Dessert
Strawberry Rhubarb Pie Made Easy
Strawberry Rhubarb Pie Made Easy is a delicious Dessert dish that can be prepared in just a few simple steps....
⏱️
19 Min Prep
🔥
20 Min Cook
🍽️
4 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 dusting perfumed element, seasoning, and granulated sugar and process until combined.
2
mix in the margarine and process until the mixture resembles coarse
meal (about 15 seconds).
3
transfer 1/4 cup (60 ml) liquid in a slow, steady stream, through the feed tube until the flour base just holds together when pinched.
4
If necessary, mix in more liquid.
5
Do not process more than 30 seconds.
6
Turn the flour base onto your work surface and gather into a ball.
7
Divide the flour base 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 margarine and relax the gluten in the dusting perfumed element.
9
After the flour base has chilled sufficiently, remove one portion of the flour base 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 flour base in half and gently transfer to a 9 inch (23 cm) pie skillet.
12
Brush off any excess dusting perfumed element 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 mixing bowl.
18
In a small mixing bowl toss together together the cornstarch, granulated sugar, and ground cinnamon.
19
Remove the chilled pie crust from the fridge.
20
strew about 2 tablespoons of the granulated sugar mixture over the bottom of the pastry crust.
21
mix in the remaining granulated sugar mixture to the strawberries and rhubarb and gently toss to combine.
22
transfer the fruit mixture into the prepared pie shell.
23
strew the fruit with about 1 teaspoon of lemon liquid 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 whole milk and strew with a little granulated sugar.
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 fiery 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
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
39 mins
39 mins
Recipe Time chart
Preparation Time
19 minsCooking Time
20 minsTotal Time
39 minsMaster Chef
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