At the beginning of summer I promised my children that I would make all manner of summer fruit pies for them. It wasn’t until Wednesday that one actually materialised. In my defence, it’s been a busy summer for me with guests and a heck of a lot of regular cooking. The fruit pies and the promise kind of slipped my mind. Now that summer is almost coming to an end, I felt I had to honour my promise.
There is a place on the way to the Rocky Mountain National Park that advertises fresh, baked pies and other novelties to lure the millions of visitors that flock to the Park. Their advertising works. They hooked us a few times and we tried their pies. The first time we went, the pies were excellent. We had ordered a slice of cherry and a slice of blackberry. Unfortunately, our subsequent visits have proved a bit disappointing. Pies are not as good and the slices are smaller. This is how the promise came to be. After the last mediocre, expensive slice, I told the children I could make a whole pie for the price of that one slice. They held on to my words (actually, my husband is the bigger culprit, he doesn’t forget!)
I was feeling generous Wednesday and decided that it was time to pay up. I haven’t made anything fun for awhile and figured this pie could fulfil promise, dessert and something fun all in one shot.
One of the family favourites is anything with strawberry rhubarb. We like crumbles, bars, crisps and pies made with sweet strawberries and tart rhubarb. Every summer I make jars of strawberry rhubarb jam that lasts us through winter. This summer was busy for us so there are no jam jars in the store cupboard.
The recipe I used is adapted from Rose Levy Beranbaum’s Cherry Rhubarb pie from her book “The Pie and Pastry Bible.” I like to use an all butter crust and prefer not to use any shortening in any of my pie crusts. To me they taste better and without any of the chemical after taste. Thursday morning this pie was finished. We got 8 slices from the pie.
Strawberry Rhubarb Pie
1lb/454g strawberries, sliced in ½ inch pieces
2 cups/227g rhubarb, sliced in ½ inch pieces
2/3 cup/132g sugar
2 tablespoons/19g cornstarch/cornflour
salt, a pinch
14 tablespoons/200g unsalted butter, cold
2 ¼ cups/320g all purpose/plain flour
1/8 teaspoon salt
5 to 7 tablespoons ice water
milk/egg wash to brush on top before baking
Make the pastry first and allow it to chill in the fridge.
In a food processor (easiest way), whiz the flour and salt together to combine.
Add the cold cubes of butter and pulse till butter is in small pieces and the mixture resembles
Add 5 tablespoons of water and and process gently and check to see if dough holds together.
If it feels to dry, add the extra water, a tablespoon at a time till the mixture holds in a dough.
Knead gently and gather the dough into a ball.
Divide the dough in half, flattening into discs.
Cover with plastic wrap and chill for about 15 minutes.
While the pastry is chilling, cut up the strawberries and rhubarb and toss together with
the sugar, salt and cornstarch. Set aside.
After 15 minutes, take out the chilled pastry and roll out to about 11”/28 cm round.
Line the bottom of a 9” /23 cm glass pie plate with the rolled pastry.
You can place the prepared plate in the fridge or freezer while rolling out the top layer.
Roll out the top layer of pastry.
Fill the lined pie plate with the strawberry-rhubarb mixture and carefully, cover with the top layer
of pastry. Fold the edges of the pastry under and make a decorative edge to seal.
Brush with egg wash or milk and cut a few slits in the pastry to vent steam.
Cover the pie loosely with some plastic wrap and chill in the fridge while oven is preheating.
Preheat oven to 425 deg F/218 deg C.
Place a baking sheet or oven stone on the bottom rack f the oven.
Preheat the oven for at least 20 minutes.
After the oven has preheated, take out the pie from the fridge and place on the stone or baking sheet. Bake the pie for about 40/50 minutes or until the top is golden and the juices are bubbling vigorously. After 20 minutes, cover the edges of the pie with some foil to prevent burning.
Once the pie is done, take out and place in rack to cool and set a little before cutting.
Enjoy with ice cream, whipped cream or by itself.
The pie was most certainly delicious. I like pies because I love pastry. Anything, sweet or savoury wrapped up in buttery pastry, is just heavenly. Summer fruits will be gone soon and I am a little sad that I didn’t get to utilise them fully this year. I had good intentions to make many different pies and crostatas, cobblers and crisps.
Fall is around the corner with its myriad of fall fruits and vegetables. I can already envision a beautiful, golden glistening apple pie exuding a fragrance of sweet vanilla and cinnamon. The house smells amazing when there is an apple pie baking.
What are your favourite pies? I tend to favour fruit pies but I love pecan pie.
Did you get a chance to use any beautiful summer fruit?
Thank you for reading and have a great weekend!