Strawberry Rhubarb Pie
A classic American pie with a buttery, flaky lattice crust and a sweet-tart filling of fresh strawberries and rhubarb. Perfect served warm with whipped cream or a scoop of vanilla ice cream.
Ingredients
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Butterβ 224.8 g 16 pcs
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Flourβ 350 g π§ 583.3 ml π₯ 2Β½ cup
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Sugarβ 150 g π§ 176.5 ml π₯ 12 tbsp
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Unsalted Butterβ 28.1 g π§ 29.6 ml π₯ 2 tbsp
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Sugarβ 50 g π§ 58.8 ml π₯ 4 tbsp
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Strawberriesβ 450 g 37Β½ pcs
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Cornstarchβ 28.8 g π§ 44.4 ml π₯ 3 tbsp
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Sugarβ 25.1 g π§ 29.6 ml π₯ 2 tbsp
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Rhubarbβ 450 g 15 pcs
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Milkβ 30.5 g π§ 29.6 ml π₯ 2 tbsp
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Cinnamonβ 3 g 1 pcs
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Lemon Juiceβ 4.9 g π§ 4.9 ml π₯ 1 tsp
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Saltβ 5.9 g π§ 4.9 ml π₯ 1 tsp
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Waterβ 15 g π§ 15 ml π₯ 1 tbsp
Total nutrition
4326 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- To make the pie crust, place 350g flour, 1 tsp salt, and 2 tbsp sugar in a food processor and pulse until combined. Add 225g cold butter and process until the mixture resembles coarse crumbs, about 15 seconds. With the processor running, pour 60ml water in a slow, steady stream through the feed tube, adding more water as needed, just until the dough holds together when pinched β do not process for more than 30 seconds. Turn the dough out onto a work surface, gather it into a ball, divide in half, and flatten each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Once chilled, remove one disk of dough and roll it out on a lightly floured surface into a 30cm circle, lifting and rotating the dough a quarter turn frequently to ensure even thickness. Fold the circle in half and gently transfer it to a 23cm pie pan. Trim any overhang to about 1.5cm. Cover with plastic wrap and refrigerate while you prepare the lattice and filling.
- Roll the second disk of dough into a 33cm circle. Using a pastry wheel or pizza cutter, cut the dough into strips about 2cm wide. Lay the strips on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for 10 minutes.
- To make the filling, combine 450g rhubarb cut into pieces and 450g hulled and sliced strawberries in a large bowl. In a separate small bowl, whisk together 3 tbsp cornstarch, 150g sugar, and ΒΌ tsp ground cinnamon.
- Remove the chilled pie shell from the refrigerator. Sprinkle about 2 tbsp of the sugar-cornstarch mixture evenly over the bottom of the crust. Toss the remaining mixture with the fruit until evenly coated, then pour the filling into the pie shell. Drizzle with 1 tsp lemon juice and dot the surface with 2 tbsp unsalted butter cut into small pieces.
- Retrieve the lattice strips from the refrigerator. Starting from the centre with the longest strips, lay half the strips across the filling, spacing them about 2.5cm apart. Fold back every other strip halfway, lay a perpendicular strip across, then unfold the folded strips. Fold back the alternate strips and lay another perpendicular strip. Continue weaving until the lattice is complete. Trim the strip ends to a 2.5cm overhang, fold them under the bottom crust edge, and crimp or flute to seal. Brush the lattice with 2 tbsp milk and sprinkle with a little sugar. Cover the pie and refrigerate while you preheat the oven to 205Β°C, placing the rack in the lower third of the oven with a foil-lined baking sheet on it to catch drips.
- Place the pie pan on the hot baking sheet and bake for 35 minutes. If the edges begin to brown too quickly, cover them with a foil ring. Continue baking for a further 10 minutes, or until the crust is deep golden brown and the fruit juices are bubbling. Transfer the pie to a wire rack and allow to cool for several hours before serving at room temperature. Leftovers keep in the refrigerator for up to 3 days; reheat before serving. The pie can also be frozen.
Source:
TheMealDB
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