Strawberry Rhubarb Pie America's Test Kitchen
Nothing screams summer quite like a freshly baked strawberry rhubarb pie. The perfect combination of sweet and tart, this classic dessert has been a staple in American households for generations. However, not all strawberry rhubarb pies are created equal. That's where America's Test Kitchen comes in. Here is everything you need to know about making the perfect strawberry rhubarb pie, according to the experts at America's Test Kitchen.
The Ingredients
The first step to making the perfect strawberry rhubarb pie is gathering the right ingredients. Here's what you'll need:
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 12 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
- 1/2 cup vegetable shortening, cut into 4 pieces and chilled
- 6-8 tablespoons ice water
- 4 cups sliced rhubarb
- 4 cups sliced strawberries
- 1 1/4 cups sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter
- 1 large egg white, lightly beaten
- 1 tablespoon sugar
Make sure to use fresh, high-quality ingredients for the best results. When it comes to the rhubarb, look for stalks that are bright red and firm. For the strawberries, opt for ripe, sweet berries that are in season.
The Crust
The crust is arguably the most important part of any pie, and the strawberry rhubarb pie is no exception. According to America's Test Kitchen, the key to a perfect crust is to use a combination of butter and vegetable shortening. The butter provides flavor and flakiness, while the shortening adds tenderness and makes the crust easier to work with.
To make the crust, start by combining the flour, sugar, and salt in a food processor. Add the butter and shortening and pulse until the mixture resembles coarse sand. Slowly add the ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, wrap each half in plastic wrap, and chill for at least an hour.
The Filling
The filling is where the magic happens. To make the perfect strawberry rhubarb pie filling, start by combining the sliced rhubarb and strawberries in a large bowl. In a separate bowl, whisk together the sugar, cornstarch, and salt. Add the dry ingredients to the fruit mixture and toss to combine.
Transfer the filling to the chilled pie crust and dot with butter. Cover with the second crust and crimp the edges to seal. Brush the top crust with egg white and sprinkle with sugar. Cut several slits in the top crust to allow steam to escape.
The Baking
Preheat your oven to 400 degrees Fahrenheit. Place the pie on a baking sheet and bake for 20 minutes. Reduce the oven temperature to 350 degrees Fahrenheit and continue baking for an additional 40-50 minutes, or until the filling is bubbling and the crust is golden brown.
Allow the pie to cool completely before slicing and serving. Top with whipped cream or vanilla ice cream for an extra special treat.
Conclusion
With these tips and tricks from America's Test Kitchen, you'll be able to make the perfect strawberry rhubarb pie every time. Remember to use fresh, high-quality ingredients, and don't skimp on the butter and shortening in the crust. Happy baking!