• prep: 10 min
• cook: 30 min
• total: 40 min

servings:

Free-form pastries like this may not look quite as nice as an egg-washed lattice topped pie, but they involve far less effort, require no pie plate, and taste better. The first two benefits are pretty obvious, but the third is a little less intuitive, so let me explain. While a traditional pie is constrained to the volume of the plate you’re using, a free-form pie is limited only by how high you can stack the fruit. Personally, I like to create a small mountain of fruit in the middle of the dough, leaving just enough crust around the edges to tuck some back over the edges. The second thing is that there’s a trick to improving the texture of the bottom crust, while simultaneously making the crust easier to roll out and bake.

• 126 gramsall-purpose flour (~1 cup)
• 2 tablespoonsgranulated sugar
• 1/4 teaspoonsalt
• 113 gramscultured unsalted butter (8 tablespoons cut into 1/4" cubes)
• 3 tablespoonsice water
• 400 gramswhite peach (~2 large peaches)
• 200 gramsrhubarb (chopped)
• 3 tablespoonsgranulated sugar
• 1 teaspoonpotato starch (tapioca starch works as well)
• 1 vanilla bean

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