Cherry-Berry Rhubarb Pie
1 1/3 cups all purpose flour, plus additional for rolling
1 tablespoon granulated sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into small pieces
2 tablespoons cold coconut oil
1-2 tablespoons ice water
2/3 cup granulated sugar
1/3 cup water
1 lb. rhubarb, trimmed, coarsely chopped
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
2 1/2 teaspoons cornstarch
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/3 cups thinly sliced hulled strawberries
1 1/3 cups pitted, halved, dark sweet cherries
To make the pie crust, in a large mixing bowl, whisk together flour, 1 tablespoon sugar and salt. Work the butter and coconut oil in, using a pastry blender or your fingertips, until the mixture resembles pea-sized lumps. Sprinkle in the water, 1 tablespoon at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.
Using floured hands, pat dough into a smooth, flattened disk. Wrap in plastic wrap, and chill for 25 minutes, in the refrigerator.
Preheat oven to 400 degrees F.
Roll out the pie dough, thinly, on a floured surface, and fit into a 9-inch pie plate; trim and flute the dough edges. Place a large square of foil over unbaked pie crust and press gently over the bottom and sides. Fill the shell with dried beans or set pie weights in center.
Bake for 18-20 minutes, or until the edges just begin to brown. Remove from oven and carefully lift out the foil and weights. Prick the bottom of the pastry evenly with a fork, return to the oven and bake for 6-7 minutes, or until golden brown and cooked through; cool on a wire rack completely before filling.
To make the rhubarb filling, whisk together 2/3 cup granulated sugar and water, in a medium sized saucepan, over medium heat. Stir in rhubarb and lemon zest, and bring mixture to a boil; stirring frequently, boil for 4-5 minutes, or until rhubarb breaks down into a thick liquid. Stir together lemon juice and cornstarch in a small bowl, until well combined. Add lemon juice mixture to rhubarb, stirring constantly; boil for 1 additional minute, or until thickened. Remove pan from heat, stir in 1 teaspoon vanilla, and pour mixture into a large mixing bowl; cool completely, in the refrigerator.
To make the whipped cream, in a medium sized mixing bowl, using a mixer on medium high speed, beat together cream, powdered sugar and vanilla extract, until stiff peaks form.
To assemble the pie, stir strawberries and cherries into rhubarb mixture and pour the filling into baked pie crust; top with whipped cream.
Yield: 8-10 servings