Thursday, June 24, 2010
recipe: strawberry rhubarb pie
Before baking this pie, I'd never had rhubarb before, and with each thwarted attempt at following this recipe, I thought I never would. Finally, though, it all came together and on Sunday afternoon I found myself pulling a perfect pie (my first ever lattice crust!) out of the oven and then serving it to friends while we watched the World Cup. Everyone liked the pie, including me, though I have admit - rhubarb looks a lot like sliced hot dogs post-pie, and that kind of freaks me out.
To make this pie, I adapted a recipe from Smitten Kitchen, who has one of the best foodie blogs out there. You can follow the link to her recipe; my slightly amended vegan version is below.
Strawberry Rhubarb Pie
You will need:
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled Earth Balance, cut into pieces
10 tablespoons (about) ice water
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
1/4 teaspoon salt
1/4 cup soymilk (for glaze)
Make crust: Combine flour, sugar and salt. Cut in shortening and Earth Balance using a pastry cutter until a coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
Make filling: Preheat oven to 400 F. Combine first 7 ingredients in large bowl. Toss gently to blend.
Assemble Pie: Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang. Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust.
Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively. (There was nothing decorative about my crust, but it did look better than it usually does. I have no patience or talent for pretty crusts. Just delicious ones!)
Brush soymilk glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350 F. Bake pie until golden and filling thickens, about another 25 minutes. Transfer pie to rack and cool completely.