Strawberry-Rhubarb Crumble Pie

5

Strawberry-Rhubarb Crumble Pie

INGREDIENTS:

For the crust:
(I’ve adapted this recipe to include wholemeal flour, just because that’s what I had at the time. Feel free to play around with flour ratios/combinations or just make the original – it’s become my go-to pie crust.)

1 1/8c flour (I used half white, half wholemeal)
1/8 tsp baking powder
1/4 tsp salt
1 tbsp caster sugar
1/2 c butter
(roughly 110g), chilled and chopped into little pieces
3-4 tbsp ice cold water, as needed

Mix the dry ingredients in a large bowl. Rub in the butter between finger and thumb until it’s mixed into the flour and forms coarse crumbly pea-sized clumps. Sprinkle some of the ice water over the mixture and combine, adding more water or flour as needed until the dough comes together nicely when you try to form it into a ball. Flatten, wrap in plastic wrap, chill for a bit. 30 minutes or so should be good.

Meanwhile, get the filling ready:

Chop up 1 bunch (roughly 300g) rhubarb and halve about 300g strawberries.Place in a medium to large bowl and toss with a couple tablespoonsful of sugar and a teaspoon or so of cornflour. Let it macerate while you prepare the crust:

Blind bake the crust:

Heat the oven to 200C.

Roll out the chilled pie-crust dough so that it’s big enough to drape into a pie dish and have little edge pieces flopping over the side. Roll over and pinch together the excess bits of pastry to make a nice crust. If it’s a bit uneven just press it all down with the tines of a fork and call it rustic.

Prick some holes in the dough with a fork. Line with baking paper and some dried beans and blind bake for about 10-12 minutes or until it’s just starting to turn golden. Remove and let cool for a few minutes.

Prepare the crumble topping:

Using your fingertips or a food processor, mix together 1/2 cup flour, 1/3 cup brown sugar, 60g butter (chopped up into little pieces makes this easier) until the mixture forms coarse crumbs.

And finally:

Pour the fruit mixture into the pie shell and top with the crumble topping. Bake for 40-50 minutes or until the fruit mixture is bubbling up beneath the bits of crumble. You may want to check that the crust isn’t burning – if it’s starting to get rather brown, cover with bits of foil.

Serve lovingly, with yoghurt, cream or – my favourite – a good-quality vanilla ice cream

5a

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s