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Best Strawberry Rhubarb Pie in Chicago

Strawberry Rhubarb Pie

What the real thing tastes like

Real ingredients (via TheMealDB): 350g Flour, 1 tsp Salt, 2 tbs Sugar, 1 cup Butter, 1/2 cup Water, 450g Rhubarb, 450g Strawberries, 3 tbs Cornstarch, 150g Sugar, 1/4 tsp Cinnamon, 1 tsp Lemon Juice, 2 tbs Unsalted Butter…

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Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds. Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour. After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center

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