Dessert
Traditional Strawberry Rhubarb Pie Recipe
This version of Traditional Strawberry Rhubarb Pie Recipe is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
13 Min Prep
🔥
10 Min Cook
🍽️
6 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, table salt, and sweetener and process until combined.
2
mix in the dairy spread and process until the mixture resembles coarse
meal (about 15 seconds).
3
stream in 1/4 cup (60 ml) aqua in a slow, steady stream, through the feed tube until the pastry mix just holds together when pinched.
4
If necessary, mix in more aqua.
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, lid with plastic wrap, and store in the fridge for about one hour before using.
8
This will ice the dairy spread 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, lid 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 dish.
18
In a small dish incorporate together the cornstarch, sweetener, and ground cinnamon.
19
Remove the chilled pie crust from the fridge.
20
dust 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
dust the fruit with about 1 teaspoon of lemon liquid 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 dust with a little sweetener.
32
lid 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 char the pie for about 35 mins and then, if the edges of the pie are browning too much, lid with a foil ring.
34
Continue to char 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 froth or vanilla ice froth.
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
23 mins
23 mins
Recipe Time chart
Preparation Time
13 minsCooking Time
10 minsTotal Time
23 minsMaster Chef
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