Strawberry rhubarb pie. Lovable lovable pie. Even my Comcast installation guy got to eat a slice of pie, lucky guy, eh? Let me warm you a slice and give you a scoop of my homemade honey vanilla ice cream. Or I can wrap you up a piece to go...How about some pie for breakfast with a nice mug of milky coffee?
One might ask, "how do you prevent this sought-after sweet treat to keep from getting soggy and overly juicy?" Quick-cooking tapioca does the trick. It is tasteless and helps the juicy berries and rhubarb from turning your pie into a messy ordeal. Quick-cooking tapioca is a thickening agent that helps the pie filling gel together. Some folks use cornstarch as an alternative thickener, however both myself and a few other food bloggers who I confirmed with agree that quick-cooking tapioca is the way to go.
(P.S. This is not my photo, nor is this my dog; image taken off of google images)I made my pie in a tart shell pan, but you can also use a pie plate, it just depends on your preference. If you decide to use a tart shell pan, it is a good idea to cut out a circle of parchment paper and line the bottom of your pan with the parchment to ensure that your crust does not stick to the bottom of the pan.
Oh, and whatever you do, try not to eat the pie straight from the oven. Wait until the pie is COMPLETELY cool before you cut into it. Trust me, it is worth the wait. Otherwise, you will be sorry that you got sloppy messy slices of pie that are just not as pretty anymore.
So, let us begin our adventure in pie...
Tart and Pie Dough
from Alice Waters' The Art of Simple Food
Makes two 10-ounce balls of dough, enough for two 11-inch tarts or one double-crust 9-inch pie
Have measured:
1/2 cup ice-cold water
Mix together: 2 cups all-purpose unbleached flour 1/2 teaspoon salt (omit if using salted butter)
Add:
12 tablespoons (1 1/2 sticks) cold butter, cut into small (1/4-inch) cubes
from Alice Waters' The Art of Simple Food
Makes two 10-ounce balls of dough, enough for two 11-inch tarts or one double-crust 9-inch pie
Have measured:
1/2 cup ice-cold water
Mix together: 2 cups all-purpose unbleached flour 1/2 teaspoon salt (omit if using salted butter)
Add:
12 tablespoons (1 1/2 sticks) cold butter, cut into small (1/4-inch) cubes
1. Cut or work the butter into the flour with a pastry blender or your fingertips, leaving some of the butter in fairly large, irregular pieces. This will take 1 or 2 minutes. (Or mix for no more than a minute, at medium-low speed, in a stand mixer fitted with the paddle attachment.)
2. Pour in three quarters of the water, stirring all the while with a fork until the dough begins to form clumps. (In the mixer, turn the speed to low and pour the water down the sides of the bowl, mixing for 30 seconds or less.) Keep adding water if needed.
3. Divide the dough in two, bring each part together into a ball, and wrap each ball in plastic. Compress each ball, and then flatten them into disks. Let rest, refrigerated, for 1 hour or longer.
2. Pour in three quarters of the water, stirring all the while with a fork until the dough begins to form clumps. (In the mixer, turn the speed to low and pour the water down the sides of the bowl, mixing for 30 seconds or less.) Keep adding water if needed.
3. Divide the dough in two, bring each part together into a ball, and wrap each ball in plastic. Compress each ball, and then flatten them into disks. Let rest, refrigerated, for 1 hour or longer.
Strawberry Rhubarb Pie
from SmittenKitchen
from SmittenKitchen
1 recipe pie/tart dough (enough to make a double-crust pie) (recipe above)
3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
1 large egg, beaten to blend with 1 teaspoon water or cream (for glaze)
granulated or raw sugar (for sprinkling)
Preheat oven to 400 degrees F. Take one of your dough disks out of the refrigerator and let it sit out for 15-20 minutes until it becomes malleable but not soft (it should still be fairly cold). On a well-floured counter, roll half of pie dough into a 12 inch round and carefully transfer to a 9-inch pie plate or tart pan. Place it in the refrigerator while you prepare the filling.
Stir together rhubarb, strawberries, sugars, lemon, salt, and tapioca in a large bowl. Mound the filling inside the bottom pie crust and dot with bits of unsalted butter.
Roll the second half of pie dough into an 11-inch circle and cut decorative slits in it. Transfer it to the center over the pie filling. Trim the top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck the rim of the dough underneath itself and crimp it decoratively.
Transfer pie to a baking sheet and brush beaten egg mixture over the dough. Sprinkle with sugar. Bake for 20 minutes, rotate the pie, then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.
Transfer pie to a wire rack to cool. When full cool (several hours later or overnight) the juices gel.
**The pie should keep for up to three days at room temperature.
3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
1 large egg, beaten to blend with 1 teaspoon water or cream (for glaze)
granulated or raw sugar (for sprinkling)
Preheat oven to 400 degrees F. Take one of your dough disks out of the refrigerator and let it sit out for 15-20 minutes until it becomes malleable but not soft (it should still be fairly cold). On a well-floured counter, roll half of pie dough into a 12 inch round and carefully transfer to a 9-inch pie plate or tart pan. Place it in the refrigerator while you prepare the filling.
Stir together rhubarb, strawberries, sugars, lemon, salt, and tapioca in a large bowl. Mound the filling inside the bottom pie crust and dot with bits of unsalted butter.
Roll the second half of pie dough into an 11-inch circle and cut decorative slits in it. Transfer it to the center over the pie filling. Trim the top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck the rim of the dough underneath itself and crimp it decoratively.
Transfer pie to a baking sheet and brush beaten egg mixture over the dough. Sprinkle with sugar. Bake for 20 minutes, rotate the pie, then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.
Transfer pie to a wire rack to cool. When full cool (several hours later or overnight) the juices gel.
**The pie should keep for up to three days at room temperature.
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