Pies & Tarts
These turnovers are perfect for the season. Rhubarb is just in, strawberries too. This crust is tender and flakey, thanks to the combination of palm shortening and vegetable oil. Many supermarkets have un-hydrogenated shortening, made from palm oil. It is cholesterol free and slightly lower in saturated fat than butter.
- 2 tbsp. Rumford Cornstarch
- 1/2 c. sugar
- 3 c. rhubarb, 1/2 inch slices diced
- 1 c. strawberries sliced
- 2-3 tbsp. milk
- 2 tbsp. sugar
Mix together the flour and salt. Using a pastry blender or two forks, cut the shortening and oil into the flour until the mixture resembles coarse crumbs. Stirring with a fork, gradually add the ice water one tablespoon at a time, until the dough is moist enough to hold together when pinched between your thumb and forefinger. You may need more or less ice water to moisten the dough, and the dough need not form into a ball. Gather the dough into a disc and wrap in plasticup Refrigerate for at least one hour or overnight.
Preheat oven to 425 degrees F. Line a baking sheet with parchment or a silpat.
Whisk the sugar and Rumford Cornstarch together, add the rhubarb and strawberries, stir to combine. Divide the chilled dough in half. On a lightly floured board, roll into a rectangle at least 8" x 12" or larger and1/8 inch thick. Cut the dough into 6 even squares. Divide the rhubarb mixture in half. Portion it evenly into the center of each of the squares of dough. Fold the corners of the dough into the center and press firmly. Lift the turnovers with a spatula onto the prepared baking sheet. Repeat with the remaining dough and filling. Brush the top of each turnover with milk and sprinkle with about 1/2 teaspoon sugar.
For best results, bake 6 turnovers at a time for about 18 to 20 minutes or until golden brown and bubbly. Immediately lift the turnovers onto a second (parchment or silpat) lined sheet to cool - this will prevent sticking.