Some people fear baking with yeast, but until recently, nothing scared me like pie crust. Recipes always call for perfectly chilled ingredients, and there just seemed to be too many places it could go wrong. You could start with butter that was too warm, or you could add too much water, or you could overmix, or your dough could stick to the board, or you could breathe too loudly or vote for the wrong Idol contestant. So what's a pie novice to do? Relax. This crust was surprisingly fixable, and the best advice about pie crust I read was "make a lot of pie". That said, this attempt went really well. Get yourself an iced tea and have at it.
food processor. I adore this Cuisinart because it's big enough to make a full batch of dough, and it's quiet as a mouse.
Mix flour, sugar, and a bit of salt.
And put some ice water in a measuring cup. Your ingredients will need to be COLD!
Now you don't want to over-mix this, so just hit pulse a few times until the butter incorporates and the dough looks like coarse meal.
I may have been a bit overly cautious with the water, but I stopped when the dough looked like this.
Check out your fruit filling. It looks like this. All juicy and gooey and beautiful.
Now roll out your second disk of pie dough, and use a pizza cutter or a roller with a scalloped edge. Roll out seven strips and place them across the pie going in the same direction. Now let's make the lattice.here.
I took a few more strips of pie dough, and wrapped them around the edges. Then pinch around the perimeter of the crust to make a pretty scalloped edge. We want a nice golden crust, so whisk an egg yolk with a bit of water.
Brush the egg wash over the top of the pie. I also sprinkled the top of the pie with sugar, but it browned a bit more than I would have liked, so I'd probably skip that step next time.
Bake for about 1 hour and 15 minutes, and your gorgeous finished pie will look a little something like this.
So bakers/bloggers... Anyone interested in a little summer pie project? Maybe we have a pie assignment every couple weeks, and then blog and compare our experiences? Shoot us an email at firstname.lastname@example.org if you're interested!
Strawberry Rhubarb Pie
Barely adapted from Bon Appetit April 1997, via SmittenKitchen.com
For crust3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
7 tablespoons (about) ice water (I started with 6 tablespoons, and added a bit more when I rolled out the dough)
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)