June 19th, 2008
Rachel was at it again. This time she used her Stahlbush Strawberries (just now coming into season) and Rhubarb (which has already been cut once, but it’ll grow more for a cut later on in the season). As I said before she really loves smittenkitchen. She thinks I need to get a nice camera (as opposed to my cheap, point-and-shoot, digital camera) to take quality food shots. I agree, but I don’t want to fork out the dough. 😉
She used a recipe from the site for the pie and I have to say it turned out incredible! Rachel spent a lot of time in the kitchen on this one. Apparently the recipe originally comes from Bon Appetit, April 1997. After the pie was done cooking we decided that next time we might leave out the shortening (and replace it with butter). Other than that, like I said, it was great! I really love the strawberries around here and rhubarb is really growing on me. I wouldn’t have given rhubarb a second glance a few years ago. Now we seem to be eating it all the time. We sure have been eating good around here lately! Here’s what we did:
Ingredients for Crust:
- 3 cups flour
- 2 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup chilled solid vegetable shortening, cut into pieces
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
- 10 tablespoons (about) ice water
Ingredients for filling:
- 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (look for Stahlbush in your grocery health food section)
- 1 16-ounce container strawberries, hulled, halved (about 3 1/2cups) (look for Stahlbush in your grocery health food section — or get fresh if available!)
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 larg egg yolk beaten (for glaze)
- For Crust: Combine Flour, sugar, and salt in a food processor [or use a pastry cutter].
- Using a on/off pulse cut in the butter and shortening until a coarse meal forms.
- Blend in enough ice water a few tablespoons at a time to form moist clumps.
- Gather dough into ball, cut in half and flatten each half into a disk.
- Wrap in plastic separately and refrigerate until it is firm, about 1 hour.
- For Filling: Preheat your oven to 400 degrees Fahrenheit.
- Combine first seven ingredients in a large bowl and toss to blend.
- For Pie: Roll out each dough disk to 13-inch round. (Rachel really liked using this pie crust maker and I saw it in action, it’s really awesome!
- Transfer to 9-inch pie dish. Trim excess dough leaving a 3/4 inch overhang
- Roll out second dough in the same way.
- Cut it into fourteen 1/2-inch-wide strips.
- Pour filling into crust and arrange the 1/2-inch strips on top
- Seal the end.
- Brush the glaze over the crust and sprinkle with turbinado sugar (if you have it) for a nice touch.
- Bake the pie for 20 minutes, reduce heat to 350, then bake until the the rhubarb is tender (about another 30 to 40 minutes) If the crust starts to brown too much you can cover it lightly with tin-foil.
I hope you enjoy it!