Strawberry Rhubarb Ginger Crumble Pie
This is proof that if I promise you pie for your birthday, you’ll get it eventually. Craig’s birthday fell during Sled Island so he had to wait a couple weeks but better late than never, right? (There was a meat pie, too. He’s really demanding.) And I’d say it was worth the wait. Recipe from Martha.
1 c flour
7 tbsp (just shy of a 1/2c) cold unsalted butter, cubed
1/2 tsp sugar
1/4 tsp salt
2 tbsp cold water
1 1/2 tsp apple cider vinegar
• Put the flour, butter, sugar and salt into the bowl of your mixer. Then throw this in the freezer for 20 minutes.
• Measure your water and vinegar into a glass and throw that in the freezer, too.
• When nice and chilled, mix the flour and butter with a paddle attachment until it forms a coarse meal.
• Slowly pour in the water-vinegar. Mix until it just comes together. Martha describes the desired texture as “shaggy clumps” but I don’t even know what that is super to mean, and does not sound appealing.
• Turn dough out onto plastic wrap, shape into a 5” disk, wrap and refrigerate for at least thirty minutes.
• Once chilled, roll out dough about 1/8” thick. Fit into a 9” pie plate. Feel free to get fancy with the edges. Cover, and chill again.
2 1/2 c rhubarb, chopped 1/4”
2 1/2 c strawberries, quartered
2/3 c brown sugar
1/3 c flour
1 tsp cinnamon
squeeze of fresh lemon juice
• Toss everything together. Tough stuff.
2/3 c flour
1/2 c sugar
3 tbsp brown sugar
3/4 tsp ground ginger
1/8 tsp salt
5 tbsp (about 1/4 c) cold unslated butter, chopped
• Mix together the dry ingredients. Cut in the butter. I hope this isn’t getting too strenuous for you.
• Preheat your oven to 350º. Pile all the fruity goodness into your chilled pie shell. Then sprinkle the crumble topping on top of that. Toss in the oven for about 75 minutes. Check it halfway and rotate the pan. The filling should be bubbling and the crust golden brown. Let cool! It’ll take a while. We had a firework deadline so cut in a little early. It gets messy.
I was kind of skeptical about making the pastry in the mixer, but it turned out pretty great. Nice and flaky. The ginger was a nice touch, so I would probably add more next time. Overall: really good pie. Especially compared to the really shitty strawberry rhubarb pie I made last year for Pie-reworks. A million times better. Hurrah for improvement!
Made on Saturday, July 7, 2012.
Enjoyed by superpals at 2nd Annual Stampede Pie-reworks party.
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