Would you believe I didn't get a good picture of this thing before we ate it? XD
Strawberry Rhubarb Pie
You know the phrase "easy as pie", right?
LIES AND SLANDER! "Easy" is walking to the mailbox to get the newspaper. "Easy" is cooking up a packet of Maruchan Ramen. "Easy" is following Elliface on Twitch. There's not a damn thing about making pie from scratch that's easy except buying the ingredients.
Crust From Scratch
Ok, so maybe making crust isn't *that* hard, if you follow a really good recipe from Serious Eats. It's a few simple ingredients combined with a touch of finesse and a good rolling pin.
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 2 1/2 sticks unsalted butter, cut into 1/4-inch pats
- 6 tablespoons cold water
Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate.
Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses.
Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball.
Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
If you're lucky enough to have a few friends or family over during your cooking show, you'll have some busy work for them to do, washing and prepping the filling. I recommend a mom and an aunt.
- 1 pound fresh strawberries
- 3 cups fresh rhubarb
- 3/4 cup sugar (or less/more to taste), divided
- 4 tablespoons cornstarch or tapioca starch
- egg wash (1 egg beaten with a big pinch of kosher salt)
- turbinado sugar for sprinkling (optional)
Core and quarter strawberries. Chop rhubarb into 1/2 inch pieces.
Toss strawberries and rhubarb together with 1/4 cup of sugar, and allow them to macerate (the sugar will begin to break down the fruit, releasing some liquid) for 20 minutes.
Preheat oven to 425° F.
While fruit macerates, roll out pie dough to fill and cover a 9" pie tin, pressing into the corners and pinching the edges. Leave remaining top dough refrigerated until filling is ready.
Whisk together remaining 1/2 cup sugar and cornstarch or tapioca starch.
Drain off excess liquid from the strawberry mixture using a china cap or strainer.
Add the sugar mixture to fruit mixture. Stir well until all of the starch has dissolved.
Pour filling into prepared, chilled dough shaped in the pie plate.
Roll out the chilled top crust and lay over the filling. Trim the edges and crimp as desired. Cut slits or patterns in the top with a sharp paring knife. Chill for 20 minutes before baking.
Apply egg wash to the top of the pie and, if you'd like, sprinkle with turbinado sugar. Place chilled pie into a 425° F oven. Rotate the pie once after 15 minutes, then again after 30. If top or edges are browning too quickly, place aluminum foil over affected area. Bake until the top is a deep golden brown and filling is bubbling in the center.
Allow pie to cool for 30 minutes before serving.