PIE-A-DAY # 2
My name is Sarah, and along with Evan, I’ll be your pie blogger this summer. I bring over two decades of eating experience to Good Food, and you and I will learn a lot about pie in the next couple months. So without further ado….here we go!
You remember Stephanie Shaiken, the Best in Show winner at last year’s Good Food Pie Contest? Well, this year she shared another recipe. Shaiken and her family sell pies under the name Crust by Stephanie Jayne.
Read below for the recipe to Classic Strawberry Rhubarb Pie, and if you think you can outbake Shaiken, click here to enter YOUR delicious pie (or pies) in the 4th Annual Good Food Pie Contest on Saturday, September 8th at LACMA.
This pie uses the same crust as last year’s award-winning Classic Apple Pie.
Classic Strawberry Rhubarb Pie
(From Stephanie Shaiken of Crust by Stephanie Jayne)
3 cups All-Purpose Flour
1 heaping teaspoon Kosher Salt
1 Tablespoon plus 1/2 teaspoon Sugar
3/4 cup cold unsalted butter ( 1 and 1/2 stick )
3/4 cup cold vegetable shortening
about 3/4 cup cold water
Method: Measure Flour, Salt, and Sugar into a large bowl and whisk together. Cut cold butter in to small cubes and add with shortening to flour. Rub the butter and shortening into the dough with hands until you see chunks about the size of walnut halves. Slowly add cold water and fold in until dough comes together.
Flour a surface or wax paper and roll dough out into 2 large circles, about ten inches in diameter. Refrigerate dough until cold. If keeping overnight or longer, freeze.
1 lb fresh strawberries cut into quarters
¾ lb rhubarb sliced into ½ in. pieces
½ tsp. cinnamon
¼ tsp. kosher salt
½ cup white sugar
½ cup light brown sugar
2 heaping tbsp. of cornstarch
3 tbsp cold water
Method: Place, rhubarb, sugars, cinnamon, and salt in a large pot and cook on medium heat until rhubarb becomes soft. Then add in strawberries. When rhubarb and strawberries just begin to break down add in the cornstarch and water mixed together and cook on high heat until mixture thickens. Spread out on a sheet pan to cool.
Pie Assembly: Line pie tin with one of the dough circles. Fill with rhubarb mixture. Beat an egg and wash the rim with the egg wash. Lay second dough circle on top and press down edges and trim excess dough. Crimp or pinch dough as you like. Put pie in refrigerator or freezer until very cold. Wash with egg, cut vents, and sprinkle with sugar. I also like to make a lattice for the top of this pie so you can see the pretty red color through the crust.
Baking: 400 Degree oven for 45 minutes or until golden brown. Check often.