Thursday, June 14, 2012

Strawberry Rhubarb Pie

If you didn't have it starred, circled, and highlighted on your calendar and are therefore unaware, we are nearly into SUMMER!!! I know the weather isn't helping! REGARDLESS we thought we would cash in on our favourite part of summer which is the amazing fresh fruit that's readily available! Of course we choose an easy way to integrate strawberries into pastry with a delicious Strawberry Rhubarb Pie!! ENJOY!

For the pastry:
5 1/2 cups sifted all-purpose flour
1 1/2 teaspoons salt
1 lb Tenderflake lard
1 egg
1 tablespoon white vinegar
1 cup ice water (Approximate)

The key to this recipe is for everything to be ice cold, to move quickly, and to mix the dough as little as possible.

NOTE: This recipe makes enough pastry for 6 crusts, or 3 whole pies. Put the disks in the freezer ready for use any time!

1. In a large bowl, mix the flour and salt together.
2. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse oatmeal.
3. In a measuring cup, combine the egg and vinegar and mix.
4. Add enough cold water to make a total of one cup of liquid.
5. Stir the liquid into the flour mixture, adding just enough to make the dough cling together then gather the dough into a ball, and separate into 6 portions.
6. Wrap each portion in saran wrap ad and refrigerate for one hour, you can chill overnite, or freeze for up to 3 months. (If freezing, let thaw for 20-30 minutes before rolling)

For the filling:
3 cups of sliced strawberries
4 cups of sliced rhubarb
1 cup sugar
3 tablespoons cornstarch
dash salt

Tip: use a vegetable peeler to remove some of the stringy fibres from the rhubarb skin.

1. Preheat oven to 400 degrees and adjust the racks so the pie will be in the center of the oven.
2. In a large bowl, mix sliced strawberries, rhubarb, sugar, cornstarch and salt together and toss gently.
3. On a lightly floured counter, roll out one of the disks of dough to about 1/8" thick to line a 9" glass pie plate. lightly press the pastry into the plate leaving some pastry to overhang.
3. Spoon in the filling but not the juice that has been extracted.
4. Roll out the other disk to 1/8" and lay it on top of the rhubarb filling. Pinch the pastry together and trim any excess with a paring knife.
5. Brush the top with with an egg wash made with 1 egg and a tablespoon of water.
6. Cut some steam vents in the top.
7. Bake the pie for 15 minutes and then reduce the temperature to 350 degrees and bake for another 40 minutes, or until the crust is golden brown, and the filling is bubbling.
8. Cool pie completely before serving, about 2 hours.

No comments:

Post a Comment