Wildfire's strawberry rhubarb recipe and dinner details

12:38 AM, May 18, 2013   |    comments
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EDEN PRAIRIE, Minn. --  Executive Chef Tom Gladbach from Wildfire joined KARE in the kitchen Saturday to share a recipe and some exciting news.

Wildfire will be hosting a Grilling Wine Dinner on Thursday June 20th that will feature a four-course dinner with an array of grilled items with wines to compliment. The evening event will begin with a reception at 6:30 p.m. with the seated dinner to being at 7 p.m.

Cost of the dinner is $50 per person (plus tax and gratuity). To make a reservation please call Debbie Patnode at Wildfire at 952-914-9100. For more information and a complete menu for the event visit Wildfirerestaurant.com.

Chef Gladbach's strawberry rhubarb pie recipe can be found below:

Wildfire Strawberry Rhubarb Pie

Pie Crust

¾ cup + 4 tsp All Purpose Flour
6 Tbsp Pastry Flour
1 Tbsp Sugar
1/4 tsp Table Salt
1/16 tsp Baking Powder
6 Tbsp Whole Butter, chilled and cut into small pieces
3 Tbsp Vegetable Shortening (Crisco), chilled and cut into pieces
2 Tbsp Ice cold Water
1 tsp White Vinegar

Place all dry ingredients in bowl for mixer, using a paddle attachment mix together on low speed for a minute or two. Add butter and shortening and mix on low speed until mixture resembles course meal, you should be able to see pea size flecks of butter and shortening, another minute or two. Then add water and vinegar, and mix until dough comes together. Do not over mix. Take soft dough out of bowl and place on table top dusted with flour. Form dough into a ball and cut into two pieces. Shape each piece into a ball and set aside.

Pie Filling 

12 oz. Rhubarb (sliced ½ in. thick)
12 oz. Strawberries (1/4 cut)
1 ½ cups Sugar
2 Tbsp Tapioca
1 Tbsp Flour
½ tsp Lemon zest
½ tsp Lemon Juice
½ tsp Ground Cinnamon
1 tsp Vanilla Bean Paste
3 Tbsp Butter cut in small cubes

Mix all ingredients, except for the butter, in a medium sized bowl. Allow mixture to sit for 10 minutes then mix again, and start assembling the pie.

Pie Topping

1 each Egg white, slightly beaten
1 Tbsp Baker's Sugar (course Sugar)

To make the pie, take one of the crust dough balls and roll it out to about a 1/8 inch thick, and about 10 inches in diameter. Place in 9 inch pie pan, some crust should hang over the sides, cut off extra crust. Pour Pie filling into pie shell. Dot top of Pie Filling with butter pieces. Roll out second crust for the top following same procedure as first crust. Before placing on top of pie, brush egg white around rim of bottom crust, to help crusts seal together. Next lay top crust over pie, allow extra crust to hang over the edge of the pan. Trim off any extra crust. Pinch two crusts together to insure a good seal. Using the tip of a knife poke air holes on top of pie to release steam. Lightly brush top of pie with egg white and sprinkle evenly with Baker's sugar. Bake in Preheated oven at 350 deg. For 45 minutes to 1 hour. Let stand at room temp for at least 2 hours before serving.

(Copyright 2013 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed. )

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