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Strawberry rhubarb pie

  • 10th Jul, 2005 at 9:18 AM

I've woken up on a couch at Tim's place. The social was a great success! We consumed a ridiculous amount of strawberries and people kept on bringing more as the night wore on. Actually, it's kind of worrying how many leftovers there are. The fridge is still completely full, and there's a large sinkful of strawberries, ice, and dishes.

Let's back up a bit. After a while of sitting outside, I decided to try Tim's door again. I knocked, and this time the door was unlocked. Tim and I decided to go out shopping, so we made a run to the Kitchener Farmer's market. They've moved it and it's a very nice place. It's bright and airy, the place smells good, and families were there doing some shopping. One food court place called Casa Salsa served me some very tasty molé; I was pleasantly surprised. After purchasing a full load of goods, we took the taxi back and I started cooking.

The food I made went over very well. There was a propane grill at this event, so I roasted a spatchcocked chicken stuffed with dill and chevre. I also baked two strawberry rhubarb pies, served with fresh whipped cream, that seemed to go over quite marvellously. I note that kat_feed's homemade strawberry ice-cream was simply divine.

Here is a recipe for a some very tasty pie. I recommend using handpicked strawberries that are sweet with sun, and farm-fresh rhubarb that's crisp and red. Strangely enough, that stuff is probably cheaper than whatever you'd get in the supermarket.


Strawberry rhubarb pie

Ingredients

Crust
  • 300mL Canadian all-purpose flour
  • 1mL salt
  • 50mL unsalted butter
  • 50mL vegetable shortening
  • 15mL lemon juice
  • 45–70mL ice water
Filling
  • 1L rhubarb, chopped
  • 500mL strawberries, hulled and sliced
  • 250mL sugar
  • 45mL cornstarch
  • 2mL cinnamon
  • 1mL ground ginger
  • 1mL salt
Crumble topping
  • 150mL Canadian all-purpose flour
  • 125mL sugar
  • 1mL nutmeg
  • 50mL unsalted butter, melted

Preparation

  1. For the crust, use a whisk to combine the flour with the salt. The crust must stay cold, so please try to handle it as little as possible.
  2. Using a pastry knife, cut in cubes of the butter and the shortening until the mixture is an even crumble. Make sure the butter and shortening are very cold. Stick them in the freezer if you must.
  3. Add the lemon juice and ice water and incorporate until the dough just sticks together. Do not knead!
  4. Shape the dough into a rough disc, wrap in plastic wrap and refrigerate for at least 30 minutes. I stuck mine in the freezer and kept an eye on it.
  5. Preheat the oven to 200°C.
  6. On a floured surface, roll out the dough to fit a 23cm pie tin.
  7. Line the tin with the pastry, trim and crimp the edges. Put it back in the refrigerator.
  8. For the filling, toss the rhubarb and the strawberries with the sugar, cornstarch, spices, and salt. You will probably need a very large mixing bowl for this.
  9. Once coated, line the pie shell with the fruit.
  10. For the crumble topping, whisk together the flour, sugar, nutmeg, and salt.
  11. Rub in the melted butter until the mixture is crumbly.
  12. Sprinkle this mixture over the fruit pie.
  13. Bake the pie on a cookie tray at 200°C for 20 minutes. It might overflow a bit, so the cookie tray is there to catch spills.
  14. Reduce the heat to 180°C and bake until the filling bubbles, which takes about 40 minutes.

Serves 8 to 10 people. Makes one 23cm (9in) pie.


Comments

( 7 comments — Leave a comment )
girlintheclouds
11th Jul, 2005 17:30 (UTC)
mmmm...
that recipe is nearly vegan! all you need to do is replace the butter with vegan margerine!

i went to a full vegan restaurant in toronto and they had strawberry rhubarb pie on the dessert menu!
sfllaw
11th Jul, 2005 18:16 (UTC)
To make this vegan, I would just use "Golden Crisco Shortening" as my fat, which I saw in the supermarket. It has strange artificial flavourings that make it taste like butter. This would actually make the pie turn out flakier, because butter or margarine have lots of water in them.

It is definitely the season for this flavour of pie. There are plenty of strawberries and plenty of rhubarb. Was the pie you ate also good?
girlintheclouds
12th Jul, 2005 07:33 (UTC)
most shortenings are made using hydrogenated (or partially hydrogenated) vegetable oil(s), which is really bad for one's health. i like to use this brand of vegan margerine called 'earth balance' that is actually awesome to bake with... it's not too watery at all. fleishman's margerine is virtually vegan (save for the vitamin D3 added), and also bakes fairly well.
quingawaga
11th Jul, 2005 17:34 (UTC)
Haha! I know you. I didn't have any of your pie at the party but it sure looked good. And that homemade ice cream WAS divine.
sfllaw
11th Jul, 2005 18:25 (UTC)
You know me? I thought we just met, but indeed my memory is quite falliable. Where did you meet me before?

The ice cream I had only encourages me to go out and buy a Donvier so I can make my own.
quingawaga
11th Jul, 2005 18:33 (UTC)
Well, no, we haven't met before. At least, if we have, *I* don't remember. I just meant I was pleased to find your LJ.
mynatt
16th Jul, 2005 20:22 (UTC)
Hey, that sounds like it was taken from Best Recipe. If not, allow me to highly recommend that book to you.
( 7 comments — Leave a comment )