Strawberry Rhubarb Pie
You will need:
For filling-
3 1/2 cups rhubarb stalks cut into 1/2 inch pieces (trim away and discard the leaves which are poisonous; trim ends.)
2 cups stemmed and sliced strawberries
3/4 cup to 1 cup sugar; less for more tart, more for sweet
4 tbsp quick cooking tapioca
1/4 tsp salt
1 tsp orange zest
For pie crust-
2 cups all purpose flour
1 tsp salt
2 tsp of sugar
2 sticks unsalted butter (1 cup, 8 ounces, 225 g) cubed
1/2 cup sour cream
Whisk together the flour, salt and sugar in a bowl.
Cut in your cubed softened butter, mix by hand until it resembles coarse meal with a few visible pieces of butter.
Add in the sour cream and mix with a fork until the dough comes together. Using your hands, form a ball then flatten into a disc. Split in half, roll into two balls, then flatten into discs. Flour both sides of the discs and wrap in plastic wrap, set aside in fridge to firm up for 1 hour. One will be the bottom, the other the top.
Meanwhile, combine the rhubarb, strawberries, sugar, salt, tapioca and orange zest. Let marry until needed, tossing occasionally.
To fit a 9 inch pie dish, roll the dough out to a 12 to 14 inch circle, lay in the centre of the dish by hand, using a rolling pin or a large cake lifter. Press the dough into the corners, trim the excess overhanging the sides to a 1/2 inch from the edge to fold later.
Roll out the other half of the dough into a disc, enough to meet the edges of the 1/2 inch overhang made. Place it on hope and fold over the edges and crimp to seal.
Cut air slits into the top of the pie to let steam out during cooking.
In a small bowl, whisk 1 tbsp of heavy cream with an egg, brush over the top of the pie crust.
Bake in the centre rack of a preheated 400 F oven for 20 minutes with a tray on a lower rack incase the filling bubbles out.
Turn down the heat to 350 F and bake for another 40 to 50 minutes, until the crust is browned and crisp and the filling bubbling in the air slits.
Let cool completely on a rack before cutting to avoid the filling spilling out.
You will need:
For filling-
3 1/2 cups rhubarb stalks cut into 1/2 inch pieces (trim away and discard the leaves which are poisonous; trim ends.)
2 cups stemmed and sliced strawberries
3/4 cup to 1 cup sugar; less for more tart, more for sweet
4 tbsp quick cooking tapioca
1/4 tsp salt
1 tsp orange zest
For pie crust-
2 cups all purpose flour
1 tsp salt
2 tsp of sugar
2 sticks unsalted butter (1 cup, 8 ounces, 225 g) cubed
1/2 cup sour cream
Whisk together the flour, salt and sugar in a bowl.
Cut in your cubed softened butter, mix by hand until it resembles coarse meal with a few visible pieces of butter.
Add in the sour cream and mix with a fork until the dough comes together. Using your hands, form a ball then flatten into a disc. Split in half, roll into two balls, then flatten into discs. Flour both sides of the discs and wrap in plastic wrap, set aside in fridge to firm up for 1 hour. One will be the bottom, the other the top.
Meanwhile, combine the rhubarb, strawberries, sugar, salt, tapioca and orange zest. Let marry until needed, tossing occasionally.
To fit a 9 inch pie dish, roll the dough out to a 12 to 14 inch circle, lay in the centre of the dish by hand, using a rolling pin or a large cake lifter. Press the dough into the corners, trim the excess overhanging the sides to a 1/2 inch from the edge to fold later.
Roll out the other half of the dough into a disc, enough to meet the edges of the 1/2 inch overhang made. Place it on hope and fold over the edges and crimp to seal.
Cut air slits into the top of the pie to let steam out during cooking.
In a small bowl, whisk 1 tbsp of heavy cream with an egg, brush over the top of the pie crust.
Bake in the centre rack of a preheated 400 F oven for 20 minutes with a tray on a lower rack incase the filling bubbles out.
Turn down the heat to 350 F and bake for another 40 to 50 minutes, until the crust is browned and crisp and the filling bubbling in the air slits.
Let cool completely on a rack before cutting to avoid the filling spilling out.