Strawberry Rhubarb Pie
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WHAT YOU NEED:
FILLING: 2 cups rhubarb 1 2/3 quart strawberries 2 Tbsp lemon juice 3/4 cup sugar 3/4 cup flour Pinch of salt 1-2 Rosehip Spice 1½ Tbsp butter 2 Pie crusts |
CRUST:
2 cups flour 1/2 tsp salt 1/2 pound butter 2 egg yolk 4 Tbsp water |
MEHTOD:
*CRUST:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolks with water and then pour into flour mixture. Work together until it’s a cohesive ball. cut dough in half, wrap each half in wax paper and press into flat disk. Chill in the refrigerator for at least 30 minutes.
PIE:
Preheat oven to 425° F (220° C).
Slice the rhubarb and strawberries.
In a large bowl, toss the rhubarb and strawberries with the lemon juice. Set aside.
In a separate bowl, combine flour, sugar, salt.
Pour the dry ingredients into the fruit and toss to coat.
On a floured surface, roll out the bottom crust and line the pie pan, letting any extra crust hang over the edge of pan.
Fill the pie pan with the fruit and dot with pieces of butter.
Roll out the top crust, then fold in half, and then fold once more into quarter.
Cut two small slits on the folder side of the crust. Place the folder crust onto the filled pie pan. Unfold the crust to cover the whole pie.
Remove any crust that feels too excessive but leave about an inch of crust that reached beyond the circumference of the pie pan.
Fold the edges of the top crust over the bottom crust, then fold into the sides of the pie pan.
Place pie in oven, and bake until the crust is golden brown and the filling is bubbling, about 40-50 minutes.
Place a roasting pan on the rack under the pie to catch any juices that may run over.
*This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.
*CRUST:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolks with water and then pour into flour mixture. Work together until it’s a cohesive ball. cut dough in half, wrap each half in wax paper and press into flat disk. Chill in the refrigerator for at least 30 minutes.
PIE:
Preheat oven to 425° F (220° C).
Slice the rhubarb and strawberries.
In a large bowl, toss the rhubarb and strawberries with the lemon juice. Set aside.
In a separate bowl, combine flour, sugar, salt.
Pour the dry ingredients into the fruit and toss to coat.
On a floured surface, roll out the bottom crust and line the pie pan, letting any extra crust hang over the edge of pan.
Fill the pie pan with the fruit and dot with pieces of butter.
Roll out the top crust, then fold in half, and then fold once more into quarter.
Cut two small slits on the folder side of the crust. Place the folder crust onto the filled pie pan. Unfold the crust to cover the whole pie.
Remove any crust that feels too excessive but leave about an inch of crust that reached beyond the circumference of the pie pan.
Fold the edges of the top crust over the bottom crust, then fold into the sides of the pie pan.
Place pie in oven, and bake until the crust is golden brown and the filling is bubbling, about 40-50 minutes.
Place a roasting pan on the rack under the pie to catch any juices that may run over.
*This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.