours, Bien Provecho!
Courtesy of: Chef Eduardo Garcia