Strawberry Rhubarb Pie
April 6, 2011
Tags: Apple Pie, Baklava Crust, banana cream pie, Buttery pie crust, custom cakes, custom cakes nyc, custom cakes the bronx, custome cakes new york city, Flaky Pie Crust, French Cut rolling pin, pastry dough, Rhubarb, Strawberry Rhubarb Pie, Thanksgiving, Wilton Fondant Roller
I have a number of colleagues who are foodies and I spent a fair amount of my “water cooler” chat discussing sweets and baking endeavours. Today I gave some tips about icing a cake, later on the security personelle and I discussed pies and puddings. Lemon Meringue came up and I realized I’ve never made one!! Dare I admit?! A study of lemon merignue is soon to come.
In this conversation I found myself thinking of my grandmother who was a decorated pie maker, in fact when she passed away her banana cream pie was mentioned in her eulogy. Her birthday is this month so a banana cream recipe is in our sweet future.
Around midnight as I left work and I popped into a grocery store that was open late I found myself shocked and elated to find rhubarb on display in the produce aisle. I searched high and low for this red-celery-looking-tart veggie all summer with few results. Some grocers even looked at me funny when I asked for it. Its typically in season when strawberries are, in May and June (in New York). The few times I found it in the blistering summer months my motivation to bake Strawberry Rhubarb Pie did not last far past my trip home, and sadly the rhubarb usually spoiled before I got up the energy to heat up my kitchen in 90 degree weather.
This rare find of Rhubarb sealed the day for me. Lets talk pie!
As I mentioned my rhubarb went bad a time or two before I got around to cooking it. Then of course it dawned upon me that perhaps a hot summer day isn’t always a pie baking day. But you don’t have to sacrifice your rhubarb. Chop it up and freeze it! The last strawberry rhubarb I made was at Thanksgiving.
Yeah I know- no one is jonesing for reminders of cold weather or Turkey naps as its finally feeling like spring is here. There were so many pies at Thanksgiving that my father joked that each of us could have one to ourselves.
Sure fresh fruit is always preferred, but using frozen fruit doesn’t change any of your preparations in making the pie. By the way I really like the freezer bags that ziplock makes– you can suck the air out of the bag and lengthen the life of your goods in the freezer–saving them from freezer burn.
Strawberry Rhubarb Pie
Strawberries, hulled and sliced (hulled means de-stemmed)
1/2 cup light brown sugar
1/2 cup granulated sugar
1/4 c cornstarch
1/4 tsp salt
Combine all ingredients. If you are working with frozen fruit allow the fruit to thaw or warm over low heat before adding sugar and cornstarch. Simmer all ingredients over low heat until thickened. With frozen fruit you will be dealing with higher water content, so thickening might take a little longer. Remove from heat and refridgerate until ready to use.
This crust recipe came from SmittenKitchen and I absolutely love the recipe. Click that link because the pictures and instructions are GREAT!
2 and 1/2 c flour
1 Tbsp sugar
1 tsp salt
2 sticks (8 oz) very cold unsalted butter, sliced into tablespoon sized pieces
1 c ice water
Add cubes to water and set aside. Combine Flour, sugar, and salt in a large bowl– the extra room is important for the mixing process. Add butter and blend with your pastry blender– you can get these anywhere and if you want a blue ribbon in pie– you need one! (I got a great one at Target that also included a pie server, and pastry wheel.
A key to a wonderfully flaky pie crust, as suggested at smitten kitchen is visible chunks of butter. By using a pastry blender you are layering the butter between thin sheets of flour– key to allowing the steam production (butter melts and emits steam that puffs the flour) rendering a flaky crust. Once the butter and flour are combined and appear to be almost chunky– the size of peas add water.
Switch the pastry blender out for a spatula and start to pour the ice water over the dough. You may need some additional water, though I found that the 1 cup was adequate. Fold with the spatula, then knead with your hands for a minute, no more. Once combined wrap tightly in plastic wrap. This recipe makes enough for a double crust pie, or 2 single crust pies. Its ideal to split the dough in two and wrap separately. Refridgerate for at least an hour prior to rolling out. You can also freeze it if you are planning to use in the future.
Rolling the dough: If you’d like to save on the mess factor feel free to lace two large sheets of plastic wrap on the counter and roll. I, however, don’t mind making a huge mess. Flour your clean countertop. Knead dough to warm slightly, making the dough easier to work with.
Shape into a circular mound. Start by placing your rolling pin in the center of the dough. Work evenly out to the top and bottom of the dough, then side to side.
I typically just pick the dough up and rotate it 90 degrees. (roll top to bottom, then rotate 90 degrees, and repeat.) This ensures that the dough isn’t sticking– re flour if you need to, and its not as awkward with your arms. The dough will receed slightly as you roll it but be patient.
To determine if the dough is big enough to cover your pie plate. Set the plate (face down) lightly in the center of the dough to measure– there should be 2-3 inches around the perimeter of your pie plate. Some folks fold the rolled dough in quaters then unfold in the plate, or you can lightly flour the top surface of the dough, then roll the dough around your rolling pin, unroll across the plate.
Work dough into corners of plate. Cut excess crust at pie plates edge (save and reuse in the future). Patch any holes that might have torn.
Fold and pinch edges around pie plate. Use your index finger to push dough in between the knuckles of your index and middle finger on your opposite hand. Fill with filling.
Roll second part of dough. Thickness for both dough layers should be about a 1/6- 1/8 of an inch. I have misplaced my pastry wheel so instead I used a Wilton Ribbon Cutter and Embosser. It can be a little cumbersome to put together, but it allows you to cut 2 ribbons at once that are even and uniformly measured. In this case I used the 3/4 inch embossers, with the crimped edge cutter. Make sure you stack enough spacers so that the spacers stop just past the inside piece. Tighten washer and end cap. The cutter should roll easily though its tight enough that the cutters and spacers don’t waiver. Use your index finger to press on the washer to steady the ribbon cutter as you roll.
Attach ribbons at the edge and weave ribbon pieces over and under one another. *You can vary your lattic top appearance by weaving the lattice tightly together, or loosely apart, and of course you can cut the ribbons thicker or thinner.
Paint, using a pastry brush, with and egg yolk and a tsp or 2 of water.
Bake at 350 for 60 minutes. The pie is done when the filling begins to bubble. Its always a good idea to place a cookie sheet beneath a pie with a fruit filling so that any bubbling fruit does not bubble over and set off your fire alarm.