THE UL­TI­MATE STRAW­BERRY RHUBARB PIE

Canadian Living - - Sum­mer Desserts -

Easy-roll Pie Pas­try In bowl, whisk flour with salt. Us­ing pas­try blender or 2 knives, cut in but­ter and lard un­til mix­ture re­sem­bles coarse crumbs with a few larger pieces. Whisk to­gether ice wa­ter, sour cream and egg; driz­zle over flour mix­ture, toss­ing with fork and adding up to 2 tsp more ice wa­ter if nec­es­sary to form ragged dough. Di­vide dough in half; shape into discs. Wrap each in plas­tic wrap; re­frig­er­ate un­til chilled, about 30 min­utes.

(Make-ahead: Re­frig­er­ate for up to 2 days or freeze for up to 1 month; bring to room tem­per­a­ture be­fore con­tin­u­ing with recipe.)

On lightly floured work sur­face, roll out 1 of the pas­try discs into 14-inch square (scant ⅛-inch thick­ness). Us­ing pizza cut­ter or knife, cut nine 10- x ½-inch wide strips from dough. Place on waxed pa­per– or parch­ment pa­per–lined bak­ing sheet. Re­frig­er­ate un­til chilled but not com­pletely firm, about 8 min­utes.

While strips are chill­ing, us­ing 2-inch leaf-shaped cookie cut­ter, cut out shapes from re­main­ing rolled-out dough, rerolling scraps as nec­es­sary. Us­ing knife, score sur­face of leaves to cre­ate vein­ing. Set aside.

Work­ing with 3 pas­try strips at a time, weave to­gether to cre­ate 3 braids. Re­turn to bak­ing sheet. Re­frig­er­ate for 8 min­utes.

Mean­while, roll out re­main­ing pas­try disc to ⅛-inch thick­ness; fit into 9-inch pie plate, trim­ming ex­cess.

Fill­ing In large bowl, toss to­gether rhubarb, straw­ber­ries, sugar, tapi­oca starch, lemon zest and vanilla. Scrape into pie shell; dot with but­ter.

Egg Wash Whisk egg yolk with 2 tsp wa­ter.

To fin­ish Brush some of the egg wash over edge of pie shell; ar­range braids over top, trim­ming to fit. Brush braids with some of the re­main­ing egg wash; ar­range leaf cutout(s) over seams where 2 braids meet. Ar­range re­main­ing cutouts over fill­ing, over­lap­ping slightly; brush with re­main­ing egg wash.

Bake on rimmed bak­ing sheet on bot­tom rack of 425°F oven un­til top is light golden, about 18 min­utes. Re­duce heat to 350°F; bake, cov­er­ing edge with foil if brown­ing too quickly, un­til fill­ing is bub­bling and bot­tom is golden, about 50 min­utes. Let cool in pan.

PER SERV­ING

about 445 cal, 5 g pro, 22 g to­tal fat (11 g sat. fat), 58 g carb (3 g di­etary fi­bre, 28 g sugar), 66 mg chol, 185 mg sodium, 182 mg potas­sium. % RDI: 12% cal­cium, 13% iron, 12% vit A, 40% vit C, 24% fo­late.

MAKES 8 SERV­INGS | HANDS-ON TIME 55 MIN­UTES | TO­TAL TIME 3 HOURS

TEST KITCHEN TIP

Fea­ture your home­made ice cream sand­wiched be­tween two of your favourite cook­ies for a sum­mer treat that can’t be beat.

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