Receita Solta

Spring Delight: Crunchy Strawberry and Rhubarb Pie

A vibrant celebration of the bittersweet flavor of spring and summer in a buttery and flaky crust.

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Equipe Receita Solta

Spring Delight: Crunchy Strawberry and Rhubarb Pie
Prep Time45 min
Cook Time65 min
Servings8 servings
DifficultyMedium
Calories410 kcal

Resumo para quem tem pressa

"A classic rustic American-style fruit pie where the vegetal acidity of rhubarb balances the sweetness of fresh strawberries under a crispy pastry crust. Brushed with egg and granulated sugar to brown intensely."

Discover the art of combining sweet strawberries and sour rhubarb in a classic pie, with a perfect buttery crust. Ideal for special moments and easily shareable.

O Que Você Precisa Saber

- The American pie crust uses frozen butter to generate flaky and buttery sheets. - Chopped rhubarb and strawberries combined with cornstarch form a thick syrup that does not leak from the crust. - Resting the dough in the refrigerator for 1 hour before rolling out prevents deformation and retraction of the edges in the pan.

Ingredients

Exquisite Ingredients for an Unforgettable Pie

  • 2 ½ cups (300g) All-purpose flour
  • 1 tablespoon Granulated sugar
  • 1 teaspoon Salt
  • 225g (1 large stick), very cold and cut into 1-2 cm cubes Unsalted butter
  • ½ cup (120ml), plus 1-2 tablespoons if needed Ice water
  • 500g washed, dried, and quartered Fresh strawberries
  • 500g washed, dried, and cut into 1-2 cm pieces Fresh rhubarb
  • ¾ cup (150g), or to taste Granulated sugar
  • ¼ cup (30g), or sweet starch Cornstarch
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Salt
  • 1 beaten (for brushing the dough) Egg
  • 1 tablespoon (for sprinkling) Açúcar cristal

Instructions

Exquisite Ingredients for an Unforgettable Pie

1

<strong>Prepare the Dough:</strong> In a large bowl, mix the flour, sugar, and salt. Add the cold butter cubes and, with a pastry cutter, fork, or fingertips, incorporate the butter until you have pea-sized pieces.

2

<strong>Add the Water:</strong> Slowly, add the ice water, 1 tablespoon at a time, mixing until the dough begins to come together. Do not overwork the dough. The professional technique is to stop adding water as soon as the dough holds together when squeezed.

3

<strong>Chill the Dough:</strong> Divide the dough into two parts, form flat disks, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). The most important tip is to ensure the dough is well chilled for a flaky crust.

4

<strong>Prepare the Filling:</strong> In a large bowl, combine the sliced strawberries and rhubarb. Add the sugar, cornstarch (or manioc starch), lemon juice, vanilla extract, and salt. Mix gently until the fruits are well coated.

5

<strong>Preheat the Oven:</strong> Preheat the oven to 200°C.

6

<strong>Open the Bottom Crust:</strong> On a lightly floured surface, roll out one of the dough discs into a circle approximately 30 cm in diameter. Carefully transfer to a 23 cm pie pan. Trim the edges, leaving about 1.5 cm of excess.

7

<strong>Add the Filling:</strong> Pour the fruit filling evenly over the dough in the pan.

8

<strong>Open the Top Dough:</strong> Open the second dough disk. You can create a decorative lattice or cover the pie completely, making some openings for the steam to escape. The secret of this recipe is to seal the edges well to avoid leaks.

9

<strong>Close and Decorate:</strong> Place the top dough over the filling, trimming and folding the edges of the bottom dough over the top. Press to seal and crimp as desired. Brush the surface with the beaten egg and sprinkle with granulated sugar.

10

<strong>Bake the Pie:</strong> Place in the preheated oven for 20 minutes at 200°C. Reduce the temperature to 175°C and continue baking for another 40-50 minutes, or until the crust is golden and the filling bubbles. If the edge starts to brown too much, cover with aluminum foil.

11

<strong>Cool:</strong> Remove from the oven and let cool completely (at least 3-4 hours) on a wire rack before slicing and serving. This allows the filling to settle and become firm.

Equipe sua Cozinha

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Chef Tips

- Cut the rhubarb and strawberries into similar-sized pieces to ensure even cooking in the filling. - Make cuts or openings in the top dough lid so that the fruit cooking steam escapes freely. - Wait for the pie to cool for at least 3 hours before cutting so that the starch syrup gels and firms the slices.

Variations

- Add 1/2 teaspoon of freshly grated ginger to the strawberry filling for an aromatic spicy touch. - Make a decorative braided lattice with strips of dough over the pie instead of covering it with a whole disc. - Sprinkle sliced almonds on the surface of the egg-brushed dough just before putting the pan in the oven.

Substitutions

- If you cannot find fresh rhubarb, use finely chopped tart green apples (Granny Smith) in the same proportion. - Cornstarch can be replaced by sweet manioc starch or tapioca starch powder to thicken the fruit juice. - The granulated sugar in the filling can be replaced by demerara sugar maintaining the exact weight of 150g.

How to Store

Store at room temperature under a glass dome for up to 2 days or in the refrigerator for up to 5 days. To consume warm, heat the slice in a preheated oven at 160°C for 8 minutes.

Can You Freeze It?

Freeze the already assembled and raw pie, well wrapped in layers of plastic wrap and aluminum foil, for up to 90 days. Bake directly frozen at 200°C adding about 15 minutes to the total time.

What to Serve With

Classic service with a scoop of vanilla cream ice cream, fresh homemade whipped cream, or a cup of brewed coffee.

Frequently Asked Questions

How to prevent the pie crust from getting soggy and raw on the bottom?

Position the pan on the bottom rack of the oven at 200°C for the first 20 minutes of cooking and use a metal or ceramic pan that transfers heat quickly to the base.

Is rhubarb safe for culinary use?

Only the red or green stalks of rhubarb are edible; discard the plant leaves completely, as they contain a high toxic concentration of oxalic acid.

Why did the filling leak liquid when cutting the pie?

This occurs if the pie is cut while still hot. The cornstarch needs to cool to room temperature to gelatinize and retain the fruit juice.

Can I use frozen strawberry and rhubarb?

Yes, partially thaw and drain the excess purged liquid before mixing with the starch and sugar so as not to overload the pie with water.

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