Strawberry rhubarb pie 3

6 servings

Ingredients

Quantity Ingredient
2½ cup All purpose flour
1 teaspoon Salt
1 cup Shortening
6 tablespoons Ice water
4 cups Fresh strawberries, sliced
1½ cup Fresh rhubarb, cut into 1/2-inch pieces
1¾ cup Sugar
2 tablespoons Cornstarch
½ teaspoon Ground cinnamon
¼ teaspoon Freshly ground nutmeg
1 Egg, lightly beaten (optional)
1 Egg beaten with 1 tablespoon water
Sweetened whip cream or creme fraiche

Directions

CRUST

FILLING

TOPPING

Sweetened whipped cream or creme fraiche FOR CRUST: Sift flour and salt into large mixing bowl. Using pastry blender, cut in half the shortening until mixture resembles coarse meal. Add remaining shortening and continue to blend until mixture resembles tiny peas. Sprinkle ice water over dough, 1 tablespoon at a time, mixing with fork until soft ball forms. Shape into ball, cover with waxed paper or foil and chill several hours or overnight.

Dough can also be prepared in food processor using standard method.

Lightly flour board and roll out half of dough. Press into a 9 inch pie pan and trim, leaving a 1-inch overhang. Reserve remaining half of pastry. FOR FILLING: Place rack in lower third of oven and preheat to 400 F. Combine strawberries and rhubarb in large mixing bowl. Mix together sugar, cornstarch, cinnamon, and nutmeg; sprinkle over fruit, tossing gently to blend. Add egg (optional) and toss again.

Spoon mixture into bottom crust. Roll out remaining pastry on lightly floured board and cut into ½ inch strips using pastry wheel if possible to make a more decorative lattice. Lay half the pastry strips horizontally 1 inch apart over the filled pie. Weave the first vertical strip through center of pie, gently folding back corresponding portion of horizontal strips as you work over and under; DO NOT PRESS DOWN FIRMLY. Repeat, working outward from center to both sides, placing cross strips about 1 inch apart, until lattice is completed. Trim any overhanging strips to rim of pie pan. Fold overhang of lower crust over strips and press firmly around edges to seal. Brush with egg and water to glaze. Bake until crust is golden, or 40 to 45 minutes. Serve warm or at room temperature with garnish of sweetened whipped cream or creme fraiche. FOR LEAF DECORATIONS: (Instead of lattice) Roll remaining half of pastry ⅛ to ¼ inch thick. Use leaf canape cutter to make about 2 dozen leaves. "Etch" veins with dull side of knife. Use remaining pastry as needed to form flower shape. Brush egg-water glaze on outer rim of pie shell. Place leaves around rim, pressing lightly but firmly. Transfer flower to center of filling. Brush pastry with additional glaze and bake as directed.

Makes 6 to 8 servings.

[ Cooking with Bon Appetit; Pies and Tarts; Knapp, 1986 ]

Related recipes