Strawberry + Rhubarb Crostata

For the crostata dough:

• 1 and 1/4 cups all-purpose flour (you may end up using another 1/2 cup of flour, start with 1 and 1/4 cups first)
• 1/4 Teaspoon Kosher Salt
• 8 Tablespoons or 1 stick cold unsalted butter, cut into tiny cubes
• 3-4 Tablespoons Ice-Cold Water

For the filling:

• 2 heaping cups sliced strawberries (9-10 ounces worth)
• 2 heaping cups rhubarb, sliced into 1/2" pieces (9-10 ounces worth)
• 1/2 cup granulated sugar
• 2 tablespoons corn starch
• Pinch of kosher salt

Optional:

• 1 Egg to make an egg wash to brush on crust right before baking
• Coarse turbinado sugar to sprinkle over egg wash right before baking

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Make + chill the crostata dough:

• In a food processor or using your hands, gently pulse or mix 1 and 1/4 cups of flour and salt.
• Pulse in the cubes of butter until they are about the size of peas.
• Drizzle in the first 3 tablespoons of ice cold water and pulse a few times until the dough just starts to come together. The dough should start together when you press it in your hands. If it's a little on the dry side, add the additional tablespoon of water. If the dough is a little on the wet side, gradually add a bit more flour.
• On a floured surface, bring the dough together with your hands, shape it into a disc, wrap is saran wrap, chill in refrigerator for 1 hour, or in freezer for 30 minutes.
• Preheat your oven to 375* F.

Prepare filling:

• While the pie dough is chilling, slice strawberries and rhubarb, and gently mix in a large bowl with sugar to macerate (this helps release their sugar and juices) for about 15-20 minutes.

Assemble crostata:

• Roll out your pie dough into about a 12" diameter, about 1/8" thick, and transfer it onto a baking sheet lined with baking sheet.
• Stir cornstarch and pinch of salt into strawberry and rhubarb mixture.
• Gently transfer strawberry rhubarb mixture into the center of the dough, being sure to leave about 2" perimeter.
• Carefully fold the perimeter of the dough over the mixture, creating pleats if desired.
• For a shinier more golden crust, brush the dough with a beaten egg and sprikle with sugar.

Bake, cool, + serve:

• Bake for about 35 minutes, or until the crust is slightly golden brown.
• Let cool for about 30 minutes, and serve while still warm with your favorite vanilla ice cream.

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