Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 3 cups chopped rhubarb
- 2 cups sliced strawberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 1 tablespoon coarse sugar
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry cutter or food processor
- pastry brush
Step-by-step instructions:
- Preheat the oven to 375°F.
- In a large bowl, whisk together the flour and salt. Add the cold butter and cut it into the flour mixture using a pastry cutter or food processor until it resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, until the dough comes together. Form the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- In a separate bowl, mix together the rhubarb, strawberries, sugar, cornstarch, and vanilla extract until well combined.
- On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to the pie dish and trim the edges.
- Pour the fruit mixture into the pie crust and spread it out evenly.
- Brush the beaten egg over the edges of the crust and sprinkle with coarse sugar.
- Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 30 minutes before serving.
Time:
Preparation time: 1 hour
Cooking time: 45-50 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 357
Fat: 16g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 76mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 30g
Protein: 3g
Substitutions for ingredients:
- You can use frozen rhubarb and strawberries instead of fresh.
- You can use a pre-made pie crust instead of making your own.
Variations:
- Add a crumb topping made from flour, brown sugar, and butter.
- Add a lattice crust on top of the filling.
- Use different fruits such as blueberries or raspberries.
Tips and tricks:
- Make sure the butter is cold when making the crust to ensure a flaky texture.
- Use a sharp knife to cut the rhubarb into small pieces.
- Let the pie cool completely before slicing to ensure the filling sets.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F and bake the pie for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Fresh strawberries or rhubarb slices.
Pairings:
- Serve with a cup of coffee or tea.
Suggested side dishes:
- A side of fresh fruit or a green salad.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- If the filling is too runny, add more cornstarch.
Food safety advice:
- Make sure the pie is fully cooked before serving.
- Store leftovers in the refrigerator.
Food history:
- Strawberry rhubarb pie is a classic American dessert that dates back to the 1800s.
Flavor profiles:
- The pie has a sweet and tangy flavor from the combination of strawberries and rhubarb.
Serving suggestions:
- Serve the pie warm or at room temperature.
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