July 01, 2014
easy mini strawberry rhubarb pies
Our neighbour has the most amazing garden. A few weeks ago, she kindly offered us some of her amazing rhubarb from said garden. So we gladly accepted and I made, what else, but some strawberry rhubarb pies with them. Oh, just thinking about them makes me want to get up and make some more.
Here's the recipe!
Easy Peezy Strawberry Rhubarb Pie
adapted from Martha Stewart
500g strawberries, washed, leaves removed and coarsely chopped
500g rhubarb, washed, leaves removed and chopped into 1/2 inch pieces
frozen pie crust (I used Tenderflake and it turned out great), left in the fridge overnight to thaw
1/2 cup sugar
1/8 cup cornstarch
pinch of salt
1) Preheat oven to 375F. To make the filling, combine the strawberries and rhubarb, and mix with sugar, salt, and cornstarch.
2) Roll out the pie crust. If you're making mini pies like I did, make sure you make it large enough so you can create 4 mini pie crusts with. I find it easiest to use the mini pie dishes to create imprints in the pie crust, and then cut around them, and there you have it, 4 perfectly sizes pie crusts.
3) Divide the pie filling evenly among the mini pie dishes, or if you're just making one large pie, pour your filling into the pie dish. Then cover your pie(s) with the pie crust. I like to brush to top with milk or egg wash so that the pie crust comes out golden on the top, and then I make a little x cut on the top using a knife so that the steam can get out.
4) Place the pie(s) onto a baking sheet. You can also line this with foil if you wish. This step is important because the baking sheet will catch all the juices that will bubble out while the pie is cooking. Bake for 1 to 1.5hrs, until the juices are vigorously bubbling and the pie crust is golden on top.
5) Place on a wire rack to cool for about an hour until the pie has cooled down enough to eat.