Strawberry pie and rhubarb
Portion (s):
8
preparation:
45 min
cooking time:
50 min
Directions:
oven
If one is an unconditional of the duo strawberries-rhubarb, one will be charmée by this exquisite garnish, just enough sweet and acidulous. And if one has the taste to innovate, one can y add a little orange zest. To allow the trim thicken, tapioca quick cooking we suggests, the ideal in most pies with Berries; it is found in supermarkets, to the radius pastry products. Finally, we must note that cooking vary with the type of mold used: time indicated here suitable for a pie plate of metal, but, if a plate glass (of Pyrex type) or ceramic is used, must be provided 10 to 15 minutes of more.
INGREDIENTS
Pastry
1 3/4 t (430 mL) flour
1 pinch salt
2.3 t (160 mL) cold unsalted butter, diced
1/3 t (80 ml) ice water (approx)
Garnish with strawberries and rhubarb
2 1/2 t (625 ml) fresh rhubarb, cut into 1 inch (2.5 cm)
4 1/2 t (1.125 L) fresh strawberries, quartered
1 cup (250 mL) sugar
1 c. tsp (5 mL) grated orange rind finely (optional)
3 c. to tab (45 mL) quick-cooking tapioca (Minit type)
2 c. tsp (10 mL) cold butter, cut into small cubes
gilding
1 egg yolk
2 c. to tab (30 ml) milk
1 c. tsp (5 mL) sugar
PREPARATION
Preparing the pastry
1 In a large bowl, combine flour and salt. Add the butter and, using a pastry blender or two knives, work preparation until it has the texture of coarse crumbs. Add the ice water gradually, stirring quickly with a fork until the dough begins to hold (if necessary, add water, 1 Tbsp. Tab / 15 ml both). Divide dough in half and flatten each portion into a disk. Wrap the disks of dough with plastic wrap and refrigerate for 30 minutes.
2 On a floured surface, roll one portion of dough to about 1/4 inch (5 mm) thick. Remove the pastry into a greased 9-inch pie (23 cm) in diameter, pressing gently into the bottom and up sides of plate. Trim excess dough, leaving a border of 1/2 inch (1 cm). Fold the edge under the falls. Refrigerate until ready to use.
Preparation of the filling
3 In a large bowl, combine the rhubarb, strawberries, sugar, orange zest, if desired, and tapioca. Let stand for 15 minutes at room temperature.
Preparation and assembly of gilding
Lower portion 4 of the other pulp quarter inch (5 mm) thick. Pour filling into crust strawberry pie and sprinkle cooled butter. In a small bowl, combine the egg yolk and milk. Lightly brush the edges of the crust of the gilding. Carefully place the second rolled over filling. Trim excess dough and seal the two depressors together. Brush top of pie with a little foil and sprinkle with sugar. Using a small knife, make three cuts in the center of the pie to allow steam to escape.
5 Bake in lower third of preheated 425 ° F (220 ° C) oven for 10 minutes. Reduce the oven temperature to 350 ° F (180 ° C) and cook for 40 minutes or until crust is golden and filling is bubbly (cover edge of crust with foil if it browns too quickly). Cool on a wire rack. (You can make the pie in advance and cover with foil. It will keep up to 2 days in the refrigerator or up to 1 month in the freezer in a freezer bag.)
NUTRITION FACTS
Calories: 400 / serving;
Protein: 4 g / serving;
Fat: 17 g (10 g sat.) / Portion;
Cholesterol: 70 mg / serving;
Carbohydrates: 59 g / serving;
Fiber: 3 g / serving;
Sodium: 30 mg / serving.
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