Ingredients:
- 1 store-bought pie crust (preferably all-butter)
- 2 cups fresh strawberries, hulled and halved
- 1 cup rhubarb, cut into ½-inch pieces
- ¼ cup granulated sugar, plus extra for sprinkling
- 1 tablespoon cornstarch
- 2 tablespoons Sicilian Lemon White Balsamic Vinegar
- 2 tablespoons Butter Premium Olive Oil, plus extra for brushing
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 1 egg, beaten (for egg wash)
- Optional: Confectioners' sugar, vanilla ice cream, or whipped cream, for serving.
Instructions:
- In a large mixing bowl, combine strawberries and rhubarb.
- Add granulated sugar, cornstarch, balsamic vinegar, olive oil, vanilla extract, and a pinch of salt. Toss gently to coat the fruits evenly. Let the mixture sit for about 10 minutes to marinate and draw out juices.
- Preheat your oven to 375ºF (190ºC).
- Roll out the pie crust on a lightly floured surface into a circle about 12 inches in diameter. Transfer to a parchment-lined baking sheet.
- Spoon the fruit mixture onto the center of the crust, leaving a 2-inch border.
- Gently fold the edges of the crust over the fruit, overlapping slightly where necessary to create a pleated pattern.
- Brush the folded edges of the crust with beaten egg and butter olive oil (if desired) and sprinkle with a little granulated sugar.
- Bake in the preheated oven for about 35-40 minutes or until the crust is golden brown and the filling is bubbly.
- Remove from the oven and let cool on the baking sheet for at least 10 minutes.
- Serve warm or at room temperature. For an extra touch of decadence, add a scoop of vanilla ice cream or a dollop of whipped cream on top.