After serving as pastry cook under Chef Dana Cree at Chicago's Blackbird, lead baker at Hoosier Mama Pie Company, and pastry chef at Straight Wharf in Nantucket, Molly Svec decided to pursue her lifelong dream of opening a bakery with her sister Meg. In 2016, Spilt Milk opened in Oak Park to rave reviews. As pastry chef/co-owner of this bustling business, Molly stays grounded by making the time to unwind in nature. One of her favorite activities is hiking through the forest and shoreline near her parents’ home in Three Oaks, Michigan.
- 2 1/2 cup all-purpose flour
- 1 tbsp kosher salt
- 1 tbsp sugar
- 8 oz. cold butter
you will not use this entire amount
- 1 cup cold water
- 2 Tablespoons apple cider vinegar
Cut butter into dry ingredients; we find that a food processor works best. Pulse until mixture is somewhat uniform looking, without big chunks of butter.
- Start to add dough water, about 3 tbsp to start. Using a wooden spoon, stir the mixture until it starts to come together. Be sure to scrape off the spoon as you go to get the wet bits off of the side and into the mixture. If it still seems quite dry, add the water tsp by tsp until the dough comes together into a shaggy mass.
- Turn the dough out onto the table and work it a bit to get it to come together into 2 flat discs. Cover with plastic and refrigerate at least 2 hours.
- Now you’re ready to make a pie! Remove the dough from the refrigerator and roll each ball out to fit a 9-inch pie tin, rolling it to about a 12-inch round. Fit one of the rounds into your buttered and floured pie tin. Refrigerate these while you get everything else set.
- 3 tbsp tapioca starch
- 3 tbsp arrowroot powder
- 1 1/4 cup sugar
- Pinch of salt
- Pinch of black pepper
- 4 cups rhubarb, peeled and chopped into 2-inch pieces
- 2 cups strawberries, hulled and cut into medium pieces
- 1 tbsp fresh lemon juice
- Start with the tapioca starch, arrowroot poweder, sugar, salt, and pepper in the bowl. Mix them to make sure there are no lumps. Add the fruit and lemon juice. Mix until combined. There will be a bit of dry mix in the bottom of the bowl. Don’t worry! It’ll all go into the pie and be just fine.
- Grab your dough out of the fridge. Sprinkle a tbsp each of sugar and flour on the bottom of the pie crust in the tin, then mix it around with your fingers. This will help to thicken the fruit juices that go to the bottom of the pie and keep the crust from getting soggy.
- Now, add your fruit mixture – be sure to scrape all of the dry mix from the bowl and your spatula – you don’t want to miss any of that!
- Top the pie with the other round of dough. Press the two pieces of dough together along the rim of the pie tin to seal the outer edge. You’ll want to trim the excess dough along the edge; there should be about an inch of dough hanging over. Crimp around the edge.
- Put your pie in the freezer for about 1 hour.
- Preheat the oven to 375 degrees.
- Brush your pie with a 50\50 mixture of cream and milk, but be careful that it doesn’t pool too much around the crust. Generously sprinkle with granulated sugar, and cut decorative vents in the top. Place in your preheated oven on a sheet pan. Bake for 20 minutes at 375. Reduce heat to 350 and continue baking your pie for about another hour. Check the internal temperature of the pie with an instant-read thermometer stuck into the pie one inch from the outer crust. It is done baking when it reaches 212 degrees. The goo leaking from the pie should be quite thick and sticky looking. If the crust is browning too quickly, use foil to cover the parts that are getting dark.
- Once the pie is done baking, let it cool entirely! Do not slice it while it’s warm or the juices will run and you’ll end up with a watery pie.