Last weekend I was very pretty lucky as my friend brought me some rhubarb. So I bought some frozen berries and baked rhubarb berries pie. And I'm ready to share the recipe with you. It's not very difficult recipe and you won't spend the whole day with this pie ))))
I've been cooking this pie with such dough for the very first time and it was delicious and tasty so I'm sure you can cook it as well )))
Ingridients:
25 g of fresh yeast
200 ml of warm milk
salt pinch
1 egg
200 g of butter (I used 180gr)
400 g of a flour
1 tablespoons of sugar
1 tea spoon of natural vanilla sugar or seeds of 1 pod of vanilla
Stuffing:
800 gr of a rhubarb
500-600 g of sugar
200 g of raspberry or other berries on your taste
For dough greasing:
1 egg yolk
1 tablespoons of milk
Rhubarb:
Clear a rhubarb of a thin skin and cut stalks on cubes with the party of 1 cm. Put in a pan, add sugar.
Boil thoroughly on slow fire until sugar completely be dissolved, and the rhubarb became soft. But it shouldn't be too soft. Set aside aside and let's cool down. Then cast away on a colander and leave while all liquid won't flow down.
Dough:
Yeast fill in with warm milk and set aside for 5 minutes.
Chop the butter by a knife up to uniformly paste.
Add to milk with yeast the egg, salt, sugar, vanilla sugar and a flour. Add the butter and chop everything by knife. You can knead dough in a food processor with a nozzle "hook".
Collect dough in a uniform lump.
In a deep and capacious pan pour very cold water and accurately lower dough, it under own weight will fall by a bottom.
Leave it until your dough won't emerge on a surface, about 30-40 minutes.
Preheat an oven to 180C.
Here you can see how I unfrozen berries - left them on the colander to get rid of juice.
Put the dough to the working surface which has been slightly powdered with a flour. Rub off a little paper towel and well knead. Don't add a flour, it has to remain quite sticky. (Don't have a photo as my hands where in the dough and I just couldn't make a pic :))
Ready dough lay out on a table well strewed with a flour, divide into two half, one of which slightly the bigger size.
The most part roll in layer 0,3 cm thick. Lay out in a form with a diameter of 24 cm so that edges hanged down.
Lay out all rhubarb stuffing without liquid.
Add raspberry or other berries over rhubarb and slightly powder with sugar. Tighten dough edges to the center, superfluous cut off.
Of the remained dough make a lattice and decorate your pie.
Grease a dough surface with an egg yolk with milk and put everything in in advance warmed oven for 30-40 minutes.
To ready pie let's stand in the form of 15-20 minutes.
To give to a table warm or completely cooled down.
