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From Williams-Sonoma Pie & Tart, by Carolyn Beth Weil

Prep Time:
Cook Time: 50-60 minutes
Total Time:
Yield: one 9-inch pie

Ingredients
A top and bottom of your favorite pie dough
1 cup (8oz/250g) sugar
2 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
Pinch of salt
3 cups (12oz/375g) strawberries, hulled and quartered lengthwise
3 cups (12oz/375g) rhubarb, trimmed and sliced ½ thick, about 4-5 stalks
1 tablespoon cold unsalted butter, cut into small pieces

Directions
Fold the bottom dough round in half and carefully transfer to a 9-inch pie pan or dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Using kitchen scissors, trim the edge of the dough, leaving ¾ inch of overhang… Set the dough-lined pan aside, along with the second dough round, in a cool place until ready to use.

In a small bowl, stir together the sugar, cornstarch, tapioca, and salt. Place the strawberries and rhubarb in a large bowl, sprinkle with the sugar mixture, and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with butter.

Fold the reserved dough round in half and carefully position over half of the filled pie. Unfold and trim the edge neatly, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal…Using a small, sharp knife, cut 5 or 6 holes or slits in the top crust to allow steam to escape during baking.

Refrigerate the pie until the dough is firm, 20-30 minutes. Meanwhile, place an oven rack in the lower third of the oven and preheat to 350 degrees.

Bake the pie until the crust is golden and the filling is thick and bubbling, 50-60 minutes. Transfer to a wire rack and let cool completely to set. Serve at room temperature or rewarm in a 350 degree oven for 10-15 minutes just before serving.

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