Dessert
Authentic Strawberry Rhubarb Pie
This version of Authentic Strawberry Rhubarb Pie is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
13 Min Prep
🔥
38 Min Cook
🍽️
3 Servings
🥗
Vegetarian
Ingredients
- 350g Flour
- 1 tsp Salt
- 2 tbs Sugar
- 1 cup Butter
- 1/2 cup Water
- 450g Rhubarb
- 450g Strawberries
- 3 tbs Cornstarch
- 150g Sugar
- 1/4 tsp Cinnamon
- 1 tsp Lemon Juice
- 2 tbs Unsalted Butter
- 2 tbs Milk
- Spinkling Sugar
Instructions
1
Pie Crust: In a food processor, place the baking flour, seasoning, and sweetener and process until combined.
2
mix in the margarine and process until the mixture resembles coarse
meal (about 15 seconds).
3
stream in 1/4 cup (60 ml) moisture in a slow, steady stream, through the feed tube until the pastry mix just holds together when pinched.
4
If necessary, mix in more moisture.
5
Do not process more than 30 seconds.
6
Turn the pastry mix onto your work surface and gather into a ball.
7
Divide the pastry mix in half, flattening each half into a disk, put a lid on with plastic wrap, and store in the fridge for about one hour before using.
8
This will ice the margarine and relax the gluten in the baking flour.
9
After the pastry mix has chilled sufficiently, remove one portion of the pastry mix from the fridge and place it on a lightly floured surface.
10
Roll the pastry into a 12 inch (30 cm) circle.
11
(To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the pastry mix in half and gently transfer to a 9 inch (23 cm) pie wok.
12
Brush off any excess baking flour and trim any overhanging pastry to an edge of 1/2 inch (1.5 cm).
13
store in the fridge the pastry, covered with plastic wrap, while you make the filling.
14
Remove the second round of pastry and roll it into a 13 inch (30 cm) circle.
15
Using a pastry wheel or pizza cutter, cut the pastry into about 3/4 inch (2 cm) strips.
16
Place the strips of pastry on a parchment paper-lined baking sheet, put a lid on with plastic wrap, and place in the refrigerator for about 10 moments.
17
Make the Strawberry Rhubarb Filling: Place the cut strawberries and rhubarb in a large dish.
18
In a small dish mash together the cornstarch, sweetener, and ground cinnamon.
19
Remove the chilled pie crust from the fridge.
20
scatter about 2 tablespoons of the sweetener mixture over the bottom of the pastry crust.
21
mix in the remaining sweetener mixture to the strawberries and rhubarb and gently toss to combine.
22
stream in the fruit mixture into the prepared pie shell.
23
scatter the fruit with about 1 teaspoon of lemon extract and dot with 2 tablespoons of margarine.
24
Remove the lattice pastry from the refrigerator and, starting at the center with the longest strips and working outwards, place half the strips, spacing about 1 inch (2.5 cm) apart, on top of the filling.
25
(Use the shortest pastry strips at the outer edges.) Then, gently fold back, about halfway, every other strip of pastry.
26
Take another strip of pastry and place it perpendicular on top of the first strips of pastry.
27
Unfold the bottom strips of pastry and then fold back the strips that weren't folded back the first time.
28
Lay another strip of pastry perpendicular on top of the filling and then continue with the remaining strips.
29
Trim the edges of the pastry strips, leaving a 1 inch (2.5 cm) overhang.
30
Seal the edges of the pastry strips by folding them under the bottom pastry crust and flute the edges of the pastry.
31
Brush the lattice pastry with dairy liquid and scatter with a little sweetener.
32
put a lid on and place in the refrigerator while you preheat the oven to 400 degrees F (205 degrees C) and place the oven rack in the lower third of the oven.
33
Put a baking sheet, lined with aluminum foil, on the oven rack (to catch any spills.)
Place the pie plate on the burning baking sheet and oven-cook the pie for about 35 moments and then, if the edges of the pie are browning too much, put a lid on with a foil ring.
34
Continue to oven-cook the pie for about another 10 moments or until the crust is a golden brown color and the fruit juices begin to bubble.
35
Remove the pie from the oven and place on a wire rack to cool for several hours.
36
present at room temperature with softly whipped heavy cream or vanilla ice heavy cream.
37
Leftovers can be stored in the refrigerator for about 3 days.
38
Reheat before serving.
39
This pie can be frozen.
40
Makes one 9 inch (23 cm) pie.
Recipe Information
Cuisine
British
British
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
51 mins
51 mins
Recipe Time chart
Preparation Time
13 minsCooking Time
38 minsTotal Time
51 minsMaster Chef
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