Strawberry Rhubarb Pie Martha Stewart
Serving Size : 8
Ingredients for prepare Strawberry Rhubarb Pie Martha Stewart
:
| Amount | Measure | Ingredient - Preparation Method |
pate brisee-chill all
ingre
strawberry rhubarb pie martha stewart |
| 2 1/2 | c | flour - all purpose - cold |
| 1 | t | salt |
| 1 | t | sugar - (optional) |
| 1 | c | butter, cold - unsalted |
cut into small pieces
strawberry rhubarb pie martha stewart |
| 1/4 | c | ice water (up to 1/2 c) |
strawberry rhubarb Ђ
filling
strawberry rhubarb pie martha stewart |
| 5 | c | rhubarb - 1/2" pieces |
| 3 | c | strawberries - sliced in half |
| 1 | c | sugar - (or to taste) |
| 1/2 | c | flour |
| 1 | tb | cardamom |
| 1 | t | nutmeg |
recipe Strawberry Rhubarb Pie Martha Stewart
PATE BRISEE: Put COLD flour, sugar & salt in food processor. add pieces
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of butter and procces approx 10 seconds, or until mixture resembles coarse meal. Add ice
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water drop-by-drop through feed tube with machine running, adding just enough until dough holds together without being
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wet or sticky, NOT MORE THAN 30 SECONDS. Test dough by pinching together---if still crumbly
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add more water. Turn dough onto large plastic piece of plastic wrap. Cover with a second sheet of plastic wrap
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and flatten into a flat circle with fists. Wrap in plastic and chill at least an hour. Lightly butter or
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spray a 12-inch tart pan. Place tart pan on parchment-lined baking sheet. On lightly floured board, roll half the pastry
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to 1/8" thickness. Put pastry in pan, and press into bottom edges and along sides. Trim crust 1" higher than
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pan. REFRIGERATE. Roll remaining pastry and cut into lattice strips (3"wide). Place on parchment
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lined sheet and refrigerate 30 minutes. Preheat oven to 375 degrees. FILLING: put rhubarb & strawberries in large
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mixing bowl. Combine remaing ingredients in another bowl. Sprinkle mixture over fruit. Turn fruit
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into prepared crust. Weave lattice strips over filling, securing ends by pasting to crust with dabs of
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water. Turn up overhang, trim, and crimp as desired. Bake about 50 minutes,
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until filling has bubbled and thickened. from Martha Stewart Pies & Tarts. By "Lloyd A.
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Carver" on Jan 5, 1996
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