Serves: 8
Mitchel London's Dough Recipe Makes: Enough for a top and bottom of a pie.
Mitchel London's Dough Recipe Makes: Enough for a top and bottom of a pie.
INGREDIENTS
- 1 lb sour cream
- 1 lb butter
- 1˝ lb pastry flour
- ˝ teaspoon vanilla extract
DIRECTIONS
- Mix the butter, sour cream and vanilla in a mixer with a beater attachment on low speed.
- Slowly add the flour and mix to blend well.
- Flour the counter top so the dough does not stick. Remove the blended dough from the mixer and place on the floured counter top.
- Roll flat into rectangle.
- Fold the ends into the center creating a smaller rectangle.
- Rotate the dough one turn and fold ends towards the center again.
- Refrigerate for one hour and repeat this process two additional times to create distinct layers.
Strawberry Rhubarb Pie
INGREDIENTS
- 2/3 cup sugar, plus additional for sprinkling
- 2 tablespoons plus 1 teaspoon instant tapioca
- ˝ teaspoon ground cinnamon
- 1˝ cups hulled strawberries, quartered
- 4 cups pink or red sliced fresh rhubarb, cut into ˝ inch thick pieces
- 1 pie dough recipe, split in half
DIRECTIONS
- Preheat the oven to 375 degrees.
- Mix the strawberries and rhubarb in a bowl.
- In a separate bowl mix the sugar, tapioca and cinnamon together and then add the mixture to the strawberries and rhubarb.
- Squeeze in a teaspoon of fresh lemon juice.
- Roll out the first half of the dough on a floured counter top. Cut dough into whatever size pie you are making and line the pan with it.
- Generously fill with strawberry/rhubarb mixture and sprinkle on more sugar.
- Roll out the second half of the dough and place it over the top of the pie, trimming it to size.
- Fold the edge of the top dough under the edge of the bottom dough and crimp the edges to seal it together.
- Cut 5 or 6 slits in the top of the pie to let the steam escape during the cooking process.
- Bake in the preheated oven for about 20 -25 minutes. It is not done until it starts bubbling and the juices become syrupy.
