Strawberry and Rhubarb Pie

EN   It's been a long time since I shared any pie recipe. On Saturday I celebrated my birthday, so I was eager to bake something. Well, the original plan was to make a chocolate cheesecake, but as always plans change, so I went for simpler and quicker choice: strawberry and rhubarb pie. This fruit combination is just a winner. Besides, it's the rhubarb season, so it was a great moment to enjoy this temporary fruit. The pie turned out delicious, everyone really enjoyed it and I have to admit I was happy to have some leftovers for the next day's afternoon tea (thanks to fulfilling main dishes, hehe :)) I served this pie with vanilla ice cream. So good.

A little note: the quantity of shortcut pastry is enough for 23 cm flan dish or tin, mine is bigger, so I made extra half of the pastry to cover the difference. I learned that's important the size of the tin that's been recommended in the recipe after some previous baking failures, so if you have a bigger tin, make sure to make some extra pastry. Oh and my strips arrangement in a lattice, yyyeah, I went for a simpler manner, for me it's perfect anyway, but if you want to make it to a higher level perfection, then just take your time to do it right ;))

******

LT   Kaip seniai dalinausi kokiu nors pyrago receptu. Šeštadienį švenčiau savo gimtadienį, tad buvo puiki proga pasisukioti virtuvėje. Pirminis planas buvo kepti šokoladinį sūrio pyragą, bet kaip žinot planai mėgsta keistis, tad nusprendžiau pereiti prie paprastesnio ir greitesnio varianto kaip braškių ir rabarbarų pyrago. Tobulumas - štai kas yra šitų vaisių derinys. Beto dabar rabarbarų sezonas, tad būtina pasimėgauti šiuo laikina daržove/vaisiumi. Pyragas gavosi labai skanus, visiems ragavusiems labai patiko, o aš patyliukais džiaugiausi, kad jo šiek tiek liko kitos dienos arbatos popietėlei (dėkui sotiems patiekalams iki pyrago, hihi :)) Beje, desertą patiekiau su vaniliniais ledais. Ska-nu-mė-lis!

Patarimas: tešlos kiekis nurodytas 23 cm dydžio kepimo indui. Mano forma yra didesnė, tad man teko pagaminti papildomai pusę kiekio nurodytos tešlos. Iš keleto ankstesnių kepimo nesėkmių supratau, kad nurodytas recepte indo dydis yra svarbus, nes kitaip gali nepakakti tešlos, tad jei ir jūs turite didesnę formą, turėsit pagaminti papildomai tešlos. Dėl pynučių padarymo, na tai kaip matote, aš pasirinkau paprastenį variantą, kas man ir taip yra tobula, tačiau jei norit dar gražiau ir tobuliau, nepatingėkit dailiai tas pynutes padaryti ;))

STRAWBERRY AND RHUBARB PIE  from Mary Berry's complete cookbook

150 g caster sugar
45 g cornflour
750 g rhubarb, cut into 1cm slices
1 cinnamon stick, halved (I didn't have it, so I used cinnamon powder, works well)
375 g strawberries, hulled and halved

Shortcut Pastry
175 g plain flour
90 g chilled butter, cut into cubes
about 2 tbsp cold water

23 cm flan dish or tin

Preparation

- Make the pastry: put the flour into a large bowl, add the butter, and rub in with the fingertips until the mixture resembles fine breadcrumbs. Add enough water to bind to a soft, but not sticky dough. Wrap the pastry into a plastic film and leave to chill in the fridge for a bout 30 minutes.

- Meanwhile, combine the sugar with the cornflour and toss with the rhubarb, cinnamon and strawberries. Leave to soak for 15-20 minutes.

- On a lightly floured surface, divide the dough in half and roll out one half into a thin round to line the bottom and sides of the flan dish.

- Put the soaked fruit into the pastry shell, removing the cinnamon, if you used a stick.

- Roll out the second half of pastry and cut into 1 cm strips and arrange a lattice on top of the pie ( I did in a simplest manner, you can see in the photo). Sprinkle with 1-2 tbsp sugar.

- Bake in preheated oven at 220°C for 10 minutes, reduce the oven temperature to 180°C. and bake for a further 30-40 minutes until the fruit is just cooked and the pastry golden. Serve warm or cold and don't forget to sprinkle a little bit of icing sugar, it will look super cool. I didn't have it and also forgot about it :))