Mini Strawberry Rhubarb Pies
2014-06-17 19:01:59
Yields 8
Ingredients
- 1 recipe Basic Pie Dough (recipe follows)
- 4 cups quartered fresh strawberries
- 1¼ cups chopped fresh rhubarb
- 1 cup sugar, divided
- 4 tablespoons tapioca flour
- ½ teaspoon salt
- Garnish: Whipped Cream, toasted coconut
Instructions
- Preheat oven to 350°.
- On a lightly floured surface, roll 1 dough disk to 1/8-inch thickness. Cut 4 (6-inch) circles from dough. Transfer to 4 (4-inch) mini pie dishes, letting dough fall into place. Trim edges to ¼ inch past rim of pie dish. Fold edges under, and gently pinch between the index finger and forefinger to create a wavy edge. Cover with plastic wrap, and refrigerate for 30 minutes. Roll out remaining dough disk, and repeat steps.
- Prick bottom and sides of dough with a fork. Bake until edges are pale, 8 to 12 minutes.
- In a large saucepan, cook strawberries, rhubarb, and ½ cup sugar over medium heat, stirring occasionally, until berries are tender, about 8 minutes. Strain fruit, reserving juice.
- In a medium bowl, whisk together 1 cup reserved strawberry-rhubarb juice, remaining ½ cup sugar, tapioca flour, and salt. Add strawberry-rhubarb mixture to juice, stirring gently to combine. Pour into prepared crusts.
- Place pies on a baking sheet, and bake until filling is bubbly and crust is golden, about 20 to 30 minutes. Transfer to a wire rack, and let cool for least 3 hours before serving. Garnish with Coconut Whipped Cream and toasted coconut, if desired.
Taste of the South https://tasteofthesouthmagazine.com/
Basic Pie Dough
2014-06-17 19:03:17
Yields 1
Whole recipe
- 4 cups all-purpose flour
- ½ cup sugar
- ½ teaspoon kosher salt
- 12 tablespoons cold unsalted butter, cut into pieces
- ¾ cup ice-cold water
Half recipe
- 2 cups all-purpose flour
- ¼ cup sugar
- ¼ teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 6 tablespoons ice-cold water
Instructions
- In the work bowl of a food processor, pulse together flour, sugar, salt, and any dry additions to pie dough, if desired. Add butter, and pulse until mixture is crumbly, about 1 minute.
- Combine ice water with any wet additions, if desired. With motor running, slowly add ice water. Continue blending until mixture forms a ball. Flatten dough into 2 disks (1 for half recipe), and wrap tightly in plastic wrap. Refrigerate until firm, approximately 2 hours.
Taste of the South https://tasteofthesouthmagazine.com/
