V made this rhubarb cream pie for himself a while ago because he loves rhubarb. I'd never heard of such a thing and I have previously hated all rhubarb pies I've come in contact with. Yes, hated. But seriously, I could not get enough of this one. So delicious. The pie crust was also a revelation. You can tell V made it because 1- the crust looks great and 2- there's no way I would have made a recipe with rhubarb in it. Oh yeah, this comes from the Professional Baking Book, page 253.
10 oz pastry flour
7 oz shortening (we used butter)
3 oz cold water
1 tsp salt
1/2 oz sugar
Cut shortening into flour until pea sized. Dissolve salt and sugar in water. Add to flour mixture. Mix just until water is absorbed. Refrigerate 4 hours before rolling out. Makes 2-3 crusts. Bake at 450' for 10-15 minutes. Cool completely before filling.
1lb 4 oz rhubarb, fresh or frozen, in 1-inch pieces
12 oz sugar
4 oz water
4 egg yolks
4 oz heavy cream
1.5 oz cornstarch
1 lb fresh strawberries, hulled and quartered
Simmer the rhubarb, sugar and water over low heat until sugar is dissolved and rhubarb is soft. Beat the egg yolks and the cream together in a separate bowl. Add cornstarch and stir until well blended. Remove rhubarb from heat. Stir in the cream mixture. Return to heat and bring to a simmer for about 1 minute or until thickened. Pour mixture into a bowl and stir in the strawberries. Let stand until slightly warm. Mix again to blend in strawberry juices. Fill baked pie shells. Chill until firm. Slice and serve.
Tip: Roll the pie shell out, place into pan, flute the edges as normal. Then place another pie plate into the first one so the dough is between the two pans (you should probably grease the bottom of the 2nd pan). Bake the shell upside-down in the oven between the two pans. Flip right side up and remove top pan for the last few minutes of baking to brown the top.