FOX19 - Mason Jar strawberry rhubarb pies and tarts
Karri Perry, Blue Ribbon Kitchen blog, 2016
- 8 Tablespoons of unsalted butter-chilled, cut into small pieces
- ¼ cup butter flavored Crisco-chilled, small pieces
- 2 Tablespoons granulated sugar
- 1 tsp salt
- 2 cups all purpose flour
- ¼ cup to 1/2 cup chilled water and vodka mixed 50/50. Use just enough liquid for dough to come together.
Mix together flour, salt and sugar, in a food processor.
Add butter and Crisco, pulsing until mixture resembles wet sand.
Add just enough liquid for dough to come together, while lightly pulsing.
Remove and chill dough, covered or wrapped tightly for 2 hours before using.
PIE DOUGH CUT-OUTS
Roll chilled dough to ¼ inch thickness on a lightly floured surface.
Using pie crust cutters, press down to make shape and then use plunger to make the detail appear.
Set cut-outs onto a parchment lined baking sheet.
If desired, before baking:
- Egg wash: 1 egg lightly beaten and 1 tablespoon of cool water to thin.
- (1 Teaspoon sugar + 1/8 teaspoon cinnamon) Use to sprinkle on top of cut-outs.
- Lightly brush egg wash onto cut-outs (you will not use all the egg wash,just enough to very lightly glaze the dough. While egg wash is wet, sprinkle pie with cinnamon-sugar mixture.
Chill for 10 minutes before baking.
Bake shapes of similar sizes on the second to the lowest oven rack at 375 for 20-25 minutes or until lightly golden and baked
- 2 Cups rhubarb-cleaned and chopped into ¼ inch pieces. Only use the red stalks of the rhubarb. Be sure any leaves are removed and discarded.
- 2 Cups rinsed and sliced fresh strawberries
- 1 Cup of granulated sugar
- 3 TBS instant clear gel (available at King Arthur) or use cornstarch
- 1/8 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 tiny pinch of salt
On the stove top, add ¼ cup of water and lemon juice to a medium sauce pan.
Combine dry ingredients, lightly mix and then pour over berries and rhubarb to coat.
Heat the strawberry/rhubarb mixture in the pan over medium heat.
Continue to stir mixture until it is bubbling, the berries and rhubarb are soft, and the mixture resembles pie filling. Let cool slightly before transferring to Mason jars.
Carefully spoon the warm mixture into mason jars or small ramekins.
Decorate filled mason jars with baked cut-outs.
For Mason-Jar Lid Tartlets
- Place Mason jar rings onto a parchment lined, rimmed baking sheet.
- Roll out dough to ¼ inch thickness. Cut a circle of dough larger than the lid.
- Place dough inside the ring, as you would a pie plate, or tart pan. Crimp edges.
- Spoon about two-three tablespoons of filling into tart. Do not overfill. Place an unbaked pie cut-out onto tart for garnish if desired.
- Refrigerate prepared tarts for 1o minutes before baking on a lined, rimmed baking sheet.
- Bake at 375 degrees on the lowest oven rack for 35-45 minutes or until the crust is golden brown and the filling is just bubbling.
- Let tarts cool to room temperature and serve.