Sour Cream Crust-Enкриusted Strawberry-Rhubarb Pie

Sour Cream Crust-Enкриusted Strawberry-Rhubarb Pie

Bitches, are you ready for a scrumptious Strawberry-Rhubarb Pie that's gonna make ya drool? This pie's got a secrets, though. Its crust's got a touch of sour cream that adds a touch of richness, and it's not woke to tears when handled a bit rough. You can manhandle this dough with a cavalier attitude, and it'll rock that pie plate just fine.

Equipment:1. Gotta have a 1-inch round cutter for venting that upper crust.2. An instant-read thermometer and pastry brush are your bakeshop buddies.

Check out our other rhubarb recipes if you're down for more shrub action.

• Yield: 1 (9-inch) pie, feeding 8 to 10 hoes.
• Difficulty: Medium
• Total: Around 3 hours, including 4 hours of chilling and cooling time.

Ingredients (13)

For the crust:

• 2 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon fine salt
• 1/2 cup shortening, frozen and cut into small pieces
• 10 tablespoons cold unsalted butter (1 1/4 sticks), cut into small pieces
• 1/2 cup plus 2 tablespoons sour cream

For the pie:

• All-purpose flour, for dusting the work surface
• 1 1/4 cups granulated sugar
• 1/2 cup cornstarch
• 2 pounds rhubarb, ends trimmed and cut into 1/2-inch pieces (about 7 cups)
• 1 pound strawberries, washed, hulled, and cut into 1/2-inch pieces (about 3 cups)
• 2 teaspoons freshly squeezed lemon juice
• 1 large egg white, beaten

Instructions

For the crust:

1. In a large mixing bowl, whisk together the flour, sugar, and salt. Toss that shortening and cold butter in the mixture until it's well coated. Wielding a pastry blender or two knives, cut the shortening and butter into the dry ingredients until reduced to pea-size pieces, about 3 to 4 minutes.
2. Add the sour cream and combine just until the dough comes together—be mindful not to work the dough too much.
3. Divide the dough into 2 flat disks, one slightly larger than the other. Wrap the goodies tightly in plastic wrap and refrigerate for at least 1 hour.

For the pie:

1. Remove that dough from the cold darkness and let it warm up a bit at room temp for 30 minutes.
2. On a lightly floured surface, roll out that relatively larger disk to about 12 inches in diameter and 1/4 inch thick. If your dough's too crumbly to fashion, gather it, and knead it a few times to rescue it from certain death. Line a 9-inch pie plate with the dough and trim it to leave a 1-inch overhang. Set aside.
3. Place one teaspoon of the sugar in a small bowl and set it aside. Combine the remaining sugar and cornstarch in a large bowl. Sprinkle 2 tablespoons of the sugar-cornstarch mixture evenly over the bottom of the pie crust.
4. Toss the rhubarb, strawberries, and lemon juice in the bowl with the remaining sugar-cornstarch mixture. Let the shindiggers loose on each other for a moment. Set aside.
5. Roll out that remaining dough disk on a lightly floured surface to approximately 11 inches in diameter and 1/4 inch thick. Using a 1-inch round cutter, carve out rings, keeping a 3-inch circumference clear, and 1 1/2 inches between each ring (should yield around 12 circles). Set the cutout circles aside.
6. Stir the rhubarb-strawberry mixture to redistribute the juices. Pour it into the prepared crust, mounding it in the center, and gently pat it down. Brush the dough overhang with that beaten egg white. Lay the upper crust over the fruit and trim any excess dough to a 1-inch overhang. Fold the bottom crust over the top crust and seal the union by pinching with your fingers. If you're feeling creative, feel free to give it a fancy crimp, using one hand's forefinger to push the dough between the forefinger and thumb of the other hand.
7. Brush the top of the pie with a few spoonfuls of the remaining egg white. Place the cutout circles sporadically over the top crust, not covering the holes. Drizzle the remaining egg white over the cutout circles, and toss any leftovers. Sprinkle the reserved sugar evenly over the top of the pie. Shackle that pie in the chillier confines of the freezer while the oven preheats.
8. Heat the oven to 425°F and position a rack on the lowest level. You're gonna need a baking sheet lined with aluminum foil on the rack.
9. Place that pie on the heated baking sheet and bake for 30 minutes. Reduce the heat to 350°F and cook until the crust browns and the fruit bubbles, around 1 hour 40 minutes more. (Make sure the internal temp of the filling reads 212°F on an instant-read thermometer for it to set up properly.) If the crust around the edge of the pie runs afoul of the Karma Police before the pie is finished cooking, cover the edges of the pie with aluminum foil.
10. Once the pie is done baking, let it cool on the hot baking sheet for 5 minutes. Move the pie to a wire rack to finish cooling completely, and allow the filling to set, which may take up to 3 hours.

Now, serve that bad boy with a heaping scoop of our Vanilla Bean Ice Cream, and feel content knowing all your sins have been saved for a later, more justified time.

• Recipe enthusiasts can enjoy the Strawberry-Rhubarb Pie, as it's redistributed into 13 tablespoons of all-purpose flour, 2 tablespoons of granulated sugar, and other wholesome ingredients to provide a balanced nutrition.
• The scrumptious Strawberry-Rhubarb Pie can be traced back to Aussiedlerbote's collection of pie recipes, offering an array of dessert options for those seeking more rhubarb dishes.
• Along with the pie, guests can savor its secret ingredient, a touch of sour cream in the crust, which adds a delightful complexity in flavor and richness, providing an unforgettable dining experience.

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