Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
- 3 cups sliced rhubarb
- 3 cups sliced strawberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg, beaten
- 1 tablespoon coarse sugar
Special equipment needed:
- Rolling pin
- Pastry cutter or food processor
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
1. In a large bowl, whisk together the flour, salt, and sugar. Cut in the butter using a pastry cutter or food processor until the mixture resembles coarse crumbs.
2. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together and forms a ball. Divide the dough in half and flatten each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, salt, and vanilla extract. Toss to coat the fruit evenly.
5. Roll out one disk of dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim the edges.
6. Pour the fruit mixture into the pie crust and dot with butter.
7. Roll out the second disk of dough on a floured surface and cut into strips. Arrange the strips in a lattice pattern over the fruit filling.
8. Brush the lattice with beaten egg and sprinkle with coarse sugar.
9. Bake the pie for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
10. Let the pie cool completely before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 50-60 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 485
Total Fat: 24g
Saturated Fat: 15g
Cholesterol: 82mg
Sodium: 297mg
Total Carbohydrate: 64g
Dietary Fiber: 3g
Sugars: 33g
Protein: 5g
Substitutions for ingredients:
- You can use a combination of fresh and frozen rhubarb and strawberries.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe accordingly.
- You can use a different type of sugar, such as brown sugar or honey, instead of granulated sugar.
Variations:
- You can add a teaspoon of cinnamon or ginger to the fruit filling for extra flavor.
- You can use a different type of fruit, such as blueberries or raspberries, instead of strawberries.
- You can make a crumb topping instead of a lattice crust by combining flour, sugar, and butter and sprinkling it over the fruit filling.
Tips and tricks:
- Make sure the butter and water are very cold to ensure a flaky crust.
- Don't overwork the dough or it will become tough.
- Use a sharp knife or pizza cutter to cut the lattice strips.
- Place a baking sheet under the pie dish to catch any drips.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
- You can freeze the pie for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Reheating instructions:
- To reheat the pie, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie warm with a scoop of vanilla ice cream.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Fresh mint leaves
- Whipped cream
- Sliced strawberries
Pairings:
- Vanilla ice cream
- Whipped cream
- Coffee or tea
Suggested side dishes:
- Mixed greens salad
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the crust is browning too quickly, cover it with foil halfway through baking.
- If the filling is too runny, add more cornstarch next time or let the pie cool completely before slicing.
Food safety advice:
- Make sure the fruit is thoroughly washed before using.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Rhubarb has been used in cooking for centuries and was originally grown for medicinal purposes.
- Strawberries were first cultivated in the 18th century and became popular in desserts in the 19th century.
Flavor profiles:
- The pie has a sweet-tart flavor from the combination of rhubarb and strawberries.
- The crust is buttery and flaky.
Serving suggestions:
- Serve the pie as a dessert after a summer barbecue or picnic.
- Bring the pie to a potluck or family gathering.
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