Raspberry rhubarb pie
I’m a bit out of practice making pastry. I usually only bake a pie when we have friends over for dinner. So with the pandemic it has been a while since I made one. For this pie I decided to try Kate McDermott’s all butter pastry from her book Art of Pie.
Traditional Art of the Pie All-Butter Dough
An all-butter crust is not as flaky as a butter and leaf lard crust, but the flavor can’t be beat.
FOR ONE DOUBLE-CRUST PIE OR TWO SINGLE-CRUST PIES
INGREDIENTS
2½ cups (363 grams) all-purpose flour, unbleached
½ teaspoon (3 grams) salt