Strawberry Rhubarb Pie
I recommend using a food scale to measure your ingredients. The crust is made and then it is recommended to let it rest in the fridge for a few hours. Once you take the dough out of the fridge you can make the filling and then roll out the dough and assemble. Then finally bake. Detailed instructions bellow.
Crust
Ingredients
- 225g all purpose flour
- 225g cold unsalted butter
- 4g salt
- 15g sugar
- 115g cold tap water
Directions
In a bowl mix and whisk together flour, salt, and sugar. Next cut up your butter into cubes maybe a little larger than a dice (die?). Toss the butter cubes in the bowl with the flour mixture and once they are all covered, one by one squish them with you thumb and index finger so that you get flat pieces of butter.
After all butter cubes have been squished add in the cold water. Now mix in the water with your hands. Once mixed switch to more of a kneading motion of grabbing and folding. Once most of the flour has formed to the dough dump out the dough ball and flour on the counter and continue kneading unitl all is combined. Additional flour may be needed to prevent sticking. If things fall apart now thats alright just use your hands to bring it all back together.
Roll out the shaggy dough ball to a large rectangle and then fold like a letter then again in half.
Roll the dough a bit more and then cut in half. The place two halves in the fridge to rest. I placed mine in small sandwich ziplock bags. I left the dough to rest for 4 hours. Remove dough from fridge and begin making the filling. Also preheat the oven to 400F
Filling
Ingredients
- 2 quarts of strawberries
- 4 or 5 sticks of ruhbarb
- 1/4 cup cornstarch
- sprinkle of salt
- 2/3 cup sugar ( I mixed white with a bit of coarse sugar)
Directions
Cut the ends off of the straberries and cut any large berries into smaller peices and put in a bowl. Remove the leaves from the rhubarb and ends and cut remaining stalks into short peices and place in the same bowl. Next add the salt, sugar and cornstarch and toss to evenly coat and combine ingredients. Set the filling asside and prepare the dough for assembly. As the filling sits the berries will release some of their moisture and the powdery coating will become more syrupy.
Assemble & Bake
Ingredients
- couple dabs of butter
- egg
- coarse sugar
Directions
Roll the first dough piece out for the bottom of the pie. Place the rolled dough in the pie pan or cast iron skillet. Add the filling ontop of the dough in the pan and try to evenly distribute the filling. Dot the filling with dabs of butter.
Roll out the second dough piece for the top of the pie. Place the dough on top of the half formed pie to cover and crimp the edges. I tried folding in the endges but you can try whatever you like. Lightly wash with a beaten egg and sprinkle generously with coarse sugar.
If you have any excess dough you can cut it into shapes and press into the top dough and wash and sprinkle again. Cut some slits or holes in the top of the pie to let steam escape.
Place the assembled pie in a preheated oven at 425F for 20 mins. Then drop the oven temp to 350F and bake for another hour. Cover with foil if top gets too dark.
Remove the pie and let rest till completely cooled ( if you have the will power to resist).
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