![]() (I love to serve the pie with a scoop of vanilla bean ice cream as well. Ingredients About 2 1/4 cups all-purpose flour About 3/4 cup sugar teaspoon salt cup (3/8 lb.) butter or margarine 2 cups sliced strawberries (1/2 in. 4 cups) 4 cups strawberries, hulled and halved 1 cup sugar Zest of one lemon 1 Tbsp. Let cool then dust with powdered sugar, if desired, just before serving. For the filling 1 pound chopped rhubarb (approx. Basket weave your lattice strips over the top, brush with the egg white and sprinkle with sugar.īake the pie for 30-40 minutes or until filling is bubbly and the crust is golden brown, putting foil around the edges the last 10 minutes, if needed. Roll out the second disc and cut thick lattice strips. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. In medium bowl, mix 2 1/2 cups flour and the salt. Roll out one disc of your pie dough and fit it into your pie plate, then pour the filling into the pie shell. 2 1/2 cups 1/2-inch pieces rhubarb 2 1/2 cups sliced strawberries 1 tablespoon butter Make With Gold Medal Flour Steps Hide Images 1 Heat oven to 425F. Pour contents into pie shell and dot with butter. Remove from the heat and stir in the strawberries, remaining sugar, tapioca, salt and nutmeg. ingredients 9-inch pie crusts pound rhubarb cut into 1/2 pieces pounds strawberries hulled and quartered cup + 2 tablespoons brown sugar cup white sugar. Frozen Strawberry-Rhubarb Pie Filling 4 cups sliced rhubarb 1 quart fresh strawberries washed, hulled and lightly mashed 1 1/2 cups sugar 4 heaping Tbsp. In a large mixing bowl combine strawberries and rhubarb add sugar/flour mixture to fruit. Cook the rhubarb and 1 cup of sugar in a heavy saucepan over medium-low heat until soft but not mushy, stirring occasionally so the sugar doesn't burn, maybe ten minutes. Prepare the crust, divide it into two discs, wrap each in plastic wrap and refrigerate until you are ready to fill your pie.Ĥ Cups rhubarb (about 5-6 stalks) cut into 1/2 inch slicesġ pound strawberries, hulled and thick sliced I am sharing the crust I use most and you can watch me make this whole strawberry rhubarb pie in my instagram video.ĭo you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust.For the Crust I use Martha Stewart's Pate Brisee recipe HEREbut you can feel free to use your favorite homemade or store bought crust. It needs to be sturdy enough to hold up to the filling, but once a fork goes through it, there should be little resistance and lots of flakiness. Every family seems to have their favorite pie crust recipe, which is so wonderful. No pie is right without an excellent crust. The marriage of rhubarb and strawberries is perfection, because sometimes opposites attract. In a large bowl, toss rhubarb and strawberries with lemon juice, sugar, tapioca, and salt until mixture starts to look a little syrupy. Filling 3/4 cup sugar 1/2 cup Gold Medal All-Purpose Flour 1 teaspoon grated orange zest, if desired 2 1/2 cups 1/2-inch pieces rhubarb 2 1/2 cups sliced. Refrigerate while preparing the filling and topping. I love strawberries, but they are a bit too sweet and jammy on their own in a pie. Roll out the pie crust and place in a 9-inch pie plate, trimming and fluting the edges. It adds a wonderful, tart element to this strawberry rhubarb pie, which would otherwise be too sweet for my taste. Having said that, I do hope you’ll give it another try. For those of you who have never fallen in love with it, have no fear, it’s a short season. This will thrill those of you, like me, who love this vegetable baked in pies, crisps, tarts ( try this brown butter rhubarb tart), quick breads and jam, as much as I do. In large bowl, mix sugar, 1/2 cup flour and the orange zest. Cute vent holes in the top with a knife or pierce with a fork. Place the second crust on top of the pie and crimp the edges. Remove dough from refrigerator, and let stand at room temperature for 10 minutes. Spray a 9-inch square baking dish with nonstick cooking spray. Roll out second dough disk on lightly floured surface to 13-inch round. Wrap in plastic wrap, and refrigerate for 1 hour or for up to 24 hours. It is rhubarb season and I am doing my very best to use it in as many desserts as I can. Trim excess dough, leaving 3/4-inch overhang.
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