Refrigerate while preparing the filling and topping. All rights reserved.Ĭopyright 2014, Ina Garten, All Rights Reserved. Roll out the pie crust and place in a 9-inch pie plate, trimming and fluting the edges. "Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Fold the edge under and crimp the edge with either your fingers or the tines of a fork. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. Wrap in plastic wrap and refrigerate for 30 minutes.Ĭut the dough in half. Dump out onto a floured board and roll into a ball. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Pulse 8 to 12 times, until the butter is the size of peas. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Allow to cool and serve warm or at room temperature.Ĭut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Lower the heat to 350 degrees F and bake 45 minutes, until the filling is very bubbly and the crust is nicely browned. Place the pie on the prepared sheet pan and place it in the middle of the oven. Brush the lattice pieces with the egg wash. Lift the edge of the bottom crust over the edge of the lattice pieces and crimp the two together with your fingers. Place the 3 strips back over the pie again and repeat with a third strip of dough on the opposite side. Place a second perpendicular strip of dough over the pie. Place the 2 strips back over the pie again and fold the 3 alternate strips half way back. Fold back the 2 strips that are on either side of the center half way and place a strip of dough across the center of the pie perpendicular to the other strips. Starting at one edge, using every other strip of dough, place 5 parallel strips across the pie.
Spoon the fruit mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.įor the lattice, place the second crust on a cutting surface and slice 8 equal size strips of dough with a pizza wheel. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it in with the fruit.Ĭarefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. Toss the rhubarb, strawberries, sugar, and orange zest together in a large bowl. Let pie cool completely before serving, at least 3 hours and up to overnight to set the filling.Preheat the oven to 375 degrees F. Lower heat to 350 degrees and bake 40 minutes longer, until pastry has browned and filling begins to bubble. Bake in preheated oven for 15 minutes.Brush the lattice with milk and sprinkle with a bit of sugar. You can simply lay the strips on top in criss-cross fashion if weaving is not one of your skills. Roll out remaining pastry, cut into strips three-quarters of an inch wide and weave a lattice to cover the pie. Spoon fruit into pastry shell and dot with butter.Mix sugar and tapioca together and fold gently into the strawberries and rhubarb. Combine rhubarb and strawberries in a bowl. When the dough is chilled, roll out the larger piece and line a nine-inch pie pan. Ingredients 2 tablespoons quick-cooking tapioca 1 tablespoon grated fresh ginger teaspoon salt 1 pound fresh rhubarb, cut into 1-inch pieces (3 cups) or. Gather two-thirds of the dough and wrap tightly with plastic wrap. (It should look rather ropy and rough.) Stop adding water when a few bits of dry flour remain in the bottom of the bowl do not overwork the dough or it will become tough. Drizzle in the water in several additions, tossing and mixing between each. Quickly work the remaining butter into the dough until the biggest pieces are the size of lima beans. Using a fork or pastry cutter, work half of the butter into the flour until it resembles coarse meal. Prepare the pastry: combine the flour, salt and sugar in a large mixing bowl.