John Myers
Ingredients for 1 servings:
- 250 g flour
- 180 g butter, cold
- 120 g sugar
- 1 egg yolk
- 2 tbsp milk, cold
- 1 vanilla pod(s), scraped pulp
- 1 pinch of baking powder
- 400 g rhubarb, fresh, young, unpeeled
- 300 g strawberries
- 20 g cornstarch
- 20 g flour
- 2 tbsp maple syrup
- 100 g brown sugar
- 20 g butter
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes
An American dream of strawberries and rhubarb
To make the dough, first knead the ingredients into a smooth dough using a mixer’s dough hook or by hand, then let it rest in the refrigerator for about 30 minutes. Then roll out about two-thirds of the dough with a rolling pin and place this sheet in a pie dish greased with a little butter. Prick the base of the dough several times with a fork to prevent it from rising too much or curling during baking. Bake the dough in a preheated oven at about 180 degrees Celsius (convection oven) for about 10 minutes. Pre-baking makes the dough firmer and better able to hold the fruit filling without becoming watery. For the filling, quarter the washed strawberries. Then hull the rhubarb, but don’t peel it, and cut it into pieces about 1 cm wide. After mixing the strawberries with the rhubarb, add the sugar and maple syrup, and sift the flour and cornstarch over the fruit mixture. Mix everything well and then spread it over the dough in your pie dish, which should have cooled by now. Use a fork or knife to evenly distribute small knobs of butter over the fruit filling. Now comes the tricky part: Roll out the remaining dough again with a rolling pin and use a pastry wheel to cut out about 14 strips, each about 1 cm wide. The length of the strips should depend on the diameter of the pie dish. Place these strips of dough in a lattice pattern on top of the fruit mixture, trim the edges, and press them down slightly. Now your pie can be baked in the oven at 180 degrees Celsius (convection oven) for about 45 minutes.
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