Recipes
Maple Strawberry-Rhubarb Pie
Preparation
Cooking
Cooling
Portions
8 portionsInstructions
Ingredients
Preparation
- If using frozen strawberries and/or rhubarb, place in a large bowl to thaw while you prepare the pie crust.
- Use a food processor to combine the flour and salt. Add the butter, pulsing a few seconds at a time until it’s the size of peas. Add the water and blend until the dough just begins to form. Add more water as needed.
- Remove the dough and form it into two discs. Cover with plastic or beeswax wrap and refrigerate for 30 minutes.
- Preheat the oven to 190° C (375° F).
- In a small bowl, combine the maple sugar and the 24 g (3 tbsp) of flour. Add the strawberries and rhubarb and toss or mix to coat.
- Roll out the first disc of dough. Arrange it in a 20 cm (8 in) pie plate and pour in the filling.
- Roll out the second disc and lay it on top of the pie, pressing to seal around the edge. Trim excess dough. Make a few incisions in the top crust to allow steam to escape while it bakes.
- Place on the lower rack and bake for 50 minutes or until golden. Let cool before serving.
Hand technique for making pie dough
- Measure the flour and salt into a bowl. Mix well with a wooden spoon.
- Cut the butter in with a pastry knife or two knives until the texture becomes grainy (the butter should come to, more or less, the size of peas).
- Gradually add the water, lifting and turning with a spatula, keeping it as evenly distributed as possible. Add more water a spoon at a time, just enough that the dough holds together when you squeeze it between your fingers. Form two discs and cover with plastic or beeswax wrap.
* If you can find mixed strawberries and rhubarb in the freezer section of your grocery store, it’s a very practical solution. For this recipe, you’ll need a whole bag.
TIP: Want a beautiful golden finish on your pie? Brush the top crust with milk or egg yolk or a mixture of both before putting it into the oven.
