Tuesday, October 10, 2006

Strawberry-Rhubarb Pie

I was a little worried at first because I really don`t get on with pies & cakes, don`t ask me why (but my I guess my cooking skills is not as great as I would wish them to be). Last time I tried to make a cake it was a plain simple cheesecake recipe and my intention was to serve it as a dessert at the dinner party I was throwing. I won`t go into details but I had to use my backup plan & serve the icecream instead. Maybe it would have been better if I had tried the recipe before the day of the dinner party, but we learn from our mistakes don`t we? Well, I don`t.

I found the recipe of the Strawberry-Rhubarb pie in Country Living and promised to serve it as a dessert at our family`s Midsummer celebration. That was on Friday. When did I try the recipe for the first time? Friday.
Luckily for me, it was a really simple recipe & even though I revised it a little (I used a little more of the strawberries & a little less of the rhubarb) it was well appreciated by the family.

Grandma`s Pie Dough
Yields: 4 single crusts Prep Time: 10 minutes Total Time: 10 minutes

4 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon sugar
1 3/4 cups cold unsalted butter, cut into small pieces
1 tablespoon white vinegar
1 egg (extra large)

Combine the flour, salt, and sugar in a large bowl. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal. Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined. Transfer to a clean work surface, and gently press to form a dough. Divide the dough into 4 equal parts. Shape each into a ball, flatten slightly to form a disk, and wrap in plastic. Chill for at least 1 hour.
Timesaver: Keep extra dough frozen until ready to use. Allow two days to thaw in the refrigerator.

Strawberry-Rhubarb Pie
Yields: One 9-inch pie (about 8 servings) Prep Time: 20 minutes Cook Time: 45 to 55 minutes Total Time: 1 hour, 15 minutes

2 disks Grandma`s Pie Dough (1/2 recipe)
1 1/3 pounds rhubarb, cut into 1-inch pieces
1/3 pound strawberries, hulled and halved
3/4 cup sugar
1/3 cup all-purpose flour

Heat the oven to 375° F. Roll out one disk of dough on a lightly floured surface to 1/8-inch thickness, and transfer to a 9-inch pie pan. Set aside and keep chilled. Roll the remaining dough to 1/8-inch thickness and cut slits or use a miniature star cutter to create vents. Combine the rhubarb, strawberries, sugar, and flour in a large bowl, and transfer to the prepared pie pan; drape the rolled-out dough over the pie. Trim the edges of both crusts, leaving a 1/2- inch overhand. Fold the dough under, lightly pinching to seal the top and bottom crusts. Crimp around the rim and chill for 10 minutes. Bake on the center shelf of the oven until golden brown — 45 to 55 minutes. Cool on wire rack.
If you can't find fresh, use frozen rhubarb from the grocer's freezer section.

1 comment:

elleabelle said...

I think I gained 5 pounds just looking at your post!!