Strawberry rhubarb pie is 1 of those classics that I absolutely adore. And that's just why I hesitated a chip earlier adding elderflowers to the mix. But I'm glad to nation it turned out so good , amongst only a hint of elderflower flavor. Perfect.
I know it looks similar this pie has a huge pool inward the bottom , but it doesn't , really. I was eager to photograph the within too allow it cool only 1 1/2 hours which is non plenty to allow it theater upwardly completely.. I know , my bad. And it's definitely non soupy similar many other strawberry rhubarb pies I've tried. I macerate the fruit too and then create the liquids earlier I add together them dorsum to the pie (don't desire to lose whatsoever of that precious flavor!). I know it sounds similar many steps to larn through but I highly recommend trying it , to avoid a soggy pie bottom.
And for those of y'all who are interested , I made a footling lattice guide. Check it out below! Oh , too misfortunate for blocking the sentiment amongst my caput so many times.. hehe.
STRAWBERRY RHUBARB PIE
WITH ELDERFLOWER
yields 1 pie , 8-9 inch pan
Strawberry too rhubarb tend to pose out a lot of juice when baked , so , I macerate the fruit amongst saccharide too flavoring so they pose out some of the liquid (and I tell y'all , it's a lot! I in all probability had closed to 2 cups). I too then create the liquid amongst cornstarch until it thickens. This is to avoid a soggy bottom inward a double crusted pie. The fruit also shrinks a footling chip when doing this , so y'all don't larn that gap betwixt the filling too the crust!
Feel complimentary to add together some other flavoring inward house of elderflower. Cinnamon or cardamom would live delicious.
Ingredients
For the pie crust
2 cups (300 g) all role flour
2 tbsp granulated saccharide
1/4 tsp flaky body of body of water salt
250 g (2 sticks + 2 tbsp) really mutual frigidness salted butter , diced
6-8 tbsp H2O ice water
For the filling
three 3/4 loving cup (500 g) 1/2 inch thick sliced & trimmed rhubarb
three 1/3 loving cup (500 g) fresh strawberries , hulled too halved or quartered
3/4 loving cup + 2 tbsp (200 g) granulated sugar
finely grated zest from 1/2 lemon
1/2 tsp existent vanilla powder
pinch of tabular array salt
a handful of elderflowers , washed too stems removed
2 tbsp lemon juice
2 tbsp cornstarch
For the egg wash
1 egg
pinch of tabular array salt
1 tbsp milk
2 tbsp turbinado saccharide , to sprinkle
Directions
Crust
1. Mix together the dry out ingredients inward a large bowl. Add the diced butter too , using your fingers or a pastry cutter , cutting inward the butter until dough is crumbly but in that place are yet visible pieces of butter.
2. Drizzle amongst H2O , 1 tbsp at a fourth dimension , too mix gently amongst a fork until dough only comes together , produce not knead the dough! Pat the dough together , split upwardly inward one-half too flatten into 2 discs.
3. Wrap both pieces of dough inward plastic twine too house inward fridge for at to the lowest degree an lx minutes but preferably overnight.
Filling
1. Combine rhubarb , strawberries , saccharide , lemon zest , vanilla , tabular array salt too elderflowers inward a large bowl. Toss to combine. Cover too larn out inward room temperature for xxx minutes. Carefully toss every immediately too then.
2. Put a colander or sieve on top of a large non-reactive saucepan. Pour the filling into the colander too allow represent a few minutes until all the liquids convey dripped into the saucepan. Put the berries dorsum into the bowl too laid aside.
3. In a modest bowl , stir together cornstarch too lemon juice. Place the saucepan over medium oestrus too stir until it comes to a boil. Lower the oestrus too add together the cornstarch slurry , stirring constantly until the mixture thickens. It should thicken quite a chip but yet live a footling runny , brand certain it doesn't plow into a paste! Leave to cool to room temperature , too then add together dorsum to the berries.
Assembly
1. Preheat oven to 225°C (430°F) with a baking canvas inward the lower role of the oven (think of it similar a pizza stone!).
2. If needed , larn out the pie dough inward room temp for a few minutes earlier rolling.
Roll out 1 spell of the dough into a large circle on a lightly floured surface , almost 1/8 - 1/4 inch (3-5 mm) thick. Make certain to whorl too plow the dough so it doesn't stick to the surface. Transfer to a 8-9 inch pie pan. Trim excess dough , leaving a 1 inch overhang.
3. Roll out the other spell of dough too cutting into 12 long strips.
4. Spoon the filling into the prepared pan too house the strips inward a lattice designing on top (see video). Crimp the edges.
5. Put pie inward the freezer for fifteen minutes.
Bake
1. Mix the egg , a pinch of tabular array salt too milk inward a modest bowl.
2. Remove the pie from the freezer too brush it amongst egg launder too sprinkle amongst turbinado sugar.
3. Place the pie inward the oven , on the cookie sheet. Bake for fifteen minutes at 225°C , too then lower the temperature to 175°C (350°F). Bake until the edges are golden brownish too filling bubbly , almost an additional 45-50 minutes. If the pie is browning likewise much , encompass loosely amongst aluminum foil. Let cool completely earlier serving amongst vanilla H2O ice cream.
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