Joy Of Cooking Strawberry Rhubarb Pie Recipe
Description
Strawberry rhubarb pie is a classic dessert that is sure to please. It is a unique combination of sweet strawberries and tart rhubarb. This recipe is sure to bring joy to any kitchen, whether you make it for a special occasion or just to have a delicious treat. The combination of flavors ensures this pie will always be a favorite. The texture of the cooked rhubarb adds a delightful chewiness to the pie. The sweet strawberries balance out the tartness of the rhubarb and bring the pie together. This recipe is sure to be a hit with everyone who tries it.
Ingredients
For the crust:
• 2 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into small pieces
• 6 to 8 tablespoons ice water
For the filling:
• 4 cups chopped rhubarb
• 2 cups sliced fresh strawberries
• 1/3 cup cornstarch
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons butter, cut into small pieces
Instructions
1. Preheat oven to 375°F (190°C).
2. To make the crust, mix the flour, sugar, and salt in a medium bowl. Cut in the butter with a pastry blender or two knives until the mixture is crumbly. Add 6 tablespoons of the ice water and mix until the dough holds together. If the dough is too dry, add more water, 1 tablespoon at a time. Divide the dough in half and form each half into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Roll out one disk of dough on a lightly floured surface to fit a 9-inch (23 cm) pie dish. Place the dough in the dish and trim the edges. Refrigerate while making the filling.
4. To make the filling, mix the rhubarb, strawberries, cornstarch, sugars, cinnamon, nutmeg, and salt in a large bowl. Pour the mixture into the prepared pie dish.
5. Roll out the remaining dough and place it on top of the filling. Trim the edges of the top crust and crimp to seal. Cut several slits in the top crust to allow steam to escape. Dot with the butter.
6. Place the pie on a baking sheet and bake for 40 to 45 minutes, or until the crust is golden brown and the filling is bubbly. Let cool completely before serving.
Equipment
• 9-inch (23 cm) pie dish
• Pastry blender or two knives
• Rolling pin
• Baking sheet
Notes
• For a crispier crust, brush the top pastry with a beaten egg before baking.
• You can use frozen rhubarb if you don't have fresh rhubarb available. Thaw the rhubarb and drain off any excess liquid before using.
Nutrition
Per serving: 315 calories; 13 g fat; 5 g saturated fat; 43 g carbohydrates; 4 g protein; 3 g fiber; 50 mg sodium.
Post a Comment for "Joy Of Cooking Strawberry Rhubarb Pie Recipe"