Congratulations to Kate Stevenson for placing 1st in the PoE Pie Cookoff last week!
Kate is a UW student and a junior in the PoE program. She received the most first place votes with her Preciously Puny Petite Pies! (Due to complications with second place voting, we have chosen not to announce a second place winner this time around.)
They really are as tasty as they sound, but if you didn’t make it last week, take a look at her recipe and try it out for yourself! Then promise that you’ll be present for the next PoE Cookoff 😉
Thanks, Kate for sharing your great recipe with the PoE community! We hope you’ll join us again for another PoE Cookoff soon and bring your friends along.
(Click “read more” for Kate’s recipe!)
Preciously Puny Petite Pies (Strawberry Rhubarb)
Crust
3 cups all purpose flour, plus more for dusting
3 tablespoons granulated sugar
1 teaspoon salt
¼ cup + 1 tablespoon cold vegetable shortening
¾ cup (1 ½ sticks) cold unsalted butter, diced into small pieces
½ cup plus 2 tablespoons ice water
vegetable oil non-stick spray
1 large egg, for egg wash
coarse sanding sugar
Filling
12 ounces (about 2 cups) fresh strawberries, hulled and diced
5 stalks rhubarb, trimmed and diced
1 tablespoon finely grated orange zest plus ¼ cup fresh orange juice
¼ cup plus 1 tablespoon orange flavored liqueur, such as Grand Marnier
1 ½ cups granulated sugar
To make the crust, combine the sugar, flour, salt, vegetable shortening, and butter and pulse in a food processor until the mixture reaches the consistency of a very coarse meal (you don’t want to completely incorporate the fats). Then pulse in the ice water 1 teaspoon at a time until the crumbs hold together when pinched. Divide the dough into 2 flattened disks, wrap in plastic wrap, and refrigerate for at least 1 hour. After the dough has been refrigerated, roll it out on a floured surface and use a round cookie cutter or drinking glass to cut out circles. press these into a lightly greased muffin tin. Place the tin into the freezer until firm.
Preheat oven to 350°F. To make the filling, combine all ingredients in a saucepan and place over medium heat until the fruit is just barely soft (~10 minutes). Strain the fruit mixture and reserve the liquid. Reduce the liquid over medium heat until thickened. Add just enough syrup to the fruit and save the rest for strawberry-rhubarb waffles! I like to add a few fresh strawberry pieces for extra flavor. Add about 2 tablespoons of the fruit mixture to each cup, then cover with lattice strips of dough (like a tic-tac-toe board). Brush with egg wash and sprinkle with coarse sugar (optional). Place muffin tin back in the freezer until firm (~30 minutes). Remove from freezer and bake for 60-70 minutes. Gently loosen the mini pies from muffin cups with a wooden skewer or butter knife once they have cooled. ENJOY!
