Let’s talk about some serious pie making. It starts with this cute tea apron…
Add a french rolling pin, an amazing pie crust recipe from Smitten Kitchen (with great pie making tutorials), a BBQ themed book club for The Slap and you have your self a Strawberry Rhubarb Pie! (Please excuse the mess of silverware on the floor-it’s for a future craft project!)
This was my first attempt at lattice pie on the top and I did pretty well!
Unfortunately, the original recipe calls for a shorter baking time and although mine was golden it was too wet so I would opt for a longer baking time if you plan on trying it out!
Strawberry Rhubarb Pie from Smitten Kitchen
- 3 1/2 cups 1/2-inch-thick slices rhubarb (about 1.75 lbs)
- 3 1/2 cups strawberries, hulled, halved
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Preheat oven to 400°F. Combine ingredients in large bowl. Toss gently to blend.
Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 50 minutes (mine needed this and probably longer). Transfer pie to rack and cool completely.
All Butter Pie Dough from Smitten Kitchen
- 2 1/2 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 sticks unsalted butter, very cold
Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl mix together all ingredients except butter. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces.
Sprinkle the butter cubes over the flour and begin working them in with a pastry blender until it is the size of peas.
Drizzle a 1/2 cup of the ice-cold water over the butter and flour mixture. Using a spatula, gather the dough together. You’ll probably need an additional 1/4 cup of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there. Gather the disparate damp clumps together into one mound, kneading them gently together.
Divide the dough in half, and place each half on a large piece of plastic wrap. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.
I can’t wait to try this crust with a blueberry filling! Happy pie making!