Strawberry-rhubarb pie (prodigy)

10 Servings

Ingredients

Quantity Ingredient
2½ cup All-purpose flour
½ cup Cake flour
½ teaspoon Salt
¼ teaspoon Baking powder
¾ cup Unsalted butter
5 tablespoons Cold water; or more
2 pints Strawberries
1½ pounds Fresh rhubarb
½ cup Water
¾ cup Sugar
½ cup Fresh, strained orange juice
2 tablespoons Grated orange zest
2 tablespoons Orange liqueur
2 tablespoons Cornstarch
2 tablespoons Butter
1 Egg yolk
1 pinch Salt

Directions

FLAKY PASTRY DOUGH

STRAWBERRY-RHUBARB FILLING

EGG WASH

FLAKY PASTRY DOUGH: Combine dry ingredients in a mixing bowl and stir well to mix. Add butter and rub in finely, making sure to leave the mixture cool and powdery. Stir in half the water, adding more if the dough is dry and does not come together. Press the dough together well, form into a disk, wrap and chill. After preparing the filling, roll less than half the dough on a floured surface and fit it into a 9-inch glass pie pan. Pour in the filling and spread evenly on the dough. Roll the remaining dough to a 12-inch disk and cut into ½-inch strips. Flour a cookie sheet or cake cardboard and arrange half the strips on it horizontally, about ½-inch from each other.

Weave in the other strips vertically, again about ½-inch from each other, to form a woven perpendicular lattice. Chill the lattice until firm.

STRAWBERRY-RHUBARB FILLING: For the filling, rinse, hull and slice strawberries. Rinse, string and cut the rhubarb into 2-inch lengths.

Bring the sugar, water, orange juice and zest to a boil in a saucepan. Add strawberries and rhubarb and return to simmer, stirring often. Don't overcook. Drain well and reserve 1 cup of the liquid.

Return reserved liquid to boil. Combine the liqueur and cornstarch smoothly and stir into the boiling liquid, continuing to stir and cook until clear and thickened. Allow to simmer 1 minute, stirring.

Stir in the drained fruit and the butter. Chill while preparing top crust.

EGG WASH: Preheat oven to 375F and set a rack at the lowest level.

Whisk the yolk and salt together until liquid. Remove tart and lattice from refrigerator. Paint lattice with egg wash and slide it onto the surface of the filling. Trim away extra dough at edge of pan, pressing the edges of the top crust well against the top edge of the bottom crust. Bake about 30 minutes, until well colored and gently bubbling. If top crust does not color sufficiently, place pie on top rack of oven for 5 minutes. Cool slightly and serve warm or at room temperature.

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

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