EASY Rhubarb - Jessie Sheehan Bakes · I love a traditional round pie in a nine-inch pie plate as...
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MAIN STREET MAGAZINE 15 baking By Jessie Sheehan [email protected] I love a traditional round pie in a nine-inch pie plate as much as the next person, I swear. But I do get awfully excited when I see a pie in a sheet tray or a rectangular baking pan and here’s why. First: the crust to fill- ing ratio is kind of all that, and then some (i.e.: we’re talking 50% crust to 50% filling, as opposed to a smaller, round pie, which tends to be more like 70% filling to 30% crust – and if the crust is as good as the one in this here rhubarb mixed berry version, I think you’re going to be okay with that. Think massive Pop-Tart and you’ll have a pretty good idea of what I am talking about here. Second, slab pies, as pies like these are affectionately called (at least by me), feed a crowd, but with no extra work – particularly this rhubarb mixed berry one, as it calls for a press-in bottom crust and a crumb topping, which means … you guessed it: no rolling pins or chilling of dough needed. Third: slab pies travel beautifully – even to a picnic – and if you’re passing on a scoop of ice cream, or a dribble of cold heavy cream, my personal fa- vorite, a slice of this here pie can even be eaten out of hand – either while you are on said-picnic, or while binge watching Netflix in your living room. But please use a napkin. Why rhubarb? I call for rhubarb in this pie because I love its tang, and mixed berries because a mixed berry pie, will forever be my number one. But if you can no longer find rhubarb by the time you get round to making this pie, you can substitute extra berries in its stead, and delicious it will be… And fresh or frozen fruit works – so, if you really wait around before making this pie, and it’s the dead of winter, you can use your frozen rhubarb and berries, stashed in the freezer from the prior summer, no problem. Heavenly crust The bottom crust and crumb topping come together in minutes in the food processer, and combine just the right amount of sweet cookie-like crunch to the bottom of the pie and but- tery crumble to its top. The pie also freezes well, so if you have leftovers, slice them into squares and freeze on a cookie sheet. Once frozen, transfer to a zippered plastic bag, and voila, slice o’ pie at the ready whenever your heart desires (or your family demands). For the crust: 2 2/3 cups all-purpose flour 1/2 cup granulated sugar 3/4 teaspoon table salt 3/4 cup unsalted butter, cold and cubed 1 yolk 1 teaspoon pure vanilla extract 1/4 cup cold water For the crumb topping: 1 cup all-purpose flour 1/2 cup granulated sugar 1/2 teaspoon table salt 1/2 teaspoon baking powder 1/2 cup unsalted butter, cold and cubed For the filling: 5 cups rhubarb, sliced, fresh or frozen 5 cups mixed berries, fresh or frozen 3/4 cup corn starch 1 3/4 cup granulated sugar 1/4 teaspoon table salt Confectioners’ sugar for dusting To make the crust: Preheat the oven to 400-degrees. Grease a 13x9x2-inch pan with cook- ing spray or softened butter. Line with parchment and grease again. Set aside. Combine the flour, the granulated sugar, and salt in the bowl of a food processer fitted with the metal blade and pulse to combine. Add the cubed butter to the bowl, and pulse until coarse crumbs form. Add the egg yolk, vanilla, and water and process until the dough begins to come together as a cohesive mass. Transfer the dough to the prepared pan and evenly press it into the bottom and two-thirds of the way up the sides of the pan. It may seem like there is not enough dough, but there is. Place in the freezer wrapped in plastic wrap while you as- semble the filling and crumble, or for up to three days. To make the crumb topping: In the same bowl of the food proces- sor (no need to clean it), add the flour, granulated sugar, salt and bak- ing powder, and pulse to combine. Add the cubed butter to the bowl, and process until a cohesive mass forms. Transfer to a bowl, cover with plastic wrap, and place in the refrigerator until ready to use. To make the filling: Combine the rhubarb, mixed berries, corn starch, granulated sugar, and salt in a large bowl and mix together. To assemble the pie, place the filling in the crust and top with the crumble. Bake for 60 to 80 min- utes, less time if you are using fresh rhubarb and berries, rotating the pan after 30 minutes, and tenting the top with aluminum foil. At 60 minutes, remove the foil and if the center is not yet bubbling and the crumb is not yet brown, continue baking the pie. The pie is ready when the fill- ing is visibly bubbling in the center, looks set, and the crumble is nicely browned. Let cool to room tempera- ture before dusting with confection- ers’ sugar and serving (with vanilla ice cream, of course). • Jessie is a baker and cookbook author; you can learn more about her through her website jessiesheehanbakes.com. MIXED BERRY SLAB PIE Rhubarb EASY
Transcript of EASY Rhubarb - Jessie Sheehan Bakes · I love a traditional round pie in a nine-inch pie plate as...
MAIN STREET MAGAZINE 15
baking
By Jessie [email protected]
I love a traditional round pie in a nine-inch pie plate as much as the next person, I swear. But I do get awfully excited when I see a pie in a sheet tray or a rectangular baking pan and here’s why. First: the crust to fill-ing ratio is kind of all that, and then some (i.e.: we’re talking 50% crust to 50% filling, as opposed to a smaller, round pie, which tends to be more like 70% filling to 30% crust – and if the crust is as good as the one in this here rhubarb mixed berry version, I think you’re going to be okay with that. Think massive Pop-Tart and you’ll have a pretty good idea of what I am talking about here. Second, slab pies, as pies like these are affectionately called (at least by me), feed a crowd, but with no extra work – particularly this rhubarb mixed berry one, as it calls for a press-in bottom crust and a crumb topping, which means … you guessed it: no rolling pins or chilling of dough needed. Third: slab pies travel beautifully – even to a picnic – and if you’re passing on a scoop of ice cream, or a dribble of cold heavy cream, my personal fa-vorite, a slice of this here pie can even be eaten out of hand – either while you are on said-picnic, or while binge watching Netflix in your living room. But please use a napkin.
Why rhubarb?I call for rhubarb in this pie because I love its tang, and mixed berries because a mixed berry pie, will forever be my number one. But if you can no longer find rhubarb by the time you get round to making this pie, you can
substitute extra berries in its stead, and delicious it will be… And fresh or frozen fruit works – so, if you really wait around before making this pie, and it’s the dead of winter, you can use your frozen rhubarb and berries, stashed in the freezer from the prior summer, no problem.
Heavenly crustThe bottom crust and crumb topping come together in minutes in the food processer, and combine just the right amount of sweet cookie-like crunch to the bottom of the pie and but-tery crumble to its top. The pie also freezes well, so if you have leftovers, slice them into squares and freeze on a cookie sheet. Once frozen, transfer to a zippered plastic bag, and voila, slice o’ pie at the ready whenever your heart desires (or your family demands).
For the crust: 2 2/3 cups all-purpose flour1/2 cup granulated sugar3/4 teaspoon table salt 3/4 cup unsalted butter, cold and cubed1 yolk1 teaspoon pure vanilla extract1/4 cup cold water
For the crumb topping:1 cup all-purpose flour1/2 cup granulated sugar 1/2 teaspoon table salt1/2 teaspoon baking powder1/2 cup unsalted butter, cold and cubed
For the filling:5 cups rhubarb, sliced, fresh or frozen5 cups mixed berries, fresh or frozen
3/4 cup corn starch1 3/4 cup granulated sugar1/4 teaspoon table saltConfectioners’ sugar for dusting
To make the crust:Preheat the oven to 400-degrees. Grease a 13x9x2-inch pan with cook-ing spray or softened butter. Line with parchment and grease again. Set aside.Combine the flour, the granulated sugar, and salt in the bowl of a food processer fitted with the metal blade and pulse to combine. Add the cubed butter to the bowl, and pulse until coarse crumbs form. Add the egg yolk, vanilla, and water and process until the dough begins to come together as a cohesive mass. Transfer the dough to the prepared pan and evenly press it into the bottom and two-thirds of the way up the sides of the pan. It may seem like there is not enough dough, but there is. Place in the freezer wrapped in plastic wrap while you as-semble the filling and crumble, or for up to three days.
To make the crumb topping:In the same bowl of the food proces-sor (no need to clean it), add the flour, granulated sugar, salt and bak-ing powder, and pulse to combine. Add the cubed butter to the bowl, and process until a cohesive mass forms.
Transfer to a bowl, cover with plastic wrap, and place in the refrigerator until ready to use.
To make the filling:Combine the rhubarb, mixed berries, corn starch, granulated sugar, and salt in a large bowl and mix together. To assemble the pie, place the filling in the crust and top with the crumble. Bake for 60 to 80 min-utes, less time if you are using fresh rhubarb and berries, rotating the pan after 30 minutes, and tenting the top with aluminum foil. At 60 minutes, remove the foil and if the center is not yet bubbling and the crumb is not yet brown, continue baking the pie. The pie is ready when the fill-ing is visibly bubbling in the center, looks set, and the crumble is nicely browned. Let cool to room tempera-ture before dusting with confection-ers’ sugar and serving (with vanilla ice cream, of course). •
Jessie is a baker and cookbook author; you can learn more about her through her website jessiesheehanbakes.com.
MIXED BERRY SLAB PIE
RhubarbEASY
