Ingredients For the Dough:

2 2/3 cups all-purpose flour, plus more for dusting

2 tablespoons granulated sugar

1 teaspoon fine salt

2 large eggs

2 tablespoons heavy cream or milk

1 cup (16 tablespoons) Kerrygold

Unsalted Butter

cut into big pieces

For the Filling:

8 ounces strawberries, hulled and quartered (about 1 1/2 cups)

8 ounces rhubarb, trimmed, peeled, and cut into 1/2-inch pieces (about 1 1/2 cups)

1/2 cup granulated sugar

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

2 teaspoons fresh orange zest

1/2 teaspoon pure vanilla extract

1 large egg

3 tablespoons milk

A few tablespoons demerara sugar (such as Sugar in the Raw) or another coarse sugar, for sprinkling on top (can substitute regular granulated sugar)

Instructions:

  1. In a food processor fitted with a steel blade, combine the flour, sugar and salt. In a small bowl, beat the eggs and 1 tablespoon of the cream.
  2. Add the Kerrygold Unsalted Butter to the flour mixture; pulse until you have lumps of butter the size of a black bean. Add the egg mixture and blend until it just barely comes together.
  3. Put the dough on a lightly floured surface and form into a 1-inch thick rectangle. Wrap in plastic and chill for at least 30 minutes.
  4. In a medium mixing bowl, combine the strawberries, rhubarb, sugar, cornstarch, citrus juice, zest, and vanilla extract.
  5. Preheat the oven to 400°F. Line a large baking sheet with parchment paper. In a small bowl, whisk the egg and milk.
  6. Unwrap the pie dough and divide it into two pieces. Rewrap one piece and return it to the refrigerator.
  7. On a flour-dusted surface, roll the dough into a large square; Cut into 8 equal-sized squares and place on the baking sheet. Add a few spoonfuls of filling and fold them into a turnover.
  8. Crimp the edges with a fork, brush with the egg wash, and sprinkle with the coarse sugar. Bake for 20-25 minutes, until golden brown.