Archive for June, 2020

Several years ago I purchased a home in Croswell, Michigan and along with that I aquired ownership of several well established Rhubarb plants. I enjoy the tart taste of rhubarb in a pie but adding in some strawberries makes it that much more flavorful. I’ll admit I’m not an expert on pie making but like everything else in life the more you do it the better you get at it.

PIE CRUST (double for 10″ pie)
12 tablespoons unsalted butter (cold)
3 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
1/3 cup vegetable oil (cold)
approximately 1/2 cup ice cold water

I simply add all ingredients except for the water into a medium to large bowl and with a dough cutter mix everything together. Slowly add in enough cold water to moisten the dough. With your hands form the dough and then wrap into plastic wrap and place in the refrigerator for 30 minutes. Remove and divide in half. Place onto a floured surface and roll each dough out to a 11″ circle.

2 cups of sugar
2/3 cups all purpose flour
3 cups rhubarb cut into 1/2″ peices
3 cups sliced strawberry’s
1 tablespoon unsalted butter

Heat your oven to 425 degrees
Mix sugar, flour in a large bowl then add in the rhubarb and strawberries and coat well. Line your 10″ pie pan with the first rolled out pastry then place in the filling evenly, dot with butter. Roll the second pastry over the top and press on the rim to seal and flute. Brush the top with egg wash and sprinkle with sugar. Make several slits into the top pastry to allow for escaping air. To protect the top from burning cover with aluminum foil until the last 15 minutes, then remove. To protect your oven add a half sheet pan directly under the pie to collect unwanted drippings. Remove from oven when golden brown and allow to cool and thicken.

Chef Brian Klauss

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