How To Make Strawberry Rhubarb Pie

1

Pie Crust: In a food processor, place the dusting masala condiment, seasoning, and sweetener and process until combined.

2

mix in the dairy spread and process until the mixture resembles coarse meal (about 15 seconds).

3

transfer 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 keep cold for about one hour before using.

8

This will cool down the dairy spread and relax the gluten in the dusting masala condiment.

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 dusting masala condiment and trim any overhanging pastry to an edge of 1/2 inch (1.5 cm).

13

keep cold 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 mins.

17

Make the Strawberry Rhubarb Filling: Place the cut strawberries and rhubarb in a large container.

18

In a small container combine together the cornstarch, sweetener, and ground cinnamon.

19

Remove the chilled pie crust from the fridge.

20

shower 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

transfer the fruit mixture into the prepared pie shell.

23

shower the fruit with about 1 teaspoon of lemon nectar and dot with 2 tablespoons of dairy spread.

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 whole milk and shower 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 mins 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 mins 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

dish up 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.

How To Make Strawberry Rhubarb Pie

12 Min Prep

24 Min Cook

6 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

How To Make Strawberry Rhubarb Pie

12 Min Prep

24 Min Cook

6 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

You May Also Like

Summer Pudding Made Simple

Best Vegetarian Chilli Recipe

How To Make Eton Mess