Taste of Summer – Strawberry Rhubarb Pie

July 1st, 2009

Here is one the best summer desserts recipe from our Pastry Arts class. The next Pastry Arts program starts September 7th. Enjoy!

La Pâte Brisée (Pie Dough)
Pie Dough

Ingredients: Y=1 ½ lb. or 3 ea. 9” tart shells
12 oz. AP flour
8 oz. Butter, cold
4 oz. Water, very cold or iced
1 tsp. Salt
1 tsp. White or cider vinegar, lemon juice

Techniques/Method:

1. Combine flour and salt in a bowl.
2. Cut the butter into 1/2″ pieces. Add and toss in the flour mixture. Squeeze into nickel to dime sized pieces (flat and disc shaped), working quickly to keep the butter cold and firm.
3. Starting with ¾ of the water and all the vinegar, add and mix just enough until dough sticks together when squeezed tightly. Add more water if needed a bit at a time, gently mix to moisten flour evenly and do not overwork. Dough is ready when most of it sticks together when squeezed.
4. Dump the dough onto the work surface and bring together using a pressing and folding motion (do not knead).
5. Portion, wrap and refrigerate for at least 60 minutes. Overnight is best. Roll out as needed.
6. Shape and chill.
7. Blind bake or fill pie shell as needed. Bake at 425° until crust has reached desired doneness. Lower the temperature if needed to finish baking without burning the edges.
Dough can be refrigerated for a few days or frozen for a few months if well wrapped.

Strawberry Rhubarb Pie Recipe

Ingredients:

4 cups Strawberries, hulled and quartered
4 cups Rhubarb, cut into ½” dice
6 oz. Sugar, or more or less depending on the tartness of the fruit
3 Tbs. Cornstarch
½ ea. Orange, zested
½ tsp. Lemon juice
1 Tbs. Butter, chopped in ½” cubes
1 ea. Egg – lightly beaten for egg wash

Techniques/Method:

1. Preheat oven to 400 degrees.
2. Combine cut strawberries and rhubarb in a bowl. Add rest of ingredients except for the butter and mix to combine.
3. Taste and adjust sweetening and/or lemon juice if needed.
4. Roll out pate brisee and line a 9” pie pan. The dough should not be thicker than ¼”. Pour filling into pie shell. Scatter the chopped butter over the filling. Roll out remaining dough to no thicker than ¼” and cut into strips about an inch wide. Form a lattice top over the filling and crimp the edges of the lattice and bottom crust together with a fork.
5. Place pie on a baking sheet and brush with egg wash. Place pie in the oven and let bake for about 40 minutes or until the filling is bubbly and the crust is light golden brown