Strawberry, Rhubarb, and Crumble Pie
Description
Homemade pastry for tea. The pie is very easy to make and disappears from the table in no time. Strawberries add aroma, while rhubarb provides a pleasant tartness. This pastry will especially appeal to those who enjoy sorrel pies. Shortcrust pastry doesn't tolerate warmth from hands when kneaded for too long, so the best option is to prepare it using a food processor. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the strawberry rhubarb crumble pie. Wash the berries and dry them.
- 2
Step 2
Trim the attachment points from the rhubarb and peel the stalks to remove the fibrous outer layer. To do this, lift the edge of the layer and pull—it comes off easily. Rinse the peeled stalks and pat them dry.
- 3
Step 3
Remove the stems from the strawberries and cut the berries into medium-sized pieces, then place them in a bowl.
- 4
Step 4
Cut the rhubarb crosswise into 1.5-2 cm thick pieces and add to the strawberries. Add one tablespoon of sugar and mix. Let it sit on the kitchen counter while you prepare the rest.
- 5
Step 5
Place the sifted flour, sugar, salt, and baking powder into the blender container.
- 6
Step 6
Cut the cold butter into pieces and add to the flour and sugar. Process everything until it resembles crumbs.
- 7
Step 7
Separate the egg into white and yolk. Place the yolk into the bowl with the crumbs, and discard the white.
- 8
Step 8
Knead everything until a dough ball forms.
- 9
Step 9
Spread the dough over the bottom and sides of an 18-centimeter-diameter pan. Prick the bottom of the dough several times with a fork. Cover the dough with plastic wrap and refrigerate for 30 minutes.
- 10
Step 10
For the topping, place flour, sugar, and cold butter into the blender container. Pulse until coarse crumbs form. Keep the mixture in the blender container in the refrigerator until needed.
- 11
Step 11
Drain the accumulated juice from the bowl with strawberries and rhubarb. Add cornstarch to the bowl.
- 12
Step 12
Add the remaining sugar and mix. Transfer the filling to the pie crust.
- 13
Step 13
Sprinkle the topping over the filling.
- 14
Step 14
Place the pie pan in a preheated oven and bake at 180°C for 40–50 minutes, until golden brown and fully cooked. Let the pie cool in the pan, then serve.
- 15
Step 15
The strawberry rhubarb crumble pie is ready.
- 16
Step 16
The pastry is ready. Serve with tea.