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Rhubarb and Strawberry Pie

List of Ingredients

2 cups flour
1 1/4 cups sugar
1 tbls baking powder
1/2 tsp salt
1/2 cup part skim ricotta, well chilled
3 tbls skim milk, chilled
1 egg white, chilled
2 tbls unsalted butter, diced and chilled
1/2 tsp vanilla
3 tbls cornstarch
2 pounds rhurbarb, cleaned and cut in 1 inch cubes
2 pints strawberries, hulled and halved
Zest of one orange




Recipe

To make the dough, combine the flour, 1/4 cup of the sugar, baking powder and salt in the bowl of a food processor fitted with a steel blade. Process these ingreients for about 15 seconds or until they are blended.
Add the ricotta, skim milk, egg white, butter and vanilla through the feed tube and pulse the machine on and off, mixing just long enough for the dough to develop into a shaggy mass. Turn the dough onto a lightly covered work surface and gently pat into a ball. Wrap the dough and chill for at least one hour. Then, roll out the dough to fill the bottom of a 9 inch pie pan. Reserve the remainder.

Stir the remaining 1 cup of sugar with the cornstarch. Add the rhubarb, strawberries and orange zest. Toss until the fruit is well coated. Place in shell.

Roll out remaining dough to fit over the top. Crimp edges and brush with egg wash. To make an egg wash, mix a beaten egg with water, milk or cream.

Bake in a 350 degree oven for about 45 minutes or until the fruit is very tender and juicy and the crust is golden brown.