Fairway Market's Strawberry Rhubarb Pie
Updated 12:00 AM EST, Wed, Jul 7, 2010
Bake for 20-25 minutes
Mitchel London's Dough Recipe:
1 lb sour cream
1 lb butter
1 1/2 lb pastry flour
1/2 tsp vanilla extract
1. Mix butter, sour cream and vanilla in a mixer with a beater attachment on low speed, to blend.
2. Slowly add the flour and mix to blend well. Remove and place on table top, adding extra flour so it does not stick to the counter top.
3. Roll flat into rectangle. Fold the ends into the center creating a smaller rectangle. Rotate the dough one turn and fold ends towards the center again. Refrigerate for one hour and repeat this process two additional times to create distinct layers.
Strawberry Rhubarb Pie
2/3 cup sugar, plus additional for sprinkling
2 tablespoons plus 1 teaspoon instant tapioca
1/2 teaspoon ground cinnamon
1 1/2 cups hulled strawberries, quartered
4 cups pink or red sliced fresh rhubarb, sliced 1/2 inch thick
Mix strawberries and rhubarb in a bowl. In a separate bowl mix sugar, tapioca and cinnamon then add to strawberries and rhubarb. Squeeze in a teaspoon of fresh lemon juice.
Cut dough into whatever size pie you are making and line the pan(s) with it. Generously fill with strawberry/rhubarb mixture. Sprinkle on more sugar. Bake at 375 degrees for minutes. It is not done until it starts bubbling and the juices become syrupy.
Promotional consideration furnished by Fairway Market.
First Published: Mar 18, 2010 4:29 PM EST