Strawberry Rhubarb Pie
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
55
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Sugar1.5 tsps
Orange Zest (grated)1 tbsp
Cornstarch3 cups
All-Purpose Flour1 tsp
Kosher SaltDirections:
1
Preheat the oven to 375 degrees F
2
Line a sheet pan with parchment paper
3
Toss the rhubarb, strawberries, sugar, and orange zest together in a large bowl
4
In a measuring cup, dissolve the cornstarch in the orange juice and then mix it in with the fruit
5
Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes
6
Spoon the fruit mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices
7
For the lattice, place the second crust on a cutting surface and slice 8 equal size strips of dough with a pizza wheel
8
Starting at one edge, using every other strip of dough, place 5 parallel strips across the pie
9
Fold back the 2 strips that are on either side of the center half way and place a strip of dough across the center of the pie perpendicular to the other strips
10
Place the 2 strips back over the pie again and fold the 3 alternate strips half way back
11
Place a second perpendicular strip of dough over the pie
12
Place the 3 strips back over the pie again and repeat with a third strip of dough on the opposite side
13
Trim the lattice pieces
14
Lift the edge of the bottom crust over the edge of the lattice pieces and crimp the two together with your fingers
15
Brush the lattice pieces with the egg wash
16
Place the pie on the prepared sheet pan and place it in the middle of the oven
17
Lower the heat to 350 degrees F and bake 45 minutes, until the filling is very bubbly and the crust is nicely browned
18
Allow to cool and serve warm or at room temperature
19
Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture
20
Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix
21
Add the butter and shortening
22
Pulse 8 to 12 times, until the butter is the size of peas
23
With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball
24
Dump out onto a floured board and roll into a ball
25
Wrap in plastic wrap and refrigerate for 30 minutes
26
Cut the dough in half
27
Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board
28
(You should see bits of butter in the dough
29
) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan
30
With a small sharp paring knife, cut the dough 1 inch larger around than the pan
31
Fold the edge under and crimp the edge with either your fingers or the tines of a fork
32
"Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012
33
Provided courtesy of Ina Garten
34
All rights reserved