Category Archives: crust

Strawberry Rhubarb Pie with Streusel Topping: πr ² =Delicious!


The number π ( /paɪ/) is a mathematical constant that is the ratio of a circle’s circumference to its diameter. Not to be confused with Pie, defined as a baked food composed of a pastry shell filled with fruit, meat, cheese, or other ingredients, and usually covered with a pastry crust, which consumed in great portions, can indeed add to the circumference of your belly and increase its diameter.

Growing up as a kid in rural Ohio, we somehow seemed to take for granted the fact our parents always raised such staples as strawberries and rhubarb in a garden that most would envy.  We always seemed to have an abundance of “the good stuff” and seldom did we venture to the grocery store for such staple items when they where in season.

Our days and evenings where filled with playing in the yards and fields near and around our house nestled quietly in the countryside. Having little time to break from the play, we often fortified ourselves with what ever we could peck from the garden. Incidentally, strawberries where always a go-to, so much so, it was little wonder we ever had anything left for our mom to bake a special treat.

Now, as an adult, I have an even greater appreciation for the fresh stuff that grew in our garden- especially when it comes time for Strawberry season. Strawberries eventually lead to such things as pies, shortcakes and the likes. The sweetness of Strawberries, when married to Rhubarb in a pie, is sheer summer heaven to this born and raised in the country boy. This week I had a hankering. So a Strawberry Rhubarb pie I did make. Here is the recipe:

Start with the PERFECT PIE CRUST here.

For Filling-

Ingredients:

* 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
* 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
* 1/2 cup (packed) golden brown sugar
* 1/2 cup sugar
* 1/4 cup cornstarch
* 1 teaspoon ground cinnamon
* 1 teaspoon fresh grated ginger
* 1 teaspoon orange zest
* 1/4 teaspoon salt

Streusel:

* 3/4 c. flour
* 1/2 c. brown sugar
* 1/2 c. butter
* ¼ cup chopped walnuts

Preparation:

In small bowl combine all ingredients for streusel topping until crumbly. Mix all of the filling ingredients until evenly coated and all of the dry components are absorbed. Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
Using pie plate as a guide, measure rolled-out pastry — it should be slightly larger than the pie plate and 1-8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Crimp the edges of the pastry between two fingers or with a fork. Fill the pie with filling then top with streusel mixture. Bake for 50-55 minutes, until filling thickens. Allow the pie to cool for about 20 minutes before serving so it will set up.

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Filed under Baking, crust, dessert, pastry, pie, Rhubarb, Strawberry, Toppings

Perfect Pie Crust


 

*   Yield Makes 1 double-crust for a 9-inch pie

Ingredients:

* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 3/4 cup (1 1/2 sticks) unsalted butter
* 3 tablespoons margarine or chilled vegetable shortening
* 1/4 cup ice water

Directions:

1. Hand Method: In a large bowl, sift the flour and salt. Cut the chilled butter and margarine into 1-tablespoon bits and add to the flour. With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. Add the ice water little by little pressing the pastry together into a ball. Wrap and chill for at least 1 hour.
2. It is very important to work the pastry as little as possible. Don’t overhandle. A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary.
3. Food Processor Method: Put flour and salt in bowl of machine. Cut butter and margarine into flour. Process a few seconds until mixture resembles coarse meal. Drop by drop add the water, processing very briefly. The whole process would take 20 to 30 seconds. Wrap and chill the pastry for at least 1 hour.
4. If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling.
5. Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
6. Using pie plate as a guide, measure rolled-out pastry — it should be slightly larger than the pie plate and 1-8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Do not trim the pastry yet.
7. Fill the pie with filling. Then roll out the second crust in the same manner as for the bottom. Fold circle in half and with a sharp, pointed knife cut little vents in a decorative pattern. Place folded pastry on one half the pie. Unfold, pressing top and bottom pastry together. Trim edges with scissors, leaving a 1/2-inch overhang. Fold bottom pastry overhang over top and press firmly to seal. Crimp rim, using fingers or the tines of a fork.

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Filed under crust, dessert, pastry, pie