Strawberry Rhubarb Pie
Pie Crust (Short Crust Pastry):
2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) chunks
1/4 to 1/2 cup (60 - 120 ml) ice water
Strawberry Rhubarb Filling:
1 pound (454 grams) rhubarb, cut into 1/2 inch (1.5 cm) pieces
1 pound (454 grams) fresh strawberries, cut into 1 1/2 inch (4 cm) pieces
3 tablespoons (30 grams) cornstarch
3/4 cup (150 grams) granulated white sugar
1/4 teaspoon ground cinnamon
1 teaspoon fresh lemon juice
2 tablespoons (28 grams) unsalted butter, cut into small chunks
Glaze:
2 tablespoons milk
Granulated white sugar
Pie Crust: In a food processor, place the flour, salt, and sugar and process
until combined. Add the butter and process until the mixture resembles coarse
meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream,
through the feed tube until the dough just holds together when pinched. If
necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough
in half, flattening each half into a disk, cover with plastic wrap, and
refrigerate for about one hour before using. This will chill the butter and
relax the gluten in the flour.
After the dough has chilled sufficiently, remove one portion of the dough from
the fridge and place it on a lightly floured surface. Roll the pastry into a
12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and
to ensure uniform thickness, keep lifting up and turning the pastry a quarter
turn as you roll (always roll from the center of the pastry outwards).) Fold
the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off
any excess flour and trim any overhanging pastry to an edge of 1/2 inch (1.5
cm). Refrigerate the pastry, covered with plastic wrap, while you make the
filling.
Remove the second round of pastry and roll it into a 13 inch (30 cm) circle.
Using a pastry wheel or pizza cutter, cut the pastry into 3/4 inch (2 cm)
strips. Place the strips of pastry on a parchment paper-lined baking sheet,
cover with plastic wrap, and place in the refrigerator for about 10 minutes.
Preheat the oven to 400 degrees F (205 degrees C) and place the oven rack in
the lower third of the oven. Put a baking sheet on the oven rack. (The pie
plate will be placed on the hot baking sheet to catch any spills.)
Make the Strawberry Rhubarb Filling: Place the cut strawberries and rhubarb in
a large bowl. In a small bowl mix together the cornstarch, sugar, and ground
cinnamon.
Remove the chilled pie crust from the fridge. Sprinkle about 2 tablespoons of
the sugar mixture over the bottom of the pastry crust. Add the remaining sugar
mixture to the strawberries and rhubarb and gently toss to combine. Pour the
fruit mixture into the prepared pie shell. Sprinkle the fruit with about 1
teaspoon of lemon juice and dot with 2 tablespoons of butter.
Remove the lattice pastry from the refrigerator and, starting at the center
with the longest strips and working outwards, space the strips about 3/4 inch
(2 cm) apart. Use the shortest pastry strips at the outer edges. Then, rotate
pie plate a quarter turn, and repeat the process with the rest of the strips.
Weave the top strips over and under the bottom strips. Trim the edges of the
strips, leaving a 1 inch (2.5 cm) overhang. Seal the edges of the pastry strips
by folding them under the bottom pastry crust and flute the edges of the
pastry. Brush the lattice pastry with milk and sprinkle with a little sugar.
Place the pie plate on the hot baking sheet and bake the pie for about 35
minutes and then, if the edges of the pie are browning too much, cover with a
foil ring. Continue to bake the pie for another 10 minutes or until the crust
is a golden brown color and the fruit juices begin to bubble.
Remove the pie from the oven and place on a wire rack to cool for several
hours. Serve at room temperature with softly whipped cream or vanilla ice
cream. Leftovers can be stored in the refrigerator for about 3 days. Reheat
before serving. This pie can be frozen.
Makes one 9 inch (23 cm) pie.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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