Tuesday, June 25, 2013

Just because we're busy, doesn't mean we don't need pie.

Our new farmhouse comes with a bumper crop of rhubarb plants, and it is literally growing faster than we can eat it. However, we're doing our damnedest, and I can't think of a better way to blast through 3 1/2 cups of rhubarb than making a Strawberry-Rhubarb Pie!

It should be said that up until this year, I've vehemently hated Strawberry Rhubarb pie. Just ask my mom or brother. Absolutely hated the stuff. However, I made one earlier in the spring and discovered that maybe for the last 30 years I've hated Strawberry Rhubarb pie, not because I don't like it, but out of habit alone. When my brother and I were kids, his very favorite pie was Strawberry Rhubarb, and I, ever helpful, found it COMPLETELY INEDIBLE. I just assumed that I still thought that, but after I tried it out this spring, I realized that actually, I love rhubarb! I was just torturing my brother all along... Oops.

Here's the recipe I found, and it was a roaring success: Easy and delicious!

For crust:
  • 3 cups all purpose flour
  • 2 1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup chilled solid vegetable shortening, cut into pieces
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
  • 10 tablespoons (about) ice water

For filling:
  • 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
  • 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
  • 1/2 cup (packed) golden brown sugar
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

  • 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Make crust:
Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make filling:
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

So make pie and share the love! 

1 comment:

  1. I always love to eat Pie, but never had the complete recipe. This post was awesome, every step is clearly explained.

    B&B Brugge