strawberry-rhubarb pie

June 3, 2014

Labeled:

strawberry-rhubarb pie, M Loves M (click through for recipe)
Over the weekend I made this absolutely delicious strawberry-rhubarb pie! It was a special dessert for my mom’s birthday that we enjoyed after a celebratory dinner outside. The combination of strawberry and rhubarb is amazing and the light hint of cinnamon had me going back for seconds, as well as breakfast yesterday morning! There’s something so tasty about a seasonal fruit pie!
strawberry-rhubarb pie, M Loves M (click through for recipe)
strawberry-rhubarb pie, M Loves M (click through for recipe)
strawberry-rhubarb pie, M Loves M (click through for recipe)
strawberry-rhubarb pie, M Loves M (click through for recipe)
strawberry-rhubarb pie, M Loves M (click through for recipe)
strawberry-rhubarb pie, M Loves M (click through for recipe)
strawberry-rhubarb pie, M Loves M (click through for recipe)

Strawberry-Rhubarb Pie from Bon Appetit April 1997 
makes 8 servings

INGREDIENTS
for crust
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoons salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 Tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 Tablespoons (about) ice water

for filling
3 1/2 cups 1/2-inch thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled and halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)


DIRECTIONS
make crust:
Combine flour, sugar and salt in food processor. Using on/off turns, cut shortening and butter until coarse meal forms. Blend in enough ice water, 2 Tablespoons at a time, to form moist climbs. Gather dough into a ball; cut in half. Flatten each half into disk and wrap separately in plastic. Refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly to room temperature before rolling out).

make filling:
Preheat oven to 400 degrees Fahrenheit. Combine first 7 ingredients in large bowl. Toss gently to blend.

Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diamter pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. Transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350 degrees Fahrenheit and bake pie until golden and filling thickens, about 1 hour and 25 minutes. Transfer pie to rack and cool completely.
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Can I tell you guys a little secret? I’ve made crostadas and crisps, a banana cream pie but never a traditional fruit pie. And definitely never a lattice-crusted pie. They have just been so intimidating and I was always worried it would be a major disaster. It’s been on my summer list for the past few years but over the weekend it finally happened! I was looking for something to make for my mom’s birthday and stumbled across this recipe. I think my dad mentioned strawberries and then when I was this one for strawberry-rhubarb I thought it would be good to have another baking first: cooking with rhubarb. 
Matthew kept on saying reassuring things throughout the baking process like “Don’t worry if it doesn’t turn out,” “We can always go buy something,” and “Pies are difficult for even pros.” It might have been that there wasn’t much pressure {my mom would love anything I baked for her, even if it didn’t look pretty, and I wasn’t planning on doing this for a recipe post at the time}, but it was surprisingly easy. Easy as pie! I didn’t alter the recipe at all {why mess with something proven for my first time?}, and I had all my ingredients out and measured prior to starting. The directions were super easy to follow and before I knew it, the pie was in the oven. There were definitely parts of the lattice crust that broke, but all in all it was a great first try. And it was DELICIOUS! It fueled a whole pie vs cake debate with my family. And the consensus was that there’s nothing better than homemade pie! If you’re a little nervous about making pie I would highly recommend this recipe. It will make you feel so proud of yourself haha!
xox
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