Kate's Cuisine

Jun 09 2012

Lunchbox Strawberry Rhubarb Pies

1/2 cup butter, softened $0.45
1/2 teaspoon salt $0.01
2 cups all-purpose flour $0.28
1/4 cup ice water Free!
2 tablespoons butter $0.12
1 cup strawberries hulled, and diced $2.19
1 cup rhubarb, diced $1.49
1/4 cup white sugar $0.05
1/4 teaspoon cinnamon $0.04
1 large egg $0.20
1 tablespoon water Free!
Icing sugar, for dusting $0.08

Total Cost $9.74
Cost per serving $0.81

1.) Preheat oven to 375 degrees Fahrenheit and grease a baking sheet.

2.) Combine flour, salt and butter and mix together until it starts to resemble small peas. Add 1/4 cup of ice water, very slowly, and mix just until a dough forms. Cover loosely and set dough aside.

3.) Melt two tablespoons of butter in a small saucepan over medium-low heat. Add strawberries, rhubarb, and cinnamon and cook just until softened, about 5 minutes.

4.) Add white sugar to strawberry mixture and stir until sugar is dissolved and any juices from the fruit begin to thicken, about 5 more minutes. Remove from heat and allow to cool.

5.) Roll dough into 1/8″ thickness and cut into 12 rounds with a 4″ cookie cutter, or the top of a glass.

6.) Place dough rounds onto greased baking sheets. Top half of each round with a tablespoon of strawberry mixture. Fold opposite end of dough over strawberries and seal with hands or fork.

7.) Cut one small slit in the top of each pie to allow steam to vent.

8.) Combine egg and 1 tablespoon of water well. Brush on top of each pie.

9.) Place pies in preheated oven and bake for 15 minutes or until golden brown. When ready, remove from oven and allow to sit for two minutes before sprinkling with icing sugar.

10.) Serve and enjoy!

Read the Lunchbox Strawberry Rhubarb Pie review here

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