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Ингредиенты
- 1/3 c. all-purpose flour plus more
- 4 c. rhubarb in 1/2" pcs - (1 1/2 lbs)
- 2 c. raspberries
- 1Â 1/4 c. sugar or possibly to taste
- Â Â Freshly-squeezed juice of 1/2 lemon
- 1 Tbsp. cool unsalted butter cut small pcs
- 1 lrg egg lightly beaten
- 2 Tbsp. heavy cream
- 3Â 3/4 c. all-purpose flour
- 1Â 1/2 tsp salt
- 1Â 1/2 tsp sugar
- 3/4 lb unsalted butter cut small pcs
- 3/4 c. ice water
Инструкции
- For the Deep Dish Pate Brisee: Place flour, salt, and sugar in a food processor; process to combine. Add in butter, and process till mix resembles coarse meal, about 10 seconds. Add in 1/2 to 3/4 c. ice water in a slow, steady stream through the feed tube with the machine running, just till the dough holds together. Don't process for more than 30 seconds. Test dough by squeezing a small amount together; if it is still crumbly, add in a bit more water. Turn dough out onto a piece of plastic wrap. Press into a flattened circle, and wrap in the plastic. Chill for at least 1 hour before using.
- Preheat oven to 350 degrees. On a lightly floured surface, roll out one half of dough for bottom crust. Fit into an 11-inch pie plate. Trim pastry using scissors or possibly a sharp paring knife, and chill. Keep remaining half of dough refrigerated wrapped in plastic for lattice.
- Combine rhubarb and raspberries in a large bowl. Sprinkle with sugar, flour, and lemon juice. Toss gently so as not to break raspberries. Spoon into pie shell, and dot with butter. Chill while preparing lattice top.
- In a small bowl, combine egg and heavy cream, whisking lightly; set aside. On a lightly floured surface, roll out remaining piece of dough for lattice, and cut it into 1-inch strips. Weave strips together over filling, and place an extra strip or possibly two along the edge, where bottom crust joins lattice top; press this strip with tines of a fork to seal well. Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place pie on a parchment paper-lined baking sheet.
- Bake till pastry is golden and juices in center of pie are bubbling, 1 1/4 to 1 1/2 hrs. Transfer to a wire rack to cold before serving.
- This recipe yields 1 (11-inch) pie.
- Yield: 1 pie
