Mini Straberry Rhubar Pies
Ingredients: Yield 8 (4 inch) pies
1 recipe Basic pie Dough (recipe follow)
4 cups quartered fresh stawberries
1 ¼ cups chopped fresh rhubarb
1 cup sugar, divided
4 tablespoons tapioca flour
½ teaspoon salt
Garnish: Coconut Whipped Cream (recipe follow), toasted coconut
Procedures:
Coconut Whipped Cream
Ingredients: Yield 2 cups
1 cup heavy whipping cream
¾ cup toasted shredded coconut
¼ cup confectioner’s sugar
¼ teaspoon kosher salt
Procedures:
Basic Pie Dough
Ingredients: Yield 1double crust pie( whoe recipe) or 1 single crust pie(halft recipe)
Whole Recipe
4 cups all purpose flour
½ cup sugar
½ teaspoon kosher salt
12 tablwspoons cold unsalted butter, cut into pieces
¼ cup ice cold water
Half Recipe
2 cups all purpose flour
¼ cup sugar
¼ teaspoon kosher salt
6 tablespoons cold unsalte butter, cut into pieces
6 tablespoons ice cold water
Procedures:
Ingredients: Yield 8 (4 inch) pies
1 recipe Basic pie Dough (recipe follow)
4 cups quartered fresh stawberries
1 ¼ cups chopped fresh rhubarb
1 cup sugar, divided
4 tablespoons tapioca flour
½ teaspoon salt
Garnish: Coconut Whipped Cream (recipe follow), toasted coconut
Procedures:
- Preheat oven to 350 degree
- On a lightly floured surface, roll 1 dough dish to 1/8 inch thickness. Cut 4 (6 inch) circle from dough. Transfer to 4 (4 inch) mini pie or souffle 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 creat 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 alarge 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 rimmed baking sheet, and bake until filling is bubbly and crust is golden, about 20 to 30 miuntes. Transfer to a wide rack, and let cool for at least 3 hours before serving garnish with Coconut Whipped Cream and toasted coconut, if desired.
Coconut Whipped Cream
Ingredients: Yield 2 cups
1 cup heavy whipping cream
¾ cup toasted shredded coconut
¼ cup confectioner’s sugar
¼ teaspoon kosher salt
Procedures:
- In a small saucepan, heat cream over medium heat until just beginning to bubble. Remove from heat, and add coconut. Let steep for 10 minutes, or until cool.
- Strain cream, discarding coconut. Place in a airtight container, and refrigerate until very cold, approximately 2 hours.
- In a medium bowl, combine cream, confectioners sugar, and salt. Beat at medium speed wityh an electic mixer until soft peaks form, about 3 minutes. Serve with Mini Strawberry Rhubarb Pies.
Basic Pie Dough
Ingredients: Yield 1double crust pie( whoe recipe) or 1 single crust pie(halft recipe)
Whole Recipe
4 cups all purpose flour
½ cup sugar
½ teaspoon kosher salt
12 tablwspoons cold unsalted butter, cut into pieces
¼ cup ice cold water
Half Recipe
2 cups all purpose flour
¼ cup sugar
¼ teaspoon kosher salt
6 tablespoons cold unsalte butter, cut into pieces
6 tablespoons ice cold water
Procedures:
- In the work bowl of a food processor, pulse together flour, sugar, salt, and any dry additions to pie doughif dedired. Add butter and pulse until mixture is crumbly, about 1 minute.
- Combine ice water with any wet additions to pie dough, if desired. With motor running, slowly add ice water. Continue blending until mixture form a ball. Shape dough into 2 disk (1 for half ricepe), and wrap tightly in plastic wrap. Refrigerate until firm, approximately 2 hours.
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