Strawberry Rhubarb Deep Dish Pie

In Recipes by Lisa Soldo-Johnson0 Comments

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Strawberry Rhubarb Deep Dish Pie Yum
Course Dessert
Cuisine American, European
Servings
pieces
Ingredients
Crust
Pie filling
Course Dessert
Cuisine American, European
Servings
pieces
Ingredients
Crust
Pie filling
Instructions
  1. Begin with a medium size cold glass bowl that has been refrigerated.
  2. Your chopped butter should also be refrigerated and cold when you are ready to use it. Place flour and butter in food processor and blend 15-20 seconds.
  3. Pour mixture into cold bowl and make a weld in the center of the flour with your fingers Start off with 2/3 of the water, pour into well and using hands like a whisk, turn the flour around mopping up the water as your turn. Add remaining water and continue to twist until the flour becomes a soft dough.
  4. Flour work space and place the dough onto the flour, kneading the dough gently until it becomes soft pliable dough. Handle dough as little as possible and do not over knead or the dough will become tough. Cut the dough in half, cover each piece with plastic wrap and refrigerate for 1 hour.
  5. Take one piece of dough from refrigerator, unwrap it. Flour your work space and lay the dough over the flour. With a rolling pin begin rolling out the dough moving around the circle to spread it out evenly as it expands. You want the finished crust to be about 12-inches in diameter. Roll the dough up over the rolling pin and transfer crust to the pie plate. Gently press the dough into the pie shell.
  6. In medium bowl, mix fruit, sugar, cornstarch, cinnamon, lemon zest until fruit is coated evenly.
  7. Pour fruit into pie shell and spread out evenly.
  8. Remove the remaining dough from the refrigerator and repeat the process of rolling out the dough but increase the diameter to 15-inches. Using a sharp knife or pizza cutter, cut the dough into 3/4-inch strips.
  9. Lay out 3 parallel strips of the pie dough on top of the filling, with about 1/2-inch to 3/4-inch space between them. Fold back every other strip.
  10. Place one long strip of dough perpendicular to the parallel strips as shown. Unfold the folded strips over the perpendicular strip.
  11. Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip, as shown. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip.
  12. Continue this process until the weave is complete over the top of the pie.
  13. Trim the edges of the strips flush with the dough of the underlying pie dish, which should be about half an inch over the sides. Fold back the rim of the shell over the edge of the lattice strips, and crimp to secure.
  14. Cut 1 tablespoon of butter into small pieces and set them on top of the fruit that is exposed between the lattice strips.
  15. Brush crust with beaten egg. Sprinkle 1 tsp sugar over the top Bake at 400 for 20 minutes.
  16. Add a pie shield or aluminum foil so the edges do not burn. Lower heat and bake at 350 for 25 to 30 minutes. Remove from heat and allow pie to cool 10 minutes before cutting.
Recipe Notes

Recipe by www.culinarybutterfly.com

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