Strawberry Rhubarb Pie
Blog post
Recipe for 1 9" pie crust.
Ingredients:
Sweet Pie Crust x 2 for this pie
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 tsp Kosher salt
1 stick + 1 Tbsp cold unsalted butter
1 large egg yolk
Filling
3 cups strawberries, hulled and halved
2 cups of rhubarb
1 zest of orange
2/3 cups of all-purpose flour
2 cups granulated sugar
1 pinch of salt
2 Tbsp cornstarch
1 Tbsp water
1 Tbsp butter
1 egg
Making the pastry crust
1. Recipe requires 2 batches for the bottom and top crusts.
2. Using your food processor, add the flour, confectioners' sugar, and salt and pulse to mix.
3. Add the diced butter, and the egg yolk and process in long pulses until the dough forms clumps and is coming together. Slowly add a tablespoon of cold water at a time if needed to bring together. Do not over mix.
4. Turn the dough out onto your work surface and lightly knead together to make sure all ingredients are incorporated smoothly together.
5. Wrap in plastic wrap and place in the refrigerator for about 20-30 at the minimum to chill.
6. Time to roll out the dough. Flour your working surface and lightly flour the dough as well. Roll out the dough until it's about 1/4" thick and larger than your pie shell. You can flip the dough over as you're rolling out to get a better roll out.
7. Hold the rolling pin at one end of the dough and lightly start rolling it up and around. Make sure the dough is loose and gently drape into the pie shell, or over the fruit for the top layer.
8. Trim up the dough and place parchment paper on top of the crust and weigh down with rice, dry beans, or anything that will keep the pastry dough from rising.
9. Place the baking dish into the oven and bake at 350 for approximately 12-15 mins.
Making the filling
1. Hull and halve the strawberries, and rhubarb cut into 1" pieces.
2. Whisk the cornstarch and water until throughly combined.
3. In a large bowl, add the strawberries, rhubarb, orange zest, flour, granulated sugar, salt, and cornstarch mixture. Allow mixture to stand for 30 mins before scooping mixed fruit into the pre-baked pie shell.
Prepping for the oven
1. Roll out the 2nd pie crust and drape on top of fruit mixture. Pinch edges decoratively if desired.
2. Cut steam vents into the dough. Which the egg and brush on top.
3. Oven should still be at 350 degrees. Bake for about 1 hour until the filling is bubbling and the crust is beautifully golden brown. If the crust browns too quickly, the pie should be mid-level in the oven, cover with tin foil and continue to bake until filling is bubbling.
4. Let pie cool for about 2 hours before serving. Store in the fridge for up to 2 days for maximum freshness...if it lasts this long!
5. Serve warm or chilled. Vanilla ice cream is a great complement.
Pie crust adapted from Dorie Greenspan. Filling is an original recipe.
Recipe for 1 9" pie crust.
Ingredients:
Sweet Pie Crust x 2 for this pie
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 tsp Kosher salt
1 stick + 1 Tbsp cold unsalted butter
1 large egg yolk
Filling
3 cups strawberries, hulled and halved
2 cups of rhubarb
1 zest of orange
2/3 cups of all-purpose flour
2 cups granulated sugar
1 pinch of salt
2 Tbsp cornstarch
1 Tbsp water
1 Tbsp butter
1 egg
Making the pastry crust
1. Recipe requires 2 batches for the bottom and top crusts.
2. Using your food processor, add the flour, confectioners' sugar, and salt and pulse to mix.
3. Add the diced butter, and the egg yolk and process in long pulses until the dough forms clumps and is coming together. Slowly add a tablespoon of cold water at a time if needed to bring together. Do not over mix.
4. Turn the dough out onto your work surface and lightly knead together to make sure all ingredients are incorporated smoothly together.
5. Wrap in plastic wrap and place in the refrigerator for about 20-30 at the minimum to chill.
6. Time to roll out the dough. Flour your working surface and lightly flour the dough as well. Roll out the dough until it's about 1/4" thick and larger than your pie shell. You can flip the dough over as you're rolling out to get a better roll out.
7. Hold the rolling pin at one end of the dough and lightly start rolling it up and around. Make sure the dough is loose and gently drape into the pie shell, or over the fruit for the top layer.
8. Trim up the dough and place parchment paper on top of the crust and weigh down with rice, dry beans, or anything that will keep the pastry dough from rising.
9. Place the baking dish into the oven and bake at 350 for approximately 12-15 mins.
Making the filling
1. Hull and halve the strawberries, and rhubarb cut into 1" pieces.
2. Whisk the cornstarch and water until throughly combined.
3. In a large bowl, add the strawberries, rhubarb, orange zest, flour, granulated sugar, salt, and cornstarch mixture. Allow mixture to stand for 30 mins before scooping mixed fruit into the pre-baked pie shell.
Prepping for the oven
1. Roll out the 2nd pie crust and drape on top of fruit mixture. Pinch edges decoratively if desired.
2. Cut steam vents into the dough. Which the egg and brush on top.
3. Oven should still be at 350 degrees. Bake for about 1 hour until the filling is bubbling and the crust is beautifully golden brown. If the crust browns too quickly, the pie should be mid-level in the oven, cover with tin foil and continue to bake until filling is bubbling.
4. Let pie cool for about 2 hours before serving. Store in the fridge for up to 2 days for maximum freshness...if it lasts this long!
5. Serve warm or chilled. Vanilla ice cream is a great complement.
Pie crust adapted from Dorie Greenspan. Filling is an original recipe.
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