Strawberry Rhubarb Pie
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon fine sea salt
2/3 cup unsalted real butter (Plugra)
1/2 cup very cold water
2 cups sliced fresh rhubarb
2 cups halved fresh strawberries
1 1/4 cups sugar
1/4 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
2/3 to 3/4 cup flour
dots of butter
1 tablespoon cream or half and half
sugar for sprinkling
In food processor with steel chopping blade in place, whirl together the
flour, sugar, and salt. Process in the cold butter unitl it "cuts" up
and looks like small marble sized chunks. Add the water and process only
until it wants to form a ball. Remove from processor, cut into two
pieces, one a little larger than the other. Wrap the smaller one and set
aside.
On a floured surface, roll out the larger part and fit into a 9 or 10
inch glass or ceramic pie plate. Set aside. Preheat oven to 450 degrees.
In a large bowl, combine fruits, sugar, salt, nutmeg, and flour. Toss
gently. Pile into the prepared pie plate, dot with butter. Roll out the
other pastry and place on fruit, sealing the edges and piercing the top
for steam vents. Brush with cream, sprinkle with sugar.
Microwave on high for 10 minutes and then slip into hot oven, reduce
temperature to 375 degrees, and bake about 30 minutes. (Or bake for 10
minutes at 450, and then 40 minutes at 375, or until done.)
Desserts Pies and Tarts |
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