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madbakerThis week's Resolution Recipe: Strawberry Rhubarb Pie.
My Swedish grandmother instilled an appreciation for rhubarb. Plus, it's fun to say.
Crust:
2 1/2 cups unbleached flour
1 tsp salt
1 Tbsp sugar
2 sticks cold unsalted butter, cut into 1/2" pieces
8-10 Tbsp ice water, with a splash of cider vinegar
Stir dry ingredients together. Add butter and coat it with flour. Working quickly, cut butter into the flour with a pastry blender until mostly pea-sized pieces of butter remain. Sprinkle 4 Tbsp ice water over the flour mixture and cut the water in. When water is fully incorporated, add more water, 1-2 Tbsp at a time, and mix until the dough comes together in a ball. Squeeze and pinch to bring all the dough together, sprinkling dry bits with drops of ice water if necessary.
Divide in half. Shape each into a flat disc, wrap in plastic and refrigerate for at least an hour, preferably overnight.
Filling:
2 cups strawberries, stemmed and quartered
1-4 Tbsp vegetable oil
3 cups rhubarb, cut into 3/4" pieces
1 Tbsp lemon juice
1/2 cup light brown sugar
1/4 cup + 1 Tbsp sugar
1/4 tsp salt
1/4 tsp allspice
1 grind fresh black pepper
3 Tbsp tapioca pearls
1-2 dashes rhubarb bitters (I used orange bitters, as that's what I had)
1 tsp orange zest
1 egg
1 Tbsp milk
1-2 tsp raw sugar
Sprinkle 1 Tbsp sugar over the strawberries and let sit for one hour.
Heat oven to 425 and grease a 9" pie pan. Roll out one disc of pie dough into a 12" circle, 1/8" thick. Place disc in pie pan and trim the edge, leaving 1" overhang. Place in fridge to chill. Roll out the other disc of dough and cut into 3/4" wide lattice strips (I made leaves instead). Lay strips on a sheet pan lined with parchment and place in the fridge to chill.
Heat oil in a large saute pan over medium-high heat. Saute rhubarb until it softens slightly, 4-5 minutes. Transfer to the bottom of a large bowl, pour lemon juice over the top, and let cool. In a separate bowl, whisk together brown sugar, 1/4 cup sugar, salt, allspice, pepper, and tapioca.
Transfer strawberries with a slotted spoon into the cooked rhubarb bowl, leaving behind most of the juice. Add bitters, orange zest, and dry ingredients to the fruit. Stir gently. Sprinkle 1/2 Tbsp flour and 1/2 Tbsp sugar into the bottom of the pie shell and spread around with your fingertips. Pour the filling in, arrange the top crust lattice, and crimp the edges.
Lightly beat together egg and milk and brush the pie top with it. Sprinkle with the raw sugar. Place pie on a baking sheet and bake in the lower third of the oven for 15 minutes. Reduce oven temperature to 350, move pie to center rack, and bake 40-50 minutes, until the filling is bubbling and the pastry is golden. Allow to cool and serve.
What worked:: This is the best strawberry-rhubarb pie I've ever made, not that I've made all that many. But still, nice to have the excessive steps pay off. It had a great flavor and was pretty (see below).
What didn't: It didn't come out of the pan cleanly, so the slices were a bit scrambled.
Will I make it again? ...that's a tough one. I like fruit rhubarb pies when they're in season, and this was very good. But it was a complicated recipe. On the fence for now.
What I'm reading: Patrick Rothfuss, The Name of the Wind
My Swedish grandmother instilled an appreciation for rhubarb. Plus, it's fun to say.
Crust:
2 1/2 cups unbleached flour
1 tsp salt
1 Tbsp sugar
2 sticks cold unsalted butter, cut into 1/2" pieces
8-10 Tbsp ice water, with a splash of cider vinegar
Stir dry ingredients together. Add butter and coat it with flour. Working quickly, cut butter into the flour with a pastry blender until mostly pea-sized pieces of butter remain. Sprinkle 4 Tbsp ice water over the flour mixture and cut the water in. When water is fully incorporated, add more water, 1-2 Tbsp at a time, and mix until the dough comes together in a ball. Squeeze and pinch to bring all the dough together, sprinkling dry bits with drops of ice water if necessary.
Divide in half. Shape each into a flat disc, wrap in plastic and refrigerate for at least an hour, preferably overnight.
Filling:
2 cups strawberries, stemmed and quartered
1-4 Tbsp vegetable oil
3 cups rhubarb, cut into 3/4" pieces
1 Tbsp lemon juice
1/2 cup light brown sugar
1/4 cup + 1 Tbsp sugar
1/4 tsp salt
1/4 tsp allspice
1 grind fresh black pepper
3 Tbsp tapioca pearls
1-2 dashes rhubarb bitters (I used orange bitters, as that's what I had)
1 tsp orange zest
1 egg
1 Tbsp milk
1-2 tsp raw sugar
Sprinkle 1 Tbsp sugar over the strawberries and let sit for one hour.
Heat oven to 425 and grease a 9" pie pan. Roll out one disc of pie dough into a 12" circle, 1/8" thick. Place disc in pie pan and trim the edge, leaving 1" overhang. Place in fridge to chill. Roll out the other disc of dough and cut into 3/4" wide lattice strips (I made leaves instead). Lay strips on a sheet pan lined with parchment and place in the fridge to chill.
Heat oil in a large saute pan over medium-high heat. Saute rhubarb until it softens slightly, 4-5 minutes. Transfer to the bottom of a large bowl, pour lemon juice over the top, and let cool. In a separate bowl, whisk together brown sugar, 1/4 cup sugar, salt, allspice, pepper, and tapioca.
Transfer strawberries with a slotted spoon into the cooked rhubarb bowl, leaving behind most of the juice. Add bitters, orange zest, and dry ingredients to the fruit. Stir gently. Sprinkle 1/2 Tbsp flour and 1/2 Tbsp sugar into the bottom of the pie shell and spread around with your fingertips. Pour the filling in, arrange the top crust lattice, and crimp the edges.
Lightly beat together egg and milk and brush the pie top with it. Sprinkle with the raw sugar. Place pie on a baking sheet and bake in the lower third of the oven for 15 minutes. Reduce oven temperature to 350, move pie to center rack, and bake 40-50 minutes, until the filling is bubbling and the pastry is golden. Allow to cool and serve.
What worked:: This is the best strawberry-rhubarb pie I've ever made, not that I've made all that many. But still, nice to have the excessive steps pay off. It had a great flavor and was pretty (see below).
What didn't: It didn't come out of the pan cleanly, so the slices were a bit scrambled.
Will I make it again? ...that's a tough one. I like fruit rhubarb pies when they're in season, and this was very good. But it was a complicated recipe. On the fence for now.
| Strawberry-Rhubarb Pie | |
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What I'm reading: Patrick Rothfuss, The Name of the Wind
