Strawberry Rhubarb Pie

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
8

Executive chef Heather Terhune
Tre Rivali
Milwaukee

Heather Terhune, executive chef at Tre Rivali in Milwaukee, started her career as a pastry chef. Along the way, she developed several techniques to perfect her pie crust. Most important is to chill the flour, fat, liquid and even the mixing bowl and blade prior to making the dough. Heat is the enemy and makes the dough tough rather than flaky, she says. And instead of mixing the ingredients with water, Terhune often uses chilled vodka as her liquid. The strawberries and rhubarb in this recipe are a sure sign of spring.
 

Ingredients

Pastry dough for 2 (9-in.) pie crusts (use your favorite recipe) 
2 tsp. vegetable oil 
1½ pounds rhubarb, cut into 1-inch pieces (5 to 6 cups) 
1 cup granulated sugar, divided 
4 cups strawberries, hulled, sliced and mashed 
2 tsp. fresh lemon juice 
1/2 tsp. vanilla extract 
3 tbsp. arrowroot 
1 egg white, for wash 
1 tbsp. course sugar, for sprinkling

Steps

1. Prepare pastry dough and let rest at least 30 minutes.
2. Adjust oven rack to lowest position; place rimmed baking sheet on rack. Preheat oven to 500 F. Roll out half the pie dough and press into a 9-inch glass pie plate. 
3. In large skillet, heat vegetable oil over medium heat. Add rhubarb and 1/4 cup sugar. Cook, stirring frequently, about 5 minutes or until rhubarb has lost most of its liquid but is still firm.
4. Transfer rhubarb to large plate; refrigerate until cool. 
5. In large bowl, stir together cooled rhubarb, strawberries, lemon juice and vanilla extract. Stir in arrowroot and ¾ cup sugar until incorporated. Spread fruit mixture over unbaked pie crust.
6. Roll out remaining dough for top crust; lay over fruit and seal edges with fingers. Cut a few slits in top of pie to create vents. 
7. In bowl, whisk together egg white and 1 tablespoon water to make the egg wash. Brush egg wash on top crust and sprinkle with sugar. 
8. Place pie on heated baking sheet and immediately lower oven to 425 F. Bake 25 minutes, or until top crust is golden. Rotate baking sheet and reduce oven temperature to 375 F. Bake 30 to 35 minutes or until crust is a deep golden color and fruit is bubbling. Transfer pie to wire rack to cool before serving.

More From FoodService Director

Managing Your Business
management team

Last week’s NACUFS National Conference proved to be a treasure trove of management and staffing takeaways. Here are a few we noted at the annual event , held this year in Providence, R.I.

1. Make it scalable

When explaining something new to staff, instead of asking, “You got it?” or “You with me?” have employees rate how well they understand the new material on a scale of 1 to 10, said Ron Paul, a senior consulting partner for Partners in Leadership, during a session on building accountability in the workplace. People are likely to say yes even when they don’t fully grasp what you’...

Ideas and Innovation
song break

Once per month in a daily huddle, we dedicate a few minutes for the staff to sing a short song. The staff has responded so positively to this. They now bring costumes and other props. It's a few short minutes, but the payoff has been tremendous.

Photo courtesy of iStock

Ideas and Innovation
plastic straws

An item about the size of a pencil has become the latest target in foodservice operators’ sustainability plans. Though small, plastic straws are said to have a large impact on the environment, with Americans using approximately 500 million straws each day, according to a release from Chicago’s Shedd Aquarium, which temporarily ditched plastic straws as part of an Earth Day promotion this year.

In recent months, a growing number of eateries and cities across the United States have scrapped plastic straws. In July, Seattle enacted a ban on plastic straws and utensils, requiring...

Industry News & Opinion

Medford High School in Medford, Mass., is looking to add an orchard to its campus, Wicked Local reports.

The idea for the orchard was brought forth by students looking to help combat food insecurity. They are working with the school’s nutritionist to make the orchard a reality.

If planted, the orchard would be located inside the school’s courtyard and would grow fruits such as apples, paw paws, blueberries, peaches and plums. It would also include an outdoor classroom space.

The school committee signed off on the project last year; however, some administrators are...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code