Strawberry Rhubarb Pie /Martha Stewart

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Servings: 8 Difficulty: Advanced
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International-style sweet and satisfying dessert that brings home-style flavor to your table
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This International dessert features Flour, all purpose; cold, Salt, Sugar (optional, Butter. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Strawberry Rhubarb Pie /Martha Stewart

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 981.0

Description

This International dessert features Flour, all purpose; cold, Salt, Sugar (optional, Butter. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. cut into small pieces 1/4 c Ice water (up to 1/2 c) Strawberry rhubarb filling- 5 c Rhubarb; 1/2" pieces 3 c Strawberries; sliced in half 1 c Sugar (or to taste) 1/2 c Flour 1 tb Cardamom 1 ts Nutmeg Grated rind of 1 orange -or 2 tbs orange juice -concentrate; thawed.
  2. PATE BRISEE: Put COLD flour, sugar & salt in food processor.
  3. add pieces of butter and procces approx 10 seconds, or until mixture resembles coarse meal.
  4. Add ice water drop-by-drop through feed tube with machine running, adding just enough until dough holds together without being wet or sticky, NOT MORE THAN 30 SECONDS.
  5. Test dough by pinching together---if still crumbly add more water.
  6. Turn dough onto large plastic piece of plastic wrap.
  7. Cover with a second sheet of plastic wrap and flatten into a flat circle with fists.
  8. Wrap in plastic and chill at least an hour.
  9. Lightly butter or spray a 12-inch tart pan.
  10. Place tart pan on parchment-lined baking sheet.
  11. On lightly floured board, roll half the pastry to 1/8" thickness.
  12. Put pastry in pan, and press into bottom edges and along sides.
  13. Trim crust 1" higher than pan.
  14. REFRIGERATE.
  15. Roll remaining pastry and cut into lattice strips (3"wide).
  16. Place on parchment lined sheet and refrigerate 30 minutes.
  17. Preheat oven to 375 degrees.
  18. FILLING: put rhubarb & strawberries in large mixing bowl.
  19. Combine remaing ingredients in another bowl.
  20. Sprinkle mixture over fruit.
  21. Turn fruit into prepared crust.
  22. Weave lattice strips over filling, securing ends by pasting to crust with dabs of water.
  23. Turn up overhang, trim, and crimp as desired.
  24. Bake about 50 minutes, until filling has bubbled and thickened.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 981.0kcal
% Daily Value *
Total Fat 50.1g78%
Saturated Fat 30.9g155%
Cholesterol 129.0mg43%
Sodium 5263.8mg220%
Total Carbohydrate 115.3g39%
Dietary Fiber 4.1g17%
Sugars 1.8g
Protein 15.5g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, berries, blending, butter, cold, dessert, flour, international, martha, optional, pie, purpose, rhubarb, salt, stewart, strawberry, sugar, title, unsalted, vegetarian
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