Strawberry-Rhubarb Pie
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
41
Spice
49
Sweetness
48
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Milk2 tbsps
Sugar (coarse)570 g
Rhubarb1 cup
Granulated Sugar1 tsp
Ground Cinnamon2 tsps
Vanilla ExtractDirections:
1
Make the crust
2
Combine the flour, salt and butter in a large bowl
3
Gently cut the butter into the flour using 2 sharp knives in a crisscross motion until the butter is about the size of small peas
4
(The lighter the hand, the flakier the crust
5
) Slowly drizzle in 1/2 cup ice water and fold into the mixture with a fork until the dough comes together-you want to work the dough as little as possible
6
Add more water, 1 tablespoon at a time, if the dough is too dry
7
Turn the dough out onto a floured surface and divide into 2 balls
8
Form each into a disk, wrap in plastic and refrigerate at least 30 minutes
9
Meanwhile, trim the rhubarb and cut into 1/2-inch pieces
10
Hull the strawberries and slice
11
Combine the rhubarb, strawberries, granulated sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl; toss
12
Prepare the bottom crust
13
Preheat the oven to 425 degrees F
14
Roll out 1 disk of dough on a floured surface into a 12-inch round
15
Roll the dough onto the rolling pin, then carefully unroll it over a 9-inch pie plate
16
Gently press the dough into the plate with your fingers
17
Add the strawberry-rhubarb filling
18
Do not trim the overhanging dough
19
Make the lattice
20
Roll out the remaining disk of dough into a 12-inch round
21
With an old-fashioned crimper, sharp knife or pizza cutter, cut into 1-inch-wide strips
22
Lay about half of the strips on the pie in one direction, about 1/2 inch apart
23
Fold back every other strip halfway
24
Lay a strip perpendicular to the first ones
25
Unfold the strips back over the new strip, then fold alternate strips back halfway
26
Add another perpendicular strip; unfold the strips back over it
27
Repeat to form a lattice
28
Pinch the overhanging top and bottom crusts together, trimming as needed, then fold the dough under itself and crimp with your fingers
29
Bake the pie
30
Using your fingers, pat the lattice top with milk and sprinkle with coarse sugar
31
Put the pie on a baking sheet and place in the preheated oven
32
Bake 20 minutes, then reduce the oven temperature to 375 degrees F and bake until the crust is golden brown and the filling is bubbling, 50 more minutes
33
Let cool completely before slicing
34
Photograph by Steve Giralt