Title: A Step-by-Step Guide to Making Flaky Strawberry Rhubarb Pie
Are you looking for a sweet and tangy treat that screams spring and summer? Look no further! Today, we’re diving into the world of pies to explore a classic favorite – Strawberry Rhubarb Pie. This dessert brings together the juiciness of strawberries and the unique tartness of rhubarb, all enclosed in a flaky, buttery crust. Whether you’re a baking newbie or a seasoned pro, this guide will walk you through creating this delightful pie with simplicity and ease.
Ingredients:
First things first, let’s talk about what you’ll need. This recipe is designed to be straightforward, focusing on natural flavors.
For the pie crust:
– 2 1/2 cups of all-purpose flour
– 1 teaspoon of salt
– 1 teaspoon of sugar
– 1 cup (2 sticks) of unsalted butter, chilled and cut into small pieces
– 1/4 to 1/2 cup of ice water
For the filling:
– 2 1/2 cups of rhubarb, cut into 1/2-inch pieces
– 2 1/2 cups of strawberries, hulled and halved
– 1 1/3 cups of sugar
– 1 tablespoon of lemon juice
– 1/4 cup of cornstarch
– A pinch of salt
Extras:
– 1 egg, beaten (for egg wash)
– Coarse sugar for sprinkling
Step-by-Step Instructions:
1. Making the Pie Crust:
Combine flour, salt, and sugar in a large bowl. Add the chilled butter pieces and blend using a pastry cutter or two forks until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough just comes together. Split the dough in half, form into disks, wrap in plastic, and refrigerate for at least 1 hour.
2. Preparing the Filling:
In a large bowl, toss together the rhubarb, strawberries, sugar, lemon juice, cornstarch, and salt until well combined. Let this mixture sit for about 10 minutes. The fruits will release their natural juices, blending with the sugar and cornstarch.
3. Rolling Out the Dough:
On a lightly floured surface, roll out one disk of dough into a 12-inch round. Carefully transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim the edges, leaving a slight overhang.
4. Assembling the Pie:
Spoon the filling into the prepared pie crust, spreading it evenly. Then, roll out the second disk of dough similarly and choose your top style: a full cover or a lattice design. For a full cover, make small slits in the top to vent steam. For a lattice design, weave strips of dough over the filling. Trim and crimp the edges for a neat finish.
5. Baking Your Masterpiece:
Preheat the oven to 425°F (220°C). Brush the pie with the beaten egg and sprinkle coarse sugar on top. This will give your pie a beautiful golden color and a crunch. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven. After 15 minutes, reduce the temperature to 350°F (175°C) and bake for another 45-50 minutes or until the crust is golden brown and the filling is bubbly.
6. Cooling and Serving:
Patience is key! Allow the pie to cool on a wire rack for at least 3 hours. This cooling period lets the filling thicken, making it easier to slice. Serve as is or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Final Thoughts:
Making a flaky Strawberry Rhubarb Pie might seem like a lot of steps, but it’s a labor of love that’s totally worth it. The balance of sweet and tart, combined with a buttery crust, is a delight to the senses. Remember, baking is not just about following a recipe; it’s about creating moments and memories. So, don your apron, gather your ingredients, and embark on this baking adventure. Happy baking!
