|
|
Post by feather on Aug 13, 2020 14:23:59 GMT -6
I need to come up with a Rhubarb Strawberry Pie that has more rhubarb taste than it has strawberry taste. The crust can be thick or thin, or in between, top and bottom, for a friend of the family. Traditional old fashioned dependable pie.
I'm not making it tomorrow, it might be a month before I need to make it. I found frozen rhubarb at our grocery store, 40 oz for around $7.
Traditional Pie questions?
Lard crust? Strawberry Rhubarb recipe Decrease the strawberries and increase the rhubarb. Increase the sugar because rhubarb is tarter than strawberries Increase or decrease the thickener Leave the cook time and temperature as the recipes says
I'm going to use a 9 inch pie pan.
|
|
|
|
Post by Farmerjack41 on Aug 13, 2020 17:12:26 GMT -6
When you get it all figured out and the pie baked, don't be leaving you house unlocked, the pie just might disappear! !!
|
|
|
|
Post by feather on Aug 13, 2020 21:16:30 GMT -6
We're taking this to a friend in the family with an apple pie too. I want them to be a little fancy. Maybe like a braided lattice or a bunch of hearts across the top, so they look nice.
|
|
|
|
Post by Farmerjack41 on Aug 13, 2020 22:03:38 GMT -6
Now that is work of art!
|
|
|
|
Post by feather on Aug 16, 2020 19:57:32 GMT -6
Betty Crocker 9 inch pie just Rhubarb Ingredients
Two-Crust Pastry or 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
to 2 1/3 cups sugar
2/3
cup all-purpose flour
1
teaspoon grated orange peel, if desired Save $
6
cups chopped (1/2-inch pieces) fresh rhubarb
1
tablespoon cold butter, if desired
Betty Crocker 9 inch pie Strawberry Rhubarb Ingredients
Double-Crust Pastry
2
cups sugar
2/3
cup Gold Medal™ all-purpose flour
1
teaspoon grated orange peel, if desired Save $
3
cups 1/2-inch pieces rhubarb
3
cups sliced strawberries
1
tablespoon butter or margarine
I know Betty Crocker test kitchen's all their recipes, these use the same amount of thickener, flour, for different fruits. So I can just adjust the fruit to more rhubarb, less strawberries, add a few T of sugar, the rest would be the same. I bought the rhubarb frozen, 2 9 inch pie tins with covers, and lard for the crust. I should be set when I need to have them made. TBD
|
|
|
|
Post by feather on Oct 11, 2020 19:50:01 GMT -6
I canned rhubarb pie filling and apple pie filling. Now I have time to make crusts.
Ended up going to my favorite food lab science-y cooking website, serious eats.
In here he surmises that it is not the flour encased in fat, surrounded by fat, it is actually fat encased in flour!
So he has this great recipe but can't talk about it, due to legal this or that.
I made 4 X the recipe, each separately, for 8 pie crusts (top or bottom). Froze them.
It uses butter and lard and it must be cold. I refrigerated it all after cutting it up, so it was cold. The flour needed to be weighed, so I weighed it out each time. The vodka and water needed to be ice cold, so I measured it out each time and kept it in the freezer.
First I made the PASTE, 1/2 the flour, with salt and sugar, and all the cold butter and lard, in the food processor. 15 seconds until it made a shaggy mess. The crumb like texture, started to glue itself into bigger blobs.
Then add the rest of the flour and only pulse it 6 times. It is until all the flour is attached to some of the paste. Then sprinkle the ice cold vodka and water over the flour/fat in a bowl, and fold it together with a spatula pressing it down, starting to create the flakiness of a good crust. Make into 4 inch rounds and refrigerate or freeze.
I have never gone through so much trouble for my own cooking, but for someone else, I will do it this way.
It took a long time, because I waited for each thing to get cold, each time. But it's done now. Yay.
I put one crust in the refrigerator, to test it and try out some cut outs, for decoration, to see how it turns out. DS will be getting a treat.
|
|
|
|
Post by feather on Oct 12, 2020 18:04:01 GMT -6
This was a test run on the pie crust dough I made yesterday. Since DS can eat this I made him venison/potato/carrot/onion/white pepper/salt filling and made it in individual casseroles, trying to decorate the top.
It took a LOT of patience but I found out what worked and what didn't. The smallest cookie type cutters for flowers are too small to get the dough out of them, the rest worked okay. So I made a few cut out cookies, sprinkled with sugar.
when I broke one open, I could see the flaky layers--yeah!
This is the cut outs and braided top.
This is the lattice top. It's been years since I did that the last time.
These aren't as big as a full size pie, so when I make them, I'll get myself ready to have a lot of patience.
|
|
|
|
Post by feather on Oct 14, 2020 16:24:15 GMT -6
Finished the pies today.   |
|
