It had been a very long time since I’ve baked a pie and we’re having mates over for his or her birthday dinners tomorrow. Utilizing the rhubarb an excellent good friend sends me annually from his nation dwelling I made a decision to make a rhubarb pie. No different fruit simply rhubarb. I’ve really by no means had a rhubarb solely pie and thought it might be attention-grabbing to attempt. The rhubarb filling is spiced with nutmeg and I’ve left it good and tart however with an honest quantity of sweetness. Reasonably than simply my standard plain streusel topping, I’ve added nutmeg and walnuts to the streusel to tie it in with the filling.
As my standard, I’ve precooked the filling making it simple to keep away from a soggy backside. Additionally I’ve par-baked the crust. After baking with pie weights, I brushed loosened egg whites (god is aware of I’ve a variety of egg whites from the panettone) on to the crust earlier than baking it till it begins to dry out earlier than filling and topping it.
Regardless of shielding the crust after taking the weights out, the sting nonetheless will get a lot darker than I would like. Nevertheless, for me, it’s price it to keep away from a soggy crust.
I at all times make not less than two parts of dough and freeze them so I don’t must make the pate brisee every time.
Pate Brisée
Substances
- 2 1/2 cups (12.5 ounces; 350g complete) all-purpose flour, divided, 233 g with the butter and 117 g after.
- 2 tablespoons (25g) sugar
- 1 teaspoon (5g) kosher salt; for desk salt use identical weight or half as a lot by quantity
- 2 1/2 sticks (10 ounces; 280g) unsalted butter, lower into 1/4-inch pats (see word)
- 6 tablespoons (3 ounces; 85 g or 85ml) chilly water
Instructions
- Mix two thirds of flour (233 g) with 25 g sugar and 5 g salt within the bowl of a meals processor. Pulse twice to include. Unfold butter pats evenly over floor. Pulse till no dry flour stays and dough simply begins to gather in clumps, about 25 quick pulses. Use a rubber spatula to unfold the dough evenly across the bowl of the meals processor. Sprinkle with remaining flour (117 g) and pulse till dough is simply barely damaged up, about 5 quick pulses. Switch dough to a big bowl.
- Sprinkle with 85 g of chilly water. (TOSS THE CRUMBLY DOUGH UNTIL WATER IS WELL DISTRIBUTED). Then, utilizing a rubber spatula, fold and press dough till it comes collectively right into a ball (IN THE BOWL). Divide ball in half. Kind every half right into a 4-inch disk (ON PLASTIC WRAP). Wrap tightly in plastic and refrigerate for not less than 2 hours earlier than rolling and baking or freeze for later use after this era of relaxation within the fridge.
- When able to form the dough, pull out one ball, set it on a well-floured work floor, and sprinkle with extra flour. Use a tapered rolling pin to start out rolling the dough out right into a circle, lifting the dough and rotating it whereas rolling to realize a fair form. Proceed rolling, altering the angle of your rolling pin as you go to get a fair form and thickness. The completed dough ought to overhang your pie plate by an inch or two.
- Decide up the dough by fastidiously rolling it round your rolling pin, utilizing your bench scraper to assist raise it off the work floor. Unroll it over a pie plate. Gently raise and match the dough into the pie plate, getting down into the corners.
- For a single-crusted pie, use a pair of scissors to trim the dough in order that it overhangs the sting by 1/2 inch throughout. For a double-crusted pie, at this stage, fill it and drape your second spherical of pie dough excessive. Trim it to a 1/2-inch overhang together with the decrease crust. Both manner, tuck the overhanging edge(s) underneath itself all the way in which across the pie.
- Flute the perimeters of the pie crust utilizing the forefinger of 1 hand and the thumb and forefinger of the opposite. The one-crust pie shell is able to be blind-baked or stuffed. For a double-crusted pie, brush with an egg white, sprinkle with sugar, and lower vent holes within the prime with a pointy knife earlier than baking.
Rhubarb Filling
- 640 g / 6 cups thickly sliced rhubarb (about 3 massive or 6 small stalks)
- 1½ teaspoons vanilla extract
- 248 g / 1⅓ cups granulated sugar (I used 200 g)
- 28 g / ¼ cup cornstarch
- ½ teaspoon freshly grated nutmeg
- Pinch of effective sea salt
I exploit frozen rhubarb and place it in a pot with the vanilla, nutmeg and sugar and place it on the range on the lowest temperature. As soon as there’s a variety of liquid I pour some right into a small bowl and dissolve the cornstarch in it. I then flip the temperature as much as medium and let the rhubarb prepare dinner till it’s good and delicate. Add the dissolved cornstarch and stir and prepare dinner till thickened.
Refrigerate till prepared to make use of.
Streusel Topping for Pies
1⅔ cups streusel, to prime Makes 1⅔ cups streusel, sufficient for one 9- or 10-inch pie topping
1 cup all-purpose flour
3 tablespoons packed mild brown sugar
4 teaspoons granulated sugar
¼ teaspoon kosher salt
6 tablespoons unsalted butter, lower into ½-inch cubes, at room temperature
1/2 tsp nutmeg
Small handful of chopped walnuts
Stir collectively the flour, brown and granulated sugars, walnuts, nutmeg and salt in a big bowl. Sprinkle within the butter items and toss to coat. Rub the butter into the dry substances along with your fingertips till the butter is integrated and the combination is chunky however not homogenous.
Chill for not less than quarter-hour earlier than utilizing.
The streusel will hold refrigerated for five days or frozen for 1 month.
Baking
Par-bake crust for 20 minutes at 400°F with pie weights and the sting crust shielded proper from the beginning.
Take away weights then bake additional 5-10 minutes till evenly golden, protect the crust edges.
Take away from the oven to fill subsequent. Enhance oven temperature to 425°F.
Fill with rhubarb filling leveling it out. Prime with streusel topping.
Bake at 425°F for 20 minutes the bake at 350°F for 30 minutes or till the filling is effervescent.
Take away and funky on a rack.
