American cuisine

Easy

Strawberry and Rhubarb Pie With Vanilla Ice Cream

Name: Strawberry and Rhubarb Pie With Vanilla Ice Cream
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 servings
Cuisine: American Southern
Ingredients: ㅤ ㅤPie Crust; 7½ cup All-purpose flour; 3/4 cup Lard; 6 tbsp. Unsalted butter; 1 tsp. Salt; 1/2 cup Coldwater; For Rolling The Dough ㅤ ㅤ ㅤ ㅤ; 2 tbsp. All-purpose flour; ㅤ ㅤ ㅤ ㅤIce Cream Base; 2 cup Whole milk; 2 cup Heavy cream; 2 sprigs Vanilla beans; 1/2 tsp. Salt; 1 cup Strawberry; ㅤ ㅤ ㅤ ㅤFor Egg Yolk; 5 large Egg yolk; 3½ oz. Turbinado sugar; ㅤ ㅤ ㅤ ㅤFilling; 3 cup Rhubarb; 1 large Orange Juice & zest; 2½ cup Strawberry; 1/3 cup Granulated sugar; 1/3 cup Brown sugar; 1/4 cup Corn starch; 1/4 tsp. Salt; 1/2 tsp. Vanilla extract; 2 tbsp. Unsalted butter, diced; For Rolling The Pie Crust ㅤ ㅤ ㅤ ㅤ; 2 tbsp. All-purpose flour; ㅤ ㅤ ㅤ ㅤGrease The Pie Plate

Chef Nick Wisman

RATING LIKE SAVE PRINT

Strawberry and Rhubarb Pie With Vanilla Ice Cream

5 stars rating if you like it!

Done

A duel of texture and flavor that complements. The tart and tanginess of the rhubarb can carry off the subtle hint of orange zest. Establish a not too sweet but harmonious pair with the freshly made strawberry and vanilla bean ice cream.

Recipe

PRE TIME: 15 min

COOKING TIME: 45 min

TOTAL TIME: 1 hr

2 SERVING

Ingredients:

ㅤ ㅤPie Crust
7½ cup All-purpose flour
3/4 cup Lard
6 tbsp. Unsalted butter
1 tsp. Salt
1/2 cup Coldwater
For Rolling The Dough ㅤ ㅤ ㅤ ㅤ
2 tbsp. All-purpose flour
ㅤ ㅤ ㅤ ㅤIce Cream Base
2 cup Whole milk
2 cup Heavy cream
2 sprigs Vanilla beans
1/2 tsp. Salt
1 cup Strawberry
ㅤ ㅤ ㅤ ㅤFor Egg Yolk
5 large Egg yolk
3½ oz. Turbinado sugar
ㅤ ㅤ ㅤ ㅤFilling
3 cup Rhubarb
1 large Orange Juice & zest
2½ cup Strawberry
1/3 cup Granulated sugar
1/3 cup Brown sugar
1/4 cup Corn starch
1/4 tsp. Salt
1/2 tsp. Vanilla extract
2 tbsp. Unsalted butter, diced
For Rolling The Pie Crust ㅤ ㅤ ㅤ ㅤ
2 tbsp. All-purpose flour
ㅤ ㅤ ㅤ ㅤGrease The Pie Plate
1 tsp. Butter
1 tbsp. All-purpose flour
ㅤ ㅤ ㅤ ㅤ ㅤ ㅤ
ㅤ ㅤ ㅤ ㅤGarnish
1 large Egg Wash
1 tbsp. Coarse Sugar
ㅤ ㅤㅤ ㅤ ㅤ For Ice Cream Makers
1 bag Ice
1 cup Ice cream salt

Directions:

Step 1

In a medium mixing bowl, mix flour, lard, butter, and salt until you form pea-sized balls of butter.

Step 2

Drizzle ice water and mix until just together.

Step 3

On a lightly floured surface, roll the dough until 1 inch thick.

Step 4

Divide and squish into two discs, wrap in plastic, and place in the fridge for at least 1 hour or even overnight.

Step 5

In a medium saucepan, heat milk, cream, vanilla seeds/pods, and salt until lightly steaming, turn off the heat.

Step 6

Heat 3 inches of water in another medium saucepan on low. Combine sugar and egg yolks in a large bowl. Place over the heating water saucepan, whisking until sugar dissolves and sauce lightly thickens.

Step 7

Make sure to remove the bowl from the heating water often, whisking, to keep the eggs from getting too hot and curdling.

Step 8

Once slightly thickened, add a spoonful of the warmed cream mixture. Whisk well and add another spoonful. Repeat one more time.

Step 9

Add the remaining cream mixture to the tempering egg/sugar mixture and mix to combine. Place on a heated water bath and whisk until the thickness of mayonnaise.

Step 10

Preheat oven to 375°F/190°C.

Step 11

Stir all the ingredients of 【Filling】together in a large bowl.

Step 12

Rub 1tsp butter on the pie pan and dust evenly with 1T of flour.

Step 13

On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.

Step 14

Carefully place the dough into a greased 9×2 inch pie plate; pressing firmly against the bottom and sides. Tuck it in with your fingers, making sure it is smooth, and dock the crust against the bottom with a fork.

Step 15

Lay on top of the filling.

Step 16

Dot the pieces of butter on top of the filling.

Step 17

Place another dough over the filling. Crimping the sides with your fingertips or edge of a fork. Score a few lines in the middle of the pie for steam to escape.

Step 18

Brush the top of the pie with the egg and milk mixture and dust with coarse sugar. Bake 45 minutes or until golden brown. Cool completely.

Step 19

Following ice cream makers instructions, mix the ice cream base until the consistency of soft serve. (Make sure the ice mixture is cool completely. Remove vanilla pods, squeezing all seeds that may be left inside, discard pods.)

Step 20

Add strawberries and run for 2 more minutes. Dump ice cream mix into a freezable container and place in the freezer until set, at least 2 hours.

Step 21

Enjoy!