Tuesday, April 15, 2014

Strawberry Rhubarb Pie

For my final in my Introduction To Baking class we had to make strawberry rhubarb pie. Here is the recipe we used. Note that this makes one 5" mini-pie tin. Double the pie dough and filling recipe for a regular 10" pie, and increase the streusel topping by a third. Also note that the filling has two separate water measurements, and they are used separately. Don't do as someone in class did and guesstimate how much 2 oz is and mess up your filling.

Pie dough

2.65 oz all purpose flour, plus more for dusting
small pinch of fine-grained salt (not kosher)
1.85 oz cold shortening
0.90 oz cold water

  1. Combine the flour and salt
  2. Cut the shortening into the flour mixture until small pea-sized nuggets form
  3. Add the water and mix gently until the dough just comes together and all the flour is incorporated. It will be very sticky.
  4. Turn out onto a lightly floured surface
  5. Pat into a disk. Wrap and refrigerate until ready to use.

Streusel Topping

1.5 oz all purpose flour
1 oz butter
0.50 oz brown sugar
0.05 oz cinnamon (about 1/4 teaspoon)
  1. Combine the flour, brown sugar, and cinnamon
  2. Cut the butter into the flour mixture until small pea-sized nuggets form
  3. Chill until ready to use

Strawberry Rhubarb Filling

3.35 oz strawberries, trimmed and halved (weigh after they are trimmed)
3.35 oz rhubarb, medium chop
0.25 oz cornstarch
1.35 oz granulated sugar
1.35 oz water

2 oz water
0.05 oz cinnamon (about 1/4 teaspoon)

  1. Combine strawberries and rhubarb in a bowl
  2. Combine cornstarch and sugar in a separate bowl
  3. Add 1.35 oz water to the cornstarch mixture and stir until smooth
  4. Bring 2 oz of water to a boil over medium heat
  5. Add the cornstarch mixture to the boiling water and while over the heat whisk constantly until the mixture forms a gel and becomes transparent
  6. Pour the hot gel mixture over the fruit and stir to combine
  7. Stir the cinnamon into the filling mixture

Final assembly

  1. Roll the dough out to about 1/4" thick
  2. Line a 5" pie tin with the dough and trim the edges
  3. Fill the pie shell with the filling
  4. Top with streusel topping. You will have extra topping, just use enough to coat the top well.
  5. Bake at 375F for 30 - 35 minutes, until the streusel and the edges of the crust are lightly brown

1 comment:

  1. Yeah, that's why I'm not a fan of baking, you need to be very exact way more often than I care to be (= Looks like a good recipe! Might need to find some rhubarb! Cheers!