Strawberry and Rhubarb Pie

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by: Oh Sweet Day!






http://ohsweetday.com/2013/10/strawberry-and-rhubarb-lattice-pie.html




ingredients

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serves: 8

Pie Dough

2 cups all-purpose flour

1/2 cup granulated sugar

1 teaspoon salt

2/3 cup unsalted butter, cut into little cubes, chilled

1 egg yolk

4 tablespoons heavy cream

Filling

4 cups chopped rhubarb

2 cups quartered strawberries

1 cup granulated sugar

1/2 cup all purpose flour

Egg Wash

1 egg yolk

2 tablespoons heavy cream

Nutrition Facts
Strawberry and Rhubarb Pie

Servings Per Recipe: 8

Amount per Serving

Calories: 482

  • Total Fat: 19.2 g
  •     Saturated Fat: 11.5 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 94.6 mg
  • Sodium: 307.3 mg
  • Total Carbs: 73.6 g
  •     Dietary Fiber: 2.9 g
  •     Sugars: 40.4 g
  • Protein: 5.8 g
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preparation

1.  Preheat over to 350F. Grease a 9-inch pie pan.

2.  To prepare crust, place flour, sugar and salt in a food processor to mix. Add butter and process until the mixture resembles coarse meal.

3.  Lightly mix egg yolk and cream. While the machine is running, pour in the cream mixture slowly. The dough should hold together when pinched. Add a little more cream if necessary.

4.  Divide the dough into 2 pieces, in the ratio of 2/3 and 1/3, and form 2 discs. Cover with plastic wrap and refrigerate for about 30 minutes to chill.

5.  To prepare the filling, toss together rhubarb, strawberries, sugar and flour in a bowl. Set aside.

6.  Remove the large dough from the fridge. Roll it on a floured surface, until around 3mm thick. Line the prepared pan with the rolled dough. Make sure you leave a tiny overhang of dough.

7.  Roll the small dough until around 3mm thick, and cut into 10 strips, each around 1/2 inch wide.

8.  Pour the filling into the prepared pie shell. Lay 4 or 5 strips over the filling, evenly spaced, and then weave with the remaining strips diagonally. Fold back the edge of the shell over the edge of the lattice strips, and crimp to secure.

9.  Mix the egg wash ingredients, and brush the dough with the mixture. Bake about 50 to 55 min, until the filling is bubbling and the crust is golden.

10.  Serve with vanilla ice cream.

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