June 21, 2011

Strawberry Rhubarb Pie, Oh My


Have you ever been in a pie eating contest?

I haven't.

But maybe one day before I die, I will eat my weight in pie.

If there's a choice, for my pie eating contest, I will choose strawberry rhubarb.

Don't get me wrong, I like all kinds of pie. Blueberry, cherry, peach, pumpkin and raspberry.

If you ask me to participate in an apple pie eating contest, I will likely pass. I dunno. I just don't like apples.


I've never actually seen a pie eating contest. To be truthful, I have never seen any type of food eating contest.

Wait - I once saw a bunch of guys try to drink a gallon of milk in one hour. It was tough. I saw it in their faces. It didn't end well. Does that count?

When I was younger, I liked fairs. I went to a lot of fairs. I mostly went for the cotton candy.  I didn't care much for the rides. I always thought they were a bit sketchy, even at 5. I've always been the cautious type. Anyways, I never saw any type of eating contest at these fairs.

I grew up in Canada. It's possible we just don't have eating contests there. Weird, right? I really want to know - where are these eating contests held?

Hmmmmm, the internet says that competitive eating is most popular in the United States and Japan.

What? There is an International Federation of Competitive Eating.

What? Eating is a sport? This is too weird. 


I made this pie. It has strawberries, and rhubarb, and sugar, and love.

It was the first pie that I had ever made. I dunno. It just always seemed easier to buy one.

I've got to admit, I felt pretty hardcore making my own pie. My grandma would have been proud.

When I was young we ate pie lots. Mostly apple. Probably why I don't like it anymore.

Strawberry rhubarb pie is magical. I think rhubarb is poisonous if eaten raw. I don't like the taste much when cooked either, but when you bake strawberries, and rhubarb, and sugar. Something magical happens. Its like a flavor explosion in my mouth. Sweet and sour. Kind of like candy.

This pie was awesome. I will make it again. Especially because people really like it when you make pie.


{adapted from Erica's Edibles and The Food Network}

Pie Crust Ingredients 
1 cup of superfine sugar
3 1/2 cups of all purpose flour
1 cup or 2 sticks of unsalted butter
2 eggs + 2 egg yolks, slightly beaten

Directions

1. Cut butter into small cubes and chill in the freezer until ready to use. You want the butter to be super cold so you can see the pieces in your pastry when mixed. When baking, the butter will melt creating tiny pockets in the dough, while the steam will lift the pockets to create flakes.

2. Mix the sugar and flour in a large bowl. Mix the frozen chunks of butter into the flour and sugar mixture, making sure you don't over mix. This can be done with a hand-held pastry blender or pulsed in a food processor. When the butter cubes are the size of tiny peas, stop mixing.

3. Gently whisk the eggs in a separate bowl and then add to mixture. Gently fold the ingredients until the dough comes together, and then knead into a ball. You do not want to over knead, or you will flatten the butter which will lead to a less flaky pastry. Separate the dough into two balls, wrap in Saran wrap and refrigerate for a couple of hours.

Pie Filling Ingredients
2 1/2 cups of chopped rhubarb
2 1/2 cups of chopped strawberries
1 cup white sugar
2 tbsp minute tapioca
1 tbsp all-purpose flour

Directions

1. Preheat the oven to 425 F.

2. Take one of the dough balls out of the fridge and roll it flat. Make sure you sprinkle the counter and rolling pin with flour. This will prevent the dough from sticking. Rolling the dough may be a little tough, as the dough is now chilled. Once the dough has been rolled flat, place in into a pie pan and put back in the refrigerator.

3. While it is chilling, prepare the filling. Wash, de-stem, and chop the rhubarb and strawberries. Mix them in a large bowl with the sugar, tapioca, and flour. Place the filling in the pie crust, and put back in the fridge.

4. Take the second ball of dough from the fridge and roll it flat. With a sharp knife, cut the rolled dough into 2 inch strips. Line the strips on top of the pie filling in a weaving pattern. Pinch the sides of the crust together and wrap with tin foil. This will prevent burning of the edges.

5. Bake in the oven for 15 minutes at 425 F. Then reduce the temperature to 375 F and bake for an additional 45 minutes. Remove the pie from the oven when it starts bubbling.


2 comments:

  1. This post brings back memories of eating strawberry rhubarb pie as a kid. Then sneaking back for more when my mom's back was turned!

    ReplyDelete