Name: Rustic Strawberry Rhubarb Pie
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups (225 g) unbleached all-purpose flour; 3 tbsp (25 g) icing sugar; 1 tsp (5 ml) baking powder; 1/2 cup (115 g) cold unsalted butter, cut into cubes; 1/4 cup (60 ml) 2% plain yogurt; 1 tbsp (15 ml) ice water; 3/4 cup (160 g) sugar; 3 tbsp (30 g) unbleached all-purpose flour; 2 cups (270 g) fresh or frozen sliced strawberries; 2 cups (260 g) fresh or frozen sliced rhubarb; 1 egg, lightly beaten; 1 tbsp (15 ml) sugar

Preparation

Crust
- In a food processor, combine flour, icing sugar and baking powder. Add butter and pulse for a few seconds at a time until butter is the size of peas. Add yogurt and water. Pulse again until dough just begins to form. Add water, if needed. Remove dough from the processor and form into a disc with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
- With the rack in the lowest position, preheat the oven to 200 °C (400 °F). Line a 43 x 30-cm (17 x 12-inch) baking sheet with parchment paper.
Filling
- In a large bowl, combine sugar and flour. Add fruit and toss to coat thoroughly. Set aside.
- On a floured work surface, roll out dough into a 3-mm (1/8-inch) thick oval.
- Place dough on the baking sheet. Place filling in the centre of the dough and spread until about 5 cm (2 inches) from the edge. Fold the edges of the dough towards the centre over the filling, forming pleats. Brush dough with egg and sprinkle with sugar.
- Bake for about 30 minutes for fresh strawberries and 35 minutes for frozen, or until pastry is golden brown. Let cool before serving.

Rustic Strawberry Rhubarb Pie

Categories

Ingredients

Crust

Filling

Topping

Preparation

Crust

Filling

Personal Note

To help you with this recipe

Stainless Steel Adjustable Rolling Pin