Little Strawberry Rhubarb Pies
Having read about Shauna’s pie party, I couldn’t not be part of it. Pie has been on my mind a little more than it usually is, anyway. (It always takes up a wee chunk of cranial space over the summer. Somehow or other, albeit subconsciously, I am most always thinking about pie. And ice cream. (Both?)
I wanted so badly to be swept away by one of the new cookbooks I got at Christmas, or any of the ones I’ve accumulated since. But I couldn’t not do strawberry-rhubarb. I hadn’t had any yet.
One of the very best pie quotes I’ve heard in a long time? “I just want pie. If it’s flaky? Great. But tender is even better. Best yet? On the table.” Shauna’s comparison between assembling pie pastry and disassembling a bomb. The pressure of making a perfect, tender, flaky pastry is too much for some people. (Most people?)
The very next night, last night, I was among the full house at CharCut, watching Connie come oh so close to winning Top Chef Canada. After, we talked about pie. They had served wee blueberry pies with tiny pitches of crème anglaise to pour overtop. Oh my. She had won one of her challenges with a chocolate silk pie, made with a simple cream-chocolate ganache. “Store bought pie crust is just fine”, she said, relieving the pressure of all who are humiliated by their frozen crust purchases. Same idea: the very best kind of pie is the kind on your dinner table. If the obstacle between that summer scenario and you is homemade crust, go buy some.
I personally am a fan of puff. (If you’re going to buy it, that is.) No matter what you do to puff pastry, it looks fantastic and rustic and totally deliriously good. All you do is thaw it, roll it out and -if you’re going to make small pies or galettes- cut it into circles and toss them on a cookie sheet. They don’t have to be perfectly round, even.
Stir some cornstarch into some sugar, if you have juicy fruit; this will get rid of any lumps. Toss your starchy sugar with your fruit, top each pastry round and fold over the edges. Brush them with egg and sprinkle with sugar if you like; if not, not. Bake.
Repeat over the course of the summer, using fruits as they come into season.
Little Strawberry Rhubarb Pies
AuthorJuliePreheat the oven to 375F. On a lightly floured surface, roll the puff pastry dough out 1/4" thick. Cut into rounds whatever size you like using a cookie cutter or glass rim. Place them on a parchment-lined baking sheet.
In a large bowl, toss together the rhubarb and strawberries. In a small bowl, stir together the sugar and cornstarch until no lumps remain. Add to the strawberry-rhubarb mixture and toss to coat well.
Spread some of the mixture over each pastry circle, leaving about an inch around the edges. Fold them over the filling, wherever they naturally fold. If you like, brush the edges with beaten egg and sprinkle with sugar.
Bake for 30 minutes, or until golden and the fruit is tender.
Ingredients
Directions
Preheat the oven to 375F. On a lightly floured surface, roll the puff pastry dough out 1/4" thick. Cut into rounds whatever size you like using a cookie cutter or glass rim. Place them on a parchment-lined baking sheet.
In a large bowl, toss together the rhubarb and strawberries. In a small bowl, stir together the sugar and cornstarch until no lumps remain. Add to the strawberry-rhubarb mixture and toss to coat well.
Spread some of the mixture over each pastry circle, leaving about an inch around the edges. Fold them over the filling, wherever they naturally fold. If you like, brush the edges with beaten egg and sprinkle with sugar.
Bake for 30 minutes, or until golden and the fruit is tender.
Strawberry rhubarb! When we first raided the neighbours rhubarb patch my girl knew exactly what to ask for – pie! Now that I can walk again it is time for rolling, raiding, and baking.
I’d like to wake up to a couple of these! I did a rhubarb-raspberry cream pie, but sadly it was finished long ago. I need to whip up a few of your little pies.
nom nom nom
Stunning, Julie! Love this seasonal sweet… delish with a dollop of homemade creme fraiche made with Vital Greens 52% cream. YUM!
🙂
Valerie
Have you been to lissBay upcakescay for their pie? I’m speaking in code, because (as it is) I have to turn up at 11 am to get one. It’s a fine line betweetn recommending something, and having them become so popular they sell out!
The next rule of pie is to have it for Breakfast Lunch and Dinner.
Oh, I am so envious that you were at CharCut for the finale of Top Chef Canada!!
I first ate at CharCut a few months ago, and it was one of the best restaurant meals I’ve ever had, hands down…and then I found out that Connie was to be on Top Chef Canada. I watched religiously after that.
I was disappointed that she didn’t win…but I definitely think that you are both excellent role models!
And pie? COME ONNNN. Those little pies look like a delicious pile of YES.
I am TOTALLY making these right now! AND the lemon rhubarb dessert! Rhubarb is my middle name at this time of year, and these look so simple and delicious!!
I wish my rhubarb was taller than an inch (yes, it did survive! Again!) and that my house wasn’t too hot to turn on the oven, or I’d make these. Strawberry rhubarb is my favorite pie, ever.
Quick question – How long does thawed not-baked puff pastry keep in the fridge? (less time than mine has been sitting, I bet)
Those look delicious 🙂 I love using puff pastry, it always looks so impressive 😀
You need to stop with the rhubarb… i now live in the dreaded burbs and I have no rhubarb and will be forced to drive alleyways of old areas to fill my pure need!!!!
My pie of choice last night was “the Julie” at Without Papers–yum! I told our table we had to order it!
Have you ever watched the movie Michael? John Travolta stars as an angel. Andie McDowell sings a song she wrote about pie.
Pie
Pie
Me oh my
Nothing tastes sweet, wet, salty and dry
all at once o well it’s pie
Apple!
Pumpkin!
Minced
an’ wet bottom.
Come to your place everyday if you’ve got em’
Pie
Me o my
I love pie
When I think of pie that tune plays in my head!
What temperature do you use to bake these? I want to make these, but I don’t want to take chances with the wrong oven temperature.
Ditto on what temperature to bake them at???
Erin McD – that’s when John Travolta was being the archangel Michael (I’m not that kind of angel)
Andie McDowel played a lovely character. she cooked as if she was giving them something precious. I think of cooking like that, and I think of Julie, too
I just made these pies, which were awesome! They were pretty runny though. Any tips for me next time to prevent the juices from flowing everywhere?
This looks delicious and doable! Great recipe for summer!
Made these tarts with my nieces on our weekend sleepover and they were a huge hit!! We will be making them again and experimenting with different fruits throughout the summer. Thanks!
Baking Temperature?
Puff pastry box comes with numerous temperatures that might adapt. But with a filling such as rhubarb with cornstarch bringing it to a specific temperature within thirty minutes the temperature needs to be kn own.
It is not in the long drawn out written recipe. Nor is it in the quick recipe..
Find this so often in recipe books, and collections.
Looks Delicious! How many pies does this recipe make?? Thank you!
oven temp?
Those asking about temp, I found a similar recipe that calls for 400° oven for 30 min. Also mentioned before baking freeze about 15-20 min so they firm up.
Dear Julie (and Anon!)
Just put two “pies” in the oven at 400 degrees and then checked the recipe to confirm oven temp; don’t know Julie but I don’t think you proofread your recipe.! Thanks for posting, Anon!