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This recipe, originally from Saveur magazine, is one that supermodel Cindy Crawford makes in her Malibu home all the time…and it's one of her husband Rande's favorite things.
INGREDIENTS
Crust
2 2/3 cups all-purpose flour
1 tsp. salt
2/3 cup vegetable oil
6 Tbsp. cold milk
Filling
1 1/4 cup plus 2 tsp. sugar
1/3 cup all-purpose flour
1/4 tsp. nutmeg
1/4 tsp. cinnamon
3 cups halved strawberries
2 cups thinly sliced rhubarb
2 Tbsp. butter, cut up
2 tsp. milk
To make crust, preheat oven to 400°. Mix flour and salt. Measure oil
and milk together—don't stir. Add to flour. Make crust on wax paper.
To make filling, mix sugar, flour, nutmeg and cinnamon. Add fruit,
stirring to coat. Can set aside in fridge and then drain later. Note:
If adding blueberry or peach, add lemon zest.
Fill crust with filling. Scatter butter. Add top crust. Pinch edges
and ventilate the top. Brush with milk. Sprinkle sugar on top. Bake on
cookie sheet for 50 minutes. Can cover edge with tinfoil if cooking
too fast.
Allow to cool 1 hour before serving.
INGREDIENTS
Crust
2 2/3 cups all-purpose flour
1 tsp. salt
2/3 cup vegetable oil
6 Tbsp. cold milk
Filling
1 1/4 cup plus 2 tsp. sugar
1/3 cup all-purpose flour
1/4 tsp. nutmeg
1/4 tsp. cinnamon
3 cups halved strawberries
2 cups thinly sliced rhubarb
2 Tbsp. butter, cut up
2 tsp. milk
To make crust, preheat oven to 400°. Mix flour and salt. Measure oil
and milk together—don't stir. Add to flour. Make crust on wax paper.
To make filling, mix sugar, flour, nutmeg and cinnamon. Add fruit,
stirring to coat. Can set aside in fridge and then drain later. Note:
If adding blueberry or peach, add lemon zest.
Fill crust with filling. Scatter butter. Add top crust. Pinch edges
and ventilate the top. Brush with milk. Sprinkle sugar on top. Bake on
cookie sheet for 50 minutes. Can cover edge with tinfoil if cooking
too fast.
Allow to cool 1 hour before serving.