Because this was my first homemade pie crust, I was slightly intimidated. I actually bought a couple frozen pie crusts just in case my efforts were a total bust. I used Martha Stewart's recipe for Pate Brisee. If you have a food processor this is seriously way too easy and is certainly better than the pre-made store bought ones. I look forward to using this pie crust for my Pecan Pies in the fall. You can easily freeze the dough, which will definitely be handy during the holidays.
I read somewhere to "sweat" the rhubarb so it's not as tart. In order to do this I sprinkled a little sugar over the chopped rhubarb and let it sit while I made the crust. I added so many extra strawberries to the filling which created a good a bit of liquid in the mixture. I was scared to add all of the liquid to the pie, so I added the fruit first and then spooned about a cup of the liquid over the filling.
The lattice crust was pretty fun to make. I watched a youtube video for a tutorial on how to weave the crust. Call me lazy, but I didn't do a egg wash or a sugar sanding on top. Below is the recipe I used with the modifications I made along the way. The pie takes forever to bake, so you should grab an Abita Strawberry Harvest Lager to help pass the time.
For The Filling
- 6 stalks of rhubarb, cut into 3/4 inch pieces (3 cups)
- 4 cups of strawberries, coarsely chopped
- 1 1/2 cups granulated sugar
- 1/2 cup cornstarch
- 1/4 teaspoon finely grated orange zest, plus 1 tablespoon orange juice
For The Crust
- 2 disks Pate Brisee
- All-purpose flour, for surface
- 2 tablespoons unsalted butter, cut into pieces
- 1 large egg, lightly beaten, for egg wash
- Sanding sugar, for sprinkling (optional)
- Preheat oven to 375 degrees. Make the filling: Mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice.
- Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
- Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into at least 15 1/2-inch-wide strips using a fluted pastry cutter (I used a pizza cutter).
- Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side.
- Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under, and crimp as desired. Refrigerate for 30 minutes (I never refrigerated my pie before baking).
- Brush crust with egg wash, and sprinkle generously with sanding sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.
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