Friday, April 13, 2012

Rhubarb Strawberry Pie

This week at the supermarket bunches of rhubarb were only 29 cents. That is so cheap! I had to buy some, how could I pass it up? But what to do with it? Well, first there was this recipe that I saw a while back, Rhubarb Strawberry Pie.Then there was this cooking demonstration that I saw at the Galway Food Festival by the wee cafe that is below my apartment building (that I have never actually been to), which was a demonstration in making shortcrust pastry. Which I can do and have done before. So it was decided. I had to make rhubarb strawberry pie. Only, who do I make the pie for? Everybody went away for easter. I guess the pie is just for me. Perhaps I can put slices in the freezer and then have pie anytime that I want? Although there was so much fruit that I have enough filling for another pie and that is already sitting in the freezer. Which is perfect because this pie was absolutely amazing! It is so much better than apple pie, the two are not even comparable, this is so good that I could eat the whole lot at once. It is tart yet but still sweet and creamy. I will be making it again very soon.



Rhubarb Strawberry Custard Pie

Sweet shortcrust pastry (you can find a recipe here)
3 cups rhubarb, finely sliced (that was about 3 or 4 large stalks)
1 1/2 cups strawberries, finely sliced
1 cup sugar
4 tablespoons flour
1/4 teaspoon salt
2 beaten eggs

The very first step is to prepare your dough. If you are making your own, this needs to be done well in advance. Pastry dough needs to chill in the fridge for at least 2 hours. The longer the better so consider doing this the night before. You can make a very large batch and freeze it, if you like. Just separate it into balls of dough that are each enough for one pie crust and wrap them up very well in clingfilm.

When the dough is ready to use, roll out half of it and gently lay it in the pie tin. Press it carefully into the bottom of the tin, prick holes all over the base with a fork, then let it sit for about half an hour. This has something to do with letting the dough rest so that it doesn't shrink away from the sides of the tin when you bake it. Now, for this particular pie I did go to the trouble of blind baking the crust but in the past I have not bothered and it has turned out fine. If you do want to blind bake, place a layer of baking paper in the empty crust and fill it with dried beans. Bake at 180 degrees celsius for about 10 minutes, then remove from the oven and let it cool.

Whether you have blind-baked or not, you are finally ready to prepare the filling. But first, make sure that the oven is on at 180 degrees celsius. Then you can begin. It's really simple. Once you have sliced up your fruit, place it in a large bowl and add the sugar, flour and salt. Give it a stir to combine it, then tip the beaten eggs over the top. Mix it all together well, then tip the filling into the pie crust.


Now, for the top of the pie. Roll out the rest of the pastry, and then  you can either lay it flat over the top of the pie, or you can cut strips and create a woven lattice top. Press the edges together with the base and trim the edges. If you are not making a lattice you need to cut a few ventilation holes in the top of the crust.


Bake the pie at 180 degrees celsius for 1 hour, then remove the pie from the oven and let it cool for at least 30 minutes. A couple of hours would be better. That allows the filling to really set, so that it won't run everywhere.


It was very good on it's own. I think it would also be good with vanilla ice-cream. Maybe with some thick custard. It's was just as good cold the next day. But now the pie is all gone, so I will have to make more very soon.

4 comments:

  1. What a beautiful pie and definitely my all time favorite! Great recipe!

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  2. This year I am making myself get some rhubarb and make a pie with strawberries. I have never done anything with rhubarb, eat it or cook...it's time. A lady asked me last year if I wanted some. no way, thanks but no thanks, I didn't say that to her so this is the year. Your pie looks beautiful and I would like to have a slice........please, thanks nice post. I may need a recipe.....andi

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  3. Wow I have to try this. When I was a little girl my mom grew rhubarb in the backyard. She never made pies but, when she cooked it, it was sweet and so yummy like jam. When I tell people about this, they look at me crazy. Thanks for bringing back some memories and you can bet I will be trying this recipe.

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  4. OH YUMMY, have not seen rhubarb yet but need to be on the lookout. Your lattice work top looks perfect!

    Great post, thanks for sharing
    Dave

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