We took on the challenge of creating a no–trans fat pastry, which meant cutting out shortening. It wasn't as easy as replacing the shortening with butter; we had to adjust the amounts of liquid, butter and flour and revise the rolling-out method to create a crust you'll want to use for all your summer fruit pies.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2004
Ingredients
Filling:
Pastry:
Method
1- Pastry: In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.2- Stirring briskly with fork, drizzle ice water over flour mixture until pastry holds together, sprinkling dry spots with more water, 1 tbsp (15 mL) at a time, if necessary. Divide pastry in half; press into discs.
3- On generously floured surface, roll out 1 pastry disc to scant 1/4-inch (5 mm) thickness. Roll around rolling pin; unroll over 9-inch (23 cm) pie plate, gently pressing dough to fit. Trim, leaving 3/4-inch (2 cm) overhang.
4- Roll out remaining pastry for top to scant œ-inch (5 mm) thickness; transfer to rimless baking sheet. Refrigerate pastry top and pie shell until firm, about 1 hour.
5- Filling: In large bowl, toss together rhubarb, strawberries, sugar and flour; scrape into pie shell. Moisten edge of pie shell; cover with pastry top. Trim, leaving 3/4-inch (2 cm) overhang; fold overhang under pastry rim. Seal and flute edge. Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry. Sprinkle with sugar. Cut 4 steam vents in centre.
6- Place foil-lined baking sheet to catch drips on bottom rack of 425°F (220°C) oven. Place pie on rack above; bake for 20 minutes. Reduce heat to 350°F (180°C); bake until golden and filling is bubbly, 55 to 70 minutes, shielding edge with foil if browning too quickly. Let cool on rack.
Nutritional facts Per serving: about
- Sodium 292 mg
- Protein 6 g
- Calories 481.0
- Total fat 23 g
- Cholesterol 93 mg
- Saturated fat 14 g
- Total carbohydrate 65 g
%RDI
- Iron 18.0
- Folate 29.0
- Calcium 7.0
- Vitamin A 22.0
- Vitamin C 30.0
