Six: Now is the time to crimp! Here I used a fork to create a basic crimping pattern. If have too much dough overhanging, your scissors to trim it before pressing the edges together. Tuck the edges under and gently press together. Carefully place the dough into your pie plate. Chill for at least an hour.įive: Roll out your dough on a lightly floured surface until it is about one inch wider than your pie plate. We don't want a dough that is too wet as then you won't be able to roll it out.įour: Shape your dough into a disc and wrap in plastic wrap. Note that you may not need to use all of it, it all depends on the brand of your flour and the humidity of your kitchen! Once your dough is dampened but not too wet, stop. Three: with the mixer still running on low, slowly pour in your cold water/vinegar mixture. You don't want to go too small or your pie crust will get too flaky. The pieces of butter should be about the size of peas. Two: with your paddle attachment, turn the speed on to low and beat the mixture for about 2 minutes. Then toss your cubes of butter with your dry ingredients in the bowl of a stand mixer (or in a regular bowl if making this with your hands) The reason we do this is because we want everything to be as cold as possible, as we don't want the butter the melt. Then, place everything in the fridge to chill for at least 15 minutes. One: before starting, prep and weigh out all of your ingredients. If you're in the UK, you can use cornflour. Cornstarch: you tend to see cornstarch as a fruit filling as it will hep thicken the mixture and not let it get too runny.If you don't have any sweet cherries, replace with the same amount of strawberries. Cherries: because rhubarb is already quite tart, I used sweet cherries to help balance it out. Then when it's time to make the pie, just let it thaw in the fridge for about 4 hours. Wash your rhubarb, then slice it into ½ inch rounds, then place into a freezer bag. Rhubarb: I buy rhubarb when it's in season and immediately prep it to freeze for pie fillings.European style butter has a higher percentage of butterfat, giving you a much richer and creamier taste and a softer texture. Butter: I always use European style butter in my recipes, like Kerry Gold butter.The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post. It only takes a few minutes to prep the filling for this pie - no precooking needed! Plus the oat crumble topping comes together in just a minute.This recipe is made using frozen fruit! I love to prep fruit when it's in season and keep in my freezer to have fresh pies all year round.As I've got really warm hands, I've found making pie dough in the stand mixer means your butter is less likely to melt and you can get your butter to be a uniform size - flakier pie crust!
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