Sara's Cooking Class: Rhubarb Pie

About Sara's Cooking Class: Rhubarb Pie Game

Get ready to whip out your whisks and make a pie in Sara's Cooking Class: Rhubarb Pie! Sara is ready to teach you her recipe for this delicious dessert. It's a special pie that's a little sweet and a little sour, making your taste buds flower!

Your mission in this game is to be Sara's pie-making helper! You will follow all of Sara's instructions step-by-step to make the pie crust, prepare the yummy filling, assemble the pie carefully, and bake it until it's golden brown. Listen closely to Sara to bake this delightful dessert!

How to Play

Getting started is a breeze in Sara's kitchen! You'll control all the cooking actions with your computer mouse or by touching the screen with your finger. Just select the ingredients, tools, or pans by clicking or tapping whenever Sara shows you the next step!

Ingredients

For Pie Crust:
- 3 cups of all-purpose flour
- 2 and 1/2 teaspoons of sugar
- 3/4 teaspoon of salt
- 2/3 cup of solid vegetable shortening, cut into rough cubes
- 1/2 cup of unsalted butter, cut into rough cubes
- 10 teaspoons of ice water

For Filling:
- 3 and 1/2 cups of roughly chopped trimmed rhubarb (this is the plant with the sweet and sour stalk)
- 3 and 1/2 cups of strawberries, cut in half
- 1/2 cup of brown sugar
- 1/2 cup of sugar
- 1/4 cup of cornstarch (this helps thicken the filling)
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 1 large egg (for the glaze)
- 1 teaspoon of water (for the glaze)

Directions:
Now let's make this wonderful pie!

1. In a large bowl, mix together the flour, 2 and 1/2 tsp sugar, and 3/4 tsp salt. Cut in the vegetable shortening and unsalted butter cubes using a mixer. Sprinkle 1 tablespoon of ice-cold water over the mixture, blend with a spatula, and work the dough into a ball. Cover it in plastic wrap and refrigerate for about 1 hour.

2. In a large bowl, combine the chopped rhubarb, halved strawberries, brown sugar, 1/2 cup sugar, cornstarch, cinnamon, and 1/4 tsp salt. Toss gently to mix everything together.

3. Take the chilled dough out and remove the plastic wrap. Place the dough between two new sheets of plastic wrap and use a rolling pin to roll it into a circle that is a little larger than your pie dish.

4. Remove the top plastic wrap from the dough circle. Place your pie dish upside down on the flattened dough, and quickly flip them both over so the dough lands in the pie dish. Center the dough nicely on the dish and slowly remove the remaining plastic wrap.

5. Use scissors to trim any extra dough hanging over the edges of the pie dish, and then use a fork to press (scallop) the edges nicely.

6. Pour the filling into the pie crust. Take strips of dough and place them diagonally over the filling to start a lattice pattern, then weave remaining strips in the opposite direction to finish the lattice. Pinch (crimp) the edges of the lattice strips to the edge of the pie crust to seal it.

7. In a small bowl, mix the egg with water. Use a brush to gently brush this glaze all over the top pie crust (the lattice and edges).

8. Transfer the pie carefully to a baking sheet. Bake the pie in the oven preheated to 400°F (205°C) for 20 minutes.

9. Decrease the oven temperature to 350°F (175°C) and continue baking for another 25 minutes, until the top is golden brown and you see the rhubarb juices bubbling!

10. Carefully remove the hot pie from the oven and place it on a wire rack to cool before serving.

Baking a pie from scratch is a truly special kitchen accomplishment! Following the steps lets you create a flaky crust, a yummy fruit filling, and a beautiful lattice top. Get ready to enjoy your delicious, sweet and sour pie!