3-1/4 cups all-purpose flour
1 teaspoon salt
1 cup butter
3/4 cup plus 1 to 2 tablespoons 2% milk
1 egg yolk
2 cups sugar
1/3 cup cornstarch
5 cups fresh or frozen unsweetened raspberries and strawberries, thawed and drained
3 cups sliced fresh or frozen rhubarb, thawed and drained
Pie crust:
Mix the flour and salt in a large bowl. Cut the butter into small cubes.
Cut the butter into the flour and salt with a pastry blender until the size of small peas.
Add the egg yolk and milk and mix with a fork until the dough forms a ball. Add extra milk if necessary. Form into two balls of dough, one larger than the other.
(The larger ball will be the bottom crust and the smaller ball will be the top crust.)
Put each ball onto a piece of plastic wrap, flatten to a disc shape, wrap and refrigerate for one hour.
Roll out the larger ball and put in a 13 x 9 baking pan or cookie sheet.
Cover the bottom dough with the filling.
Roll out the small ball of dough to 13 x 9. Use this piece as the top crust. Prick with a fork.
Bake at 375 for 45 minutes.
Filling:
Mix the strawberries, raspberries, rhubarb, sugar and cornstarch in a large bowl. Combine well.
I ended up having extra filling, so I put it in a saucepan and cooked over medium heat for about 5 minutes...until thickened. This will be a topping for waffles
tomorrow.
Here it is ready to eat with a scoop of ice cream or maybe some whipped cream...I can hear my sweetheart's tummy growling with delight:)
1 teaspoon salt
1 cup butter
3/4 cup plus 1 to 2 tablespoons 2% milk
1 egg yolk
2 cups sugar
1/3 cup cornstarch
5 cups fresh or frozen unsweetened raspberries and strawberries, thawed and drained
3 cups sliced fresh or frozen rhubarb, thawed and drained
Pie crust:
Mix the flour and salt in a large bowl. Cut the butter into small cubes.
Cut the butter into the flour and salt with a pastry blender until the size of small peas.
Add the egg yolk and milk and mix with a fork until the dough forms a ball. Add extra milk if necessary. Form into two balls of dough, one larger than the other.
(The larger ball will be the bottom crust and the smaller ball will be the top crust.)
Put each ball onto a piece of plastic wrap, flatten to a disc shape, wrap and refrigerate for one hour.
Roll out the larger ball and put in a 13 x 9 baking pan or cookie sheet.
Cover the bottom dough with the filling.
Roll out the small ball of dough to 13 x 9. Use this piece as the top crust. Prick with a fork.
Bake at 375 for 45 minutes.
Filling:
Mix the strawberries, raspberries, rhubarb, sugar and cornstarch in a large bowl. Combine well.
I ended up having extra filling, so I put it in a saucepan and cooked over medium heat for about 5 minutes...until thickened. This will be a topping for waffles
tomorrow.
Here it is ready to eat with a scoop of ice cream or maybe some whipped cream...I can hear my sweetheart's tummy growling with delight:)
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