Strawberry Rhubarb Pie
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Serves:
4
Prep:
1 Hr 30 Min
Cook:
2 Hr
Method:
Convection Oven
Ingredients
- 1-1/2 lb
- strawberries, hulled and quartered (5 cups)
- 1-1/2 lb
- rhubarb, sliced 1/2 inch thick (5 cups)
- 1 c
- sugar, plus more for sprinkling
- 1/4 c
- cornstarch
- 1 pinch
- salt
- flakey pie dough
- 2-1/2 c
- all purpose flour
- 1/2 tsp
- salt
- 1-1/2 stick
- cold unsalted butter, cut into 1/2 inch dice
- 1/4 c
- lard (2 ozs) frozen and cut into 1/2 inch cubes
- 1/2 c
- ice water
FLAKEY PIE DOUGH
How to Make Strawberry Rhubarb Pie
- 1Preheat the oven to 375 and position a rack in the lower third.
- 2In a bowl toss the strawberries and rhubarb with 1 cup of sugar, the cornstarch and the salt.
- 3Roll out the larger piece of flakey pie dough to a 13-inch round, about 1/8 inch thick.
- 4Line a 9-1/2x1-3/4 inch glass plate with the dough. Brush the overhang with water and spoon in the filling.
- 5Roll out the smaller piece of dough to a 12-inch round and lay it over the filling, press the edges together.
- 6Trim the overhang to 1/2 inch, fold it under itself and crimp. Lightly brush the top with water and sprinkle with sugar. Cut a few slits for steam to escape.
- 7Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours.
- 8Cover the edge of the pie with foil if it begins to darken. Let cool for 5 hours at room temperature before serving.
- 9For Flakey Pie Dough: In a food processor, pulse the flour and salt. Add the butter and lard and pulse 5 or 6 times until they are the size of peas.
- 10Drizzle on the ice water and pulse just until the crumbs are moistened.
- 11Press the dough into a ball. Divide the dough into 2 pieces one slightly smaller then the other.
- 12Flatten into disks, wrap in plastic and refrigerate until firm at least 30 minutes.
