Cooking – How To Make A Strawberry Rhubarb Pie

It is time to learn how to make a strawberry rhubarb pie. This delicious pastry has quickly become the dessert of choice for many people, young and old alike. In fact, strawberry rhubarb pie is so popular that it’s hard to imagine eating it without one! The sweet-and-sour flavor is perfect for summer barbecue events, pool parties, and any other kind of outdoor occasion.

If you decide to bake with fresh rhubarb rather than a store-bought canned or frozen version, you’ll want to find a piecrust recipe to match. Just like any other baked dessert, a good pie crust needs to be floured with vegetable shortening (at least 10 times harder than shortening purchased at the grocery store). Be sure not to use coarsely ground sugar. The goal of a good pie crust is to have it as smooth as possible.

Once the flour is mixed with shortening, it will need to be cooked on a hot griddle until it begins to burn. You’ll want to avoid touching the hot grill with your finger because you do not want any sugar to cook out of the rhubarb. If the strawberry mixture begins to burn, remove it from the heat source and mix the ingredients until combined. Then, you can add the rhubarb and spread it evenly on top of your pie.

If you want to know how to make a strawberry rhubarb pie, one of the best things you can do is use fresh, organic rhubarb. The skin is very fragile, and it can easily be cracked and damaged during the cooking process. You should use a pie pan that has a non-stick surface and which has a removable bottom. This is important because you do not want your pie crust to stick to the sides of your pie.

One of the easiest methods for how to make a strawberry rhubarb pie is to use fresh fruit. Choose a rhubarb that is in its prime and fresh strawberries. Or, if you want variety, the strawberries can be substituted for fresh cherries or raspberries. Once you have chosen your favorite fruits, cut them into matchstick-sized chunks. Once you have them prepared, you are ready to start the pie crust.

When the pieces of fruit are ready, you will want to roll out the mixture onto a baking sheet. The baking sheet you choose will depend on the size of your pie pan. If you have a smaller pan, you may want to use a rectangular sheet. Next, use a tablespoon of flour to grease the bottom of the pan. You will also need to use food coloring if you are not using chocolate. Next, add your filling.

You will want to roll out your pie dough to about twice the thickness of the dough. Next, you will cut your piece of pie crust dough in half and spread half on the bottom half of the rhubarb pie shell. Fill the bottom pie crust with the prepared strawberry-rhubarb filling.  Next, you will place your top crust over the filling and start crimping the crust edges. Decorative vent the pie crust.

Brush with egg white wash and enhancement with huge granule sugar. Collar with thwart and prepare at 425 degrees F for 15 minutes. Drop the temperature to 375 degrees F and heat for an extra 45 to 50 minutes, or until the filling begins foaming. Higher elevation will take 450 degrees F and 400 degrees F separately. Likewise, you can utilize a pie bird for additional style. Let cool prior to serving.


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