I love pies.
Plus I have a new appreciation of making pastry from scratch ever since I came across Smitten Kitchen. Such an awesome food blog that has a fabulous recipe index so that you can search for a particular recipe based on a fruit or a vegetable (amongst other categories, go check it out!)
So if you have a couple of punnets of strawberries in the fridge and a yearning to bake something, this is your website.
As a bonus, the photography is beautiful. There is also a Smitten Kitchen cookbook which I have and quite admire, but I find myself going back to the website more often.
I have attempted this recipe a few times with a few different variations. The cherry pie is delicious when cherries are in season, but the strawberry and rhubarb has to be a favourite. The cooked strawberries taste like little balls of toffee in your mouth. Delish.
Here is the Strawberry Rhubarb pie recipe along with the pastry recipe.
The only changes that I made, despite the advice not to, is that I use a food processor to make the pastry, I really don't have the patience to make it any other way!
With the Rhubarb and Strawberry filling I don't use tapioca (as I never have it in the pantry) so instead I used 3-4 tablespoons of cornflour.
Here are some pictures of the steps below, especially the pastry texture as that can be a little hard to master!
|Make sure you have all your ingredients measured (and the butter chilled) ready to go.|
|Pop all the ingredients (bar the water) in the food processer until the butter is in pea sized pieces.|
|Add the chilled water sparingly, I used about 125ml.|
|It should look like this when finished processing, the little butter chunks are a good sign.|
|When I rest it to chill I try and flatten into a disc shape as much as I can (saves rolling later!)|
|Wrap in plastic and chill in fridge for at least 1/2 hr or until needed.|
|Chop up this delicious fruit that looks like it is smiling at you.|
|Put fruit and remaining ingredients in a bowl.|
|Fill pie to overflowing|
|Roll out pastry to around 4mm thickness within 2 pieces of non-stick paper and place in pie dish.|
|In a very amateur manner (after watching a few youtube vids) create a rough lattice pattern.|
|Cook and voila! (Unlike me, maybe place a tray under the pie dish to catch any rogue juices!)|
It isn't picture perfect, but tasted delicious!