Monday, July 12, 2010

strawberry rhubarb pie



aaaandd.... she's back!
with the sick-nastiest pie i've ever had the privilege of destroying half of in under 10 minutes.

brace yourself, homie: this pie is a county fair winner just waiting to happen.



the utter boredom that was this weekend is ultimately what drove me to create this masterpiece. i guess we should have more heatwaves, huh? well i gotta say, i even impressed myself with this one.

now if the pictures don't exactly make your mouth water cause it looks like a big crumbly mess, well, that's because it is. but looks aside, this pie is bomb and i want it in and around my mouth at all times.


normally i'm not this unabashed about how good my stuff tastes, but i mean.. the next time i set foot in the kitchen, i might have to turn down my swagger a little. if i keep pumping out stuff like this, things could get dangerous, know what i'm sayin? or maybe i just need some humble pie. (why did i say that? just shoot me.)

anyway, dad jokes aside, this is definitely top 10 on the stuff-i've-made list. it's got one of those perfection texture ratios; firm, crispy crust, soft gooey filling and crumbly streusel topping that all sort of melt together. it's awesome.


the recipe that would put a southerner to shame, aka strawberry rhubarb pie:

crust:
2 sticks of very cold butter (try cubing it and freezing for 15 minutes before you start)
2 cups of flour
1/4 cup of sugar
1/4 cup of very cold water (i popped this in the freezer too)
dash of salt

.: whisk together the flour, sugar and salt
. cut in the butter with a pastry blender (or two knives) until it resembles coarse crumbs
. add the water and finish by hand, working it into a ball
. roll out dough on floured surface and fit into your pie pan
. tuck the overhanging edges underneath itself to make a double-thick edge, and pop the pan into the fridge until you are ready for it


filling:
2 + 2/3 cups of cut rhubarb (about 5 stalks/ 1 lb)
2 cups of strawberries (about a pound)
2/3 cup of sugar
3 tablespoons of cornstarch

. after cutting the rhubarb in chunks and quartering the strawberries, throw in the sugar and cornstarch, and fold together, making sure not to squish the strawberries. it should get thick and syrupy


streusel topping:
1 cup of flour
1/2 cup of brown sugar (i used dark brown)
1 stick of cold butter

. mix all ingredients together with a pastry blender until it resembles coarse crumbs. this takes some elbow grease. deal with it.

. pour the filling into the prepared pan, and cover with the streusel topping. bake in a 400 degree oven for 50-55 minutes, and let it cool completely before serving :.


i cheated and didn't let it cool completely, like i always do. it was still warm when i served it, creating ultimate deliciousness. i'd say it cooled for at least 2 hours though.

enjoy the best pie ever!


some notes on the recipe:

i found that the crust recipe made more than enough for one crust, but not quite enough to make two. so.. use your judgement. i'm also not a master crust-roller so maybe it was my bad. just warning you.

and, as usual, this tastes even better the next day out of the fridge. so keep some leftovers, fool!




11 comments:

  1. I'm not a pie person, at all...ever...and this was definitely awesome! You can make me another one anytime!

    <3 J

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  2. been dreaming of that pie all day

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