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Saturday, 2 November 2013

Sour Cream Rhubarb Strawberry Pie

Recipe Title: Sour Cream Rhubarb Strawberry Pie ** (click here to go directly
to my YouTube video of this recipe) as seen on KSTC9 Just 

By: Miriam Borys

5 cups all-purpose flour      
2 tsp. salt
1 egg
1 lb. shortening
3 tbsp.  white vinegar
1 cup ice water
1 tbsp. brown sugar
Pastry Assembly
  1. Mix together flour, salt and brown sugar. Whisk together to remove the lumps.
  2. Cut up shortening into small cubes, return to cooler to keep cold.
  3. Add vinegar and egg to liquid measure cup. Beat with a fork.
  4. Add enough ice cold water to egg/vinegar mixture to make a total of 1 ¼ cup of liquid.
  5. Place measured dry ingredients in a large bowl and mix well.
  6.   Add cold shortening and with a knife or a pastry blender start cutting the shortening in to the flour until all the shortening is broken up and about the size of a quarter and mealy. 
  7. Add liquid mixture to the flour mixture and combine until the pastry is formed and comes together. Do not over mix at this stage or your pastry will be tough. 
  8. Roll dough up into a flat disc and wrap in parchment paper and place in a clean plastic bag and store in the fridge until needed.
Miriam's Time Saving Tip Making this pastry ahead is a great time saver. It keeps well for over a week in the fridge as long as it is wrapped well. After making pies freeze the remaining pastry for use later.

SOUR CREAM RHUBARB PIE FILLING (enough for two small pies or one large pie)

1 egg
1  cup granulated sugar
1/3 cup flour
1 cup sour cream
3 tblsp. Irish Cream Liqueur (optional but delicious)

In a bowl mix together egg, granulated sugar, 1/3 cup of flour, and sour cream. Whisk to remove lumps. This is the sour cream filling that will be poured over the rhubarb before the pie is baked.

½ cup flour
½ cup brown sugar
¼ cup melted butter
Melt butter. In a small bowl mix flour and brown sugar with melted butter. Set aside for topping.
4-5 cups fresh or frozen rhubarb
3 cups of strawberries (fresh or frozen)

On a well floured surface shape a piece of the pastry into a round disc. It is easier to get a round pie shape when starting with a round shape. With a rolling pin, roll the pastry out carefully until thin and approximately 1 ½ inches larger than the rim of your pie plate. 
Wash and dice rhubarb into small chunks. No need to peel rhubarb.
Line the bottom of one unbaked pie shell with fresh rhubarb (& strawberries if desired...see below for instructions)
Pour sour cream filling over fruit.
Sprinkle crumble topping over fruit and sour cream filling. 
Bake in a 375 degree preheated oven for 10 minutes and reduce heat to 350 degrees and bake for 45 minutes more until mixture just starts to bubble out and pastry is golden brown.
Delicious Option:
Sour Cream Rhubarb & Strawberry Pie
Reduce sugar to 1 cup and the rhubarb to 4 cups.
Add 3 cups of strawberries.
** My friend Maggie has a memory from her childhood of a delicious sour cream pie that her Mom, Helen Patterson used to make on the prairie in Saskatchewan for her family. This pie recipe is dedicated to Helen as it is her recipe for the sour cream filling that inspired this creation.  Thanks Helen!
Miriam's Time Saving Tip If using a stand mixer in pastry making do not multi task. Stay at the mixer and pulse the machine on and off until the flour and shortening are slightly mixed but not totally combined. There should still be big size chunks of shortening showing and plenty of loose flour. Do not be alarmed at this because if you go too far at this stage you will ruin the pastry. 

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