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Strawberry Rhubarb Pie Filling rhubarb strawberries cornstarch honey orange zest recipe pie egg sugar pie dough butter vegetable shortening flour salt sugar water
Viewed: 1 - Published at: 8 years agoIngredients
- Strawberry Rhubarb Pie Filling
- 1.5 cups Rhubarb, chopped into 1/4" pieces
- 1 pint strawberries, hulled and chopped
- 2 tablespoons cornstarch
- 2 tablespoons honey
- 1 tablespoon orange zest
- 1 recipe pie dough (below) or store bought
- 1 egg, beaten
- 2 tablespoons sugar
- Basic Pie Dough
- 1 stick of butter, diced and chilled
- 1/2 cup vegetable shortening, chilled
- 3 cups flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 6-8 tablespoons water
Method
- Preheat oven to 375 degrees.
- Combine first 5 ingredients in a large bowl and mix to incorporate corn starch and honey into the fruit juices.
- Roll out pie dough making sure to flour the board so that it doesn't stick. Cut out 8 4? circles and 8 3? circles (or as many as you can fit).
- Line the muffin cups with strips of parchment paper to help remove them after they have baked. Put the 4? circles in the muffin pan and flatten out the overlapping parts.
- Fill the cups with the fruit mixture and put the 3? pieces on top. Pinch together with the bottom pieces all the way around to seal.
- Cut a slit into each top to let steam escape. Brush the tops with the egg wash and sprinkle with sugar.
- Bake for 15 minutes or until they are browning on top. Let cool for 10 minutes and then use the strips to help remove from the pan.
- Sift together the dry ingredients.
- Put the butter and shortening in the food processor and add the dry ingredients. Pulse to incorporate until the pieces are the size of peas. Add the water 1 tablespoon at a time until the dough comes together in a ball. You may not need to use it all.
- Dump it out onto a floured board and form a disk. Put in plastic wrap and refrigerate for 30 minutes. Cut in half to roll out.
