Butter, of course. And fruit, of course.
I had actually never had the famous combo of strawberry and rhubarb before, and most defiantly have never made anything containing the magical combination. But the other day the stars aligned, and I made strawberry rhubarb pie. I wanted to make one of those classic fold over stand alone tarts, but with a butter pastry. So I did, and it was brilliant. Boom-chicka-boom-boom.
Some fun things to look at:
3 reasons to travel while you’re young. Listen and obey.
1 1/2 cup flour
3/4 cup butter, chilled, and cut into small cubes
a dash of salt
2 tablespoons ice water
Put the flour and salt together in a mixing bowl. Use your hands to cut the butter cubes into the flour mixture until it looks like corn meal. Add just enough water to make everything old together toss with a fork (really, it doesn’t take much). Shape the dough into a ball, and flatten into a disk. Wrap, and chill for 20 minutes. Meanwhile, make the filling.
2 cups strawberries, washed, and cut into medium sized chunks
2 cups of rhubarb, washed, cut into slices
3/4 cup sugar
2 tablespoons flour
Mix everything together in a mixing bowl.
Heat the oven to 375. Grease a cookie sheet.
Roll out the chilled pastry into a 16″ circle. Fold into 4ths, and put on the prepared pan. Unfold, spread the filling to within 4″ of the edge of the pastry. Fold the edge around the whole of the pastry, leaving a large hole of uncover fruit in the middle. Bake for 45 minutes, or until golden brown.