Pies. Who doesn’t love them. Whether you eat them plain, or with a scoop of vanilla ice cream, or with a dollop of whipped cream, pies are one of the wonderful desserts that almost no one can resist.
At home, we eat a lot of pies or tarts. They look beautiful, taste delicious with the crust and the filling together, and most importantly, home-made pies always give you a feeling of coziness and warmth. Look at this pie, the glistening fruit bursts through the golden brown lattice crust.
I especially love pie filling with a good balance of flavours. I like to add a little tartness into the sweet filling, like this blueberry and cranberry tart and these lemon curd and raspberry tartlets. My another favourite is a combination of strawberry and rhubarb. They go perfectly well together with the sweetness of the strawberries balancing the tartness of the rhubarb.
Ingredients (9-inch pie):
2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon salt
2/3 cup unsalted butter, cut into little cubes, chilled
1 egg yolk
4 tablespoons heavy cream
4 cups chopped rhubarb
2 cups quartered strawberries
1 cup granulated sugar
1/2 cup all purpose flour
1 egg yolk
2 tablespoons heavy cream
Preheat oven to 350F. Grease a 9-inch pie pan.
To prepare crust, place flour, sugar and salt in a food processor to mix. Add butter and process until the mixture resembles coarse meal.
Lightly mix egg yolk and cream. While the machine is running, pour in the cream mixture slowly. The dough should hold together when pinched. Add a little more cream if necessary.
Divide the dough into 2 pieces, in the ratio of 2/3 and 1/3, and form 2 discs. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
To prepare the filling, toss together rhubarb, strawberries, sugar and flour in a bowl. Set aside.
Remove the large dough from the fridge. Roll it on a floured surface, until around 3mm thick. Line the prepared pan with the rolled dough. Make sure you leave a tiny overhang of dough.
Roll the small dough until around 3mm thick, and cut into 10 strips, each around 1/2 inch wide.
Pour the filling into the prepared pie shell. Lay 4 or 5 strips over the filling, evenly spaced, and then weave with the remaining strips diagonally. Fold back the edge of the shell over the edge of the lattice strips, and crimp to secure.
Mix the egg wash ingredients, and brush the dough with the mixture. Bake about 50 to 55 minutes, until the filling is bubbling and the crust is golden.
Serve with vanilla ice cream.