Tarta de ruibarbo y fresas - rhubarb and strawberry pie

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Dessert

5 servings

Very Easy

55 min

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Ingredients

Pie Dough:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup cold unsalted butter, cut into small

Crumble Topping:

• 3/4 cup all-purpose flour
• 1/3 cup packed light-brown sugar
• 3 tablespoons granulated sugar
• Pinch of salt
• 6 tablespoons cold unsalted butter (cut into small pieces)

Rhubarb Pie :

• Pie Dough
• All-purpose flour, for dusting
• 6 cups of rhubarb, ends trimmed, cut crosswise into ¾ inch pieces
• 1 cup strawberries cut in halves
• 1 cup sugar
• 2 tablespoons corn meal
• 1 egg
• Pinch of salt

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Preparation

• Pie Dough:
  In a food processor, mix flour, salt, and sugar. Add butter. Mix until dough resembles coarse meal, with a few pea-size pieces remaining. Add 2 tablespoons ice water; mix until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tablespoons ice water, 1 tablespoon at a time). Do not over mix.Turn out onto a floured work surface; knead once or twice, until dough comes together. Flatten dough into a disk; wrap in plastic, and refrigerate at least 1 hour.
• Crumble Topping:
  In a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.
• Rhubarb Pie :
  Place the pie dough on a floured surface. Roll out dough to a 14-inch round. Place the dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour. Preheat oven to 400 degrees. In a large bowl, toss rhubarb, strawberries with sugar and salt. In another bowl mix corn meal and egg. Add to rhubarb and strawberries. Mix all. Pour into pie shell; sprinkle with Crumble Topping. Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.

Mariolina

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