Everyone needs a killer pie recipe. Springtime is full of bridal showers, baby showers, graduation parties and garden parties. Don’t show up empty handed. Fruit, chocolate, or custard, it makes no matter; a beautiful homemade pie is always well-received. My personal favorite for spring is Strawberry Rhubarb, with a perfectly flaky, buttery crust.
Cartman had the right idea. Don’t forget the punch n’ peh.
Recipe: Strawberry Rhubarb Pie
- 1 cup white sugar
- 1/2 cup all-purpose flour
- 1 pound fresh rhubarb, diced
- 2 pints fresh strawberries, diced
- 1 recipe flaky pie crust (recipe follows)
- 2 tablespoons butter
- 1 egg yolk
- 1 tablespoon water
- 2 tablespoons white sugar
- Heat oven to 400 degrees F.
- In a large bowl, whisk together flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
- In the meantime, roll out the pie dough (recipe below). After refrigerating the rolled-out crust, cover the bottom crust in the pie pan with parchment paper and weigh down the parchment with pie weights or dry beans. Blind bake the bottom crust for 15 minutes.
- Remove the pan from the oven, set aside pie weights and discard the parchment paper.
- Pour the filling into the bottom crust. Dot the top with butter, and cover with the top crust.
- Seal the edges of top and bottom crust with water and crimp decoratively.
- In a small bowl, whisk the egg yolk with one tablespoon of water and apply to the top of the pie, using a pastry brush. Sprinkle with sugar. Cut holes in the top to let steam escape.
- Bake for 35 to 40 minutes, or until bubbly and brown. Cool completely before serving.
Preparation time: 1 hour(s)
Cooking time: 55 minute(s)
Number of servings (yield): 8
Recipe: Perfectly Flaky Pie Crust
- 2 1/4 cups all-purpose flour, plus additional for rolling
- 1 1/4 teaspoons kosher salt
- 2 1/2 sticks unsalted butter, cut into 1/4 inch pieces and chilled
- About 5 tablespoons icewater
- In a large bowl, whisk together the flour and salt.
- Add the butter and toss to coat with the flour mixture, then work the butter and flour together with your hands until the pieces of butter are no larger than a pea. The key is not to overwork it, or let your hands melt the butter too much (so work quickly!)
- Drizzle 1/4 cup of the water over the top, and mix into the dough until it holds together when pinched. If the dough will not hold together (because it is too dry) add the last tablespoon of water.
- Knead the dough briefly until it is smooth and the butter is completely incorporated. Do not overwork the dough.
- Divide the dough into two pieces, one slightly larger than the other (the larger piece will be the bottom crust). Shape each piece into a disk, wrap with plastic wrap and refrigerate for at least an hour (this is a good time to start the pie filling).
- Lightly flour a smooth work surface and rolling pin.
- Dust the top of the larger dough piece for the bottom crust and roll it out to a 14 inch circle, about 1/4 inch thick.
- Fold the dough into quarters to transfer to the pie plate.
- Roll out the smaller dough piece for the top crust into a 12 inch circle. Place on a piece of parchment paper and refrigerate both doughs for 15 minutes prior to filling and baking.
Preparation time: 20 minute(s)
Number of servings (yield): 8