Saturday, June 9, 2012

Strawberry-Rhubarb Pie

Makes: 8 servings


  • 5 tablespoons unsalted butter
  • ¼ teaspoon salt
  • 1 cup flour
  • 3-4 tablespoons cold water
  • 350 grams rhubarb, cut into ½-inch (1-cm) pieces
  • 300 grams strawberries, halved
  • 1 egg
  • ¾ cup sugar
  • 2 tablespoons flour
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • ¾ cup flour
  • ½ cup brown sugar (American)
  • ½ cup quick oats/Haferflocken
  • ½ cup cold butter
Preheat oven to 200'C.

Mix flour and salt.  Cut the butter into the dry ingredients (it's best to use a pastry knife or food processor for this step in order to keep the butter from getting too warm, but it can also be done with fingertips).  Add three tablespoons cold water all at once to mixture and mix with a fork just until the dough comes together and forms a semi-homogeous dough (this step can also be done with a food processor).  Press dough into a ball, wrap in baking paper, and chill in fridge for >1 hour.  When dough is cool enough that it is no longer tacky, roll out pastry on a floured surface.  (Makes one 9-10" crust--can probably be stretched to make a 12" pastry.)  Carefully place in pie pan.

Beat egg.  Add sugar, flour, cornstarch, and vanilla and mix well. Fold in fruit and pour into pie shell.

Combine flour, brown sugar, and oats.  Cut in the butter.  The mixture should look crumbly.  Sprinkle it over the fruit.

Bake at 200'C for 10 minutes, then bake at 175'C for another 35 minutes or until brown and bubbly.  Cool on a rack. Let it completely cool before cutting.

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