Strawberry Rhubarb Flaky Crust (Print Version)
# Ingredients:
→ Pie Crust
01 -
250 g all-purpose flour
02 -
160 g shortening
03 -
1 teaspoon salt
04 -
90 ml ice-cold water
→ Strawberry Rhubarb Filling
05 -
400 g fresh rhubarb, chopped
06 -
300 g fresh strawberries, chopped
07 -
270 g granulated sugar
08 -
55 g all-purpose flour
→ Topping
09 -
15 ml milk, for brushing
10 -
granulated sugar, for sprinkling
# Instructions:
01 -
Combine the flour, shortening, and salt in a large mixing bowl. Cut in the shortening using a pastry blender until the mixture resembles fine crumbs. Add the ice-cold water to the center and mix gently until a soft dough begins to form. Gather the dough by hand into a ball, then divide into two equal portions. Roll out one portion to fit the base of a 23 cm pie dish and line the dish with the rolled pastry.
02 -
In a separate bowl, toss together the chopped rhubarb and strawberries. In another bowl, mix the sugar and flour until well combined. Preheat the oven to 220°C.
03 -
Sprinkle approximately 30 g of the flour-sugar mixture over the prepared pastry base. Add the fruit mixture evenly over the base. Sprinkle the remaining flour-sugar mixture over the fruit.
04 -
Roll out the second portion of dough and lay it over the fruit. Seal and crimp the edges. Cut slits into the top pastry for ventilation. Brush the surface with milk and sprinkle with sugar.
05 -
Place the assembled pie on a foil-lined baking sheet. Bake on the center rack for 15 minutes at 220°C. Reduce the oven temperature to 160°C and continue baking for one hour. After 30 minutes, check the crust; if it is golden, cover with foil to prevent further browning.
06 -
Remove the pie from the oven and cool completely for several hours on a wire rack to allow the filling to set before slicing.
# Notes:
01 -
Allowing the pie to cool fully ensures the filling thickens and holds its shape when served.
02 -
For a more tart flavor, reduce the sugar in the filling to your preference.