Ingredients and Weight:
For the crust:
* All-purpose flour: 2 cups (240g)
* Granulated sugar: 1/2 cup (100g)
* Baking powder: 1 teaspoon (5g)
* Salt: 1/4 teaspoon (1g)
* Unsalted butter, cold and cut into cubes: 1/2 cup (113g)
* Ice water: 1/4 to 1/3 cup (60-80ml)
For the filling:
* Rhubarb, trimmed and sliced: 1 pound (454g)
* Strawberries, hulled and quartered: 1 pound (454g)
* Orange zest: 1 tablespoon (5g)
* Orange juice: 1/2 cup (120ml)
* Granulated sugar: 1 cup (200g)
* Cornstarch: 2 tablespoons (20g)
* Ground cinnamon: 1/2 teaspoon (2g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- For the crust: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter cubes and work them into the flour mixture with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Form the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes.
- For the filling: In a large bowl, combine the rhubarb, strawberries, orange zest, orange juice, sugar, cornstarch, and cinnamon. Stir well and let stand for 15 minutes.
- Preheat oven: Preheat oven to 375°F (190°C).
- Assemble the pie: On a lightly floured surface, roll out the dough to a 12-inch (30cm) circle. Transfer the dough to a 9-inch (23cm) pie plate and trim the edges. Pour the filling into the pie crust and dot with butter.
- Roll out the top crust: Roll out the remaining dough to an 11-inch (28cm) circle. Cut out shapes or lattice strips for the top crust. Place the top crust over the filling and trim the edges. Crimp the edges to seal.
- Bake the pie: Bake the pie for 1 hour, or until the crust is golden brown and the filling is bubbling. Let cool for at least 30 minutes before slicing and serving.
Nutritional Information:
- Serving size: 1 slice
- Calories: 250
- Fat: 10g
- Cholesterol: 35mg
- Sodium: 140mg
- Carbohydrates: 35g
- Protein: 3g
Dish Characteristics:
- Sweet, tart, and fruity flavor
- Flaky and buttery crust
- Bright orange color from the strawberries and orange
- Perfect for a special occasion or dessert
User Comments:
- "This pie is absolutely delicious! The orange flavor complements the strawberries and rhubarb perfectly."
- "The crust was so flaky and tender."
- "I love the bright orange color of the pie. It's so festive!"
- "This is my new favorite strawberry pie recipe."
- "I highly recommend this pie to anyone who loves fruit pies."
Special Precautions and Tips:
- Be sure to trim the rhubarb and strawberries before using, as the ends can be tough.
- Do not overmix the pie dough, as this can make the crust tough.
- If the edges of the pie crust start to brown too quickly, cover them with aluminum foil.
- Let the pie cool for at least 30 minutes before slicing and serving, as this will help the filling to set.
