James Hrynyshyn is a freelance science journalist and communications consultant based in western North Carolina, where he tries to put degrees in marine biology and journalism to good use.
One Strawbarb Pi, an entry in the Second Annual Pi Day Contest.
Recipe:
The pastry
- 250 ml of whole wheat flour
- 250 ml of white all-purpose flour
- two-third of a stick of butter-flavor vegetable shortening
- dash of salt
Blend all ingredients using whatever technology is most convenient. Form resulting dough in to two hamburger-sized patties, wrapped in waxed paper. Refrigerate for approx. 15 min.
The filling
- Approx 500 g of strawberries, chopped into 1 cc pieces
B.C.-grown are the best, followed by South Carolinian varieties when in season and purchased from the side of the road from some guy's pickup, but since they're only available for a few weeks a year, you'll probably have to make do with Florida or Californian berries. - 750 grams of rhubarb, chopped into 1 cc pieces
Usually only available in summer, but stock up when available; they freeze well. - 250 g of brown sugar
- 75 g of corn starch
- 20 g of butter
Mix all ingredients except butter. Let stand while you retrieve pastry, which must be rolled out into one disk with a diameter slightly larger than than of the pi pan, and another series of 1 cm-wide strips. Place disk of pastry into greased pi pan.
Pour filling into the pan and top with the strips of pastry, interlaced.
Place butter in 6-10 small pats in gaps between interlaced pastry.
Bake at 425°F for 30 min, reduce heat to 350° and bake for another 30 min.
Remove and search with French Vanilla ice cream. Consume while reading this.
