Strawberry Rhubarb Pie from The Art of the Pie

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Strawberry Rhubarb Pie from The Art of the Pie

Ingredients

  • 1 double crust Art of the Pie® dough recipe (Below)
  • Rhubarb fresh or unthawed frozen
  • Strawberries fresh or unthawed frozen
  • 1 cup of sugar for a 9″ deep dish pie pan- adjust up or down if you are using a larger or smaller pie pan
  • A small squeeze of lemon
  • teaspoon salt
  • a pinch or grating of fresh nutmeg
  • 2 tablespoons quick cooking tapioca
  • ¼ cup flour
  • 1 egg white + 1 tablespoon water mixed together
  • extra sugar for sprinkling

Instructions

  • In your pie pan, mix 1 part strawberries and 2 parts rhubarb together so that it comes to about ½ inch below the top of the pie pan.
  • Pour the fruit in to a medium sized bowl and rinse and wipe dry the pie pan you used to measure the fruit and set in the fridge to chill the pan.
  • Add the sugar, a small squeeze of lemon, nutmeg, tapioca and flour to the bowl of fruit and mix with a spoon until the fruit (frozen or fresh) is coated with the other ingredients.
  • Roll out the bottom dough and place it in the pie pan.
  • Spoon in the fruit filling.
  • Roll out the upper crust and place it on top of the fruit filling.
  • Crimp the edges and with a knife cut some vents on top.
  • You may also choose to make a lattice crust. (Here’s a nifty video of me showing you how to do it!)
  • With a pastry brush, lightly spread over some of the egg white wash (you can save the rest for a day or two covered in the fridge for more pies).
  • Sprinkle evenly with about 2 teaspoons of sugar.
  • Place in a preheated 425F oven for 20 minutes, turn oven down to 375 and bake for an additional 40 minutes.

Notes

I treat frozen fruit just exactly the same as fresh, so don’t overfill your pie pan, stay about ½” below the rim with the filling, and don’t thaw the fruit.

Recipe: Art of the Pie® Basic Pie Dough

Ingredients

  • 2-1/2 cups 363g unbleached all purpose flour
  • 1/2 tsp 3g salt
  • *8 Tbs 112g of Kerrygold or other salted or unsalted butter, cut into tablespoon size pieces
  • *8 Tbs 112g leaf lard
  • 8 Tbs 118g of ice water (This is an average but sometimes the dough takes more or less.)
  • * For ALL BUTTER dough use 14 Tbs (196g of Kerrygold or other salted or unsalted butter for your total fat)
  • * For VEGAN dough use 8 Tbs Earth Balance Buttery Stick, plus 8 Tbs Earth Balance Shortening Stick for a total of 16 Tbs (224 g).

Instructions

  • Put all ingredients but the ice water in a large bowl.
  • With clean hands, blend the mixture together until it looks like coarse meal with some lumps in it that looks like cracker crumbs, peas, and almonds. The lumps make flakey pies.
  • Sprinkle ice water over mixture and stir lightly with a fork.
  • Squeeze a handful of dough together. Mix in a bit more water if it doesnʼt keep together.
  • Divide the dough in half and make two chubby disks about 5 inches across.
  • Wrap the disks separately in plastic wrap and chill for about an hour.
  • Take out one disk and put it on a well-floured board, pastry cloth, parchment paper or plastic wrap.
  • Sprinkle some flour onto the top of the disk. Thump the disk with your rolling pin several times.
  • Turn it over and thump the other side.
  • Sprinkle more flour onto the top of the crust if needed to keep the pin from sticking and roll the crust out from the center in all directions.
  • When it is an inch or so larger than your pie pan, brush off the extra flour on both sides. Fold the dough over the top of the pin and lay it in the pie pan carefully.
  • Donʼt worry if the crust needs to be patched together; just paint a little water where it needs to be patched and “glue” on the patch piece.
  • Put the filling in the pie and repeat the process with the other disk.

Notes

This recipe will make one double-crust pie or two single-crust pies for 9" pie pans. Leaf lard is available at some butcher shops, farmers markets and also by mail-order. *If you prefer an all-butter crust, use about 14 Tablespoons of Kerrygold or other salted or unsalted butter for your total fat. It will take about 5-7 minutes to put the dough together. Minimum chill time is 20 minutes but 1-2 hours is great. After chilling, dough discs may be frozen for up to 1 month. Be Happy and Make Pie!

 

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  • Carrie Smetana
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