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KakerKaker og bakverk

Rabarbra og jordbærpai

av Cecilie
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Denne bloggposten vil jeg begynne med å takke Svigermor fordi hun lærte meg hvordan jeg kan få til et fint, tynt paiskall. Når jeg baker søte paier er jeg langt utenfor komfortsonen min, og tidligere har jeg alltid vært tilfreds med å kjevle ut en halvtynn leiv som jeg har lappet sammen etter at den forgjeves har blitt forsøkt løftet i ett stykke over i paiformen. Jeg har alltid lurt på hvordan andre har klart å få den over i formen i ett stykke. Paideig er jo veldig kort og vanskelig å arbeide med. Enten smuldrer den bare, eller så blir smøret for varmt og deigen bare klistrete. Løsningen viste seg å være like enkel som genial.

Deigen lages på vanlig måte og kjøles ned som vanlig i kjøleskapet. Det er nå det glupe begynner. Når deigen tas ut av kjøleskapet legges den mellom to ark med plastfilm, og så er det bare å kjevle i  vei. Deigen sitter ikke fast på kjevlet og den kan bli akkurat så tynn som man vil. Når deigen er ferdig kjevlet ut tas det øverste laget med plastfilm av, og deigen løftes over i paiformen sammen med den nederste plastfilmen. Sørg for at plastfilmen vender opp. Ta av plasten og klem deigen inn i kanten, og voila – man har et perfekt paiskall klar til forsteking.

På grunn av dette trikset har jeg ikke fryktet sommerens paisesong. Da Mamma kom innom i helgen med en stor bukett rabarbrastilker, bestemte jeg meg for å lage en rabarbrapai. I tillegg til rabarbraen hadde jeg også en halv kurv jordbær i kjøleskapet som jeg hadde i paien sammen med rabarbraen. Det ga en litt søtere og rundere smak på paien.

Rabarbra og jordbærpai

Skriv ut
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredienser

  • 5 dl hvetemel
  • 6 ss sukker
  • 1 kns salt
  • 180 gr sukker
  • 1 stort egg
  • --
  • 1,2 dl sukker
  • 1 ss potetmel
  • 1/2 kurv jordbær
  • 1 l rabarbra skåret i terninger (6-8 stilker)
  • --
  • egg til pensling

Fremgangsmåte

  • Begynn med å lage paideigen. Smuldre smør inn i  hvetemel, salt og sukker. Når det har blitt grynete ha det ut på benken og elt det raskt sammen.
  • Legg deigen i kjøleskapet i minst en halv time.
  • I mens rens jordbærene og rabarbra og skjær i små biter sett til side.
  • Når deigen har hvilt lenge nok.
  • Ta den ut og legg den mellom to stykker plastfilm. Kjevle ut halvparten av deigen til den er stor nok til å dekke hele paiformen.
  • Fjern det øverste stykket med plastfilm og snu deigen og legg den oppi paiformen.
  • Dra av det siste laget med plastfilm og trykk deigen godt inn i kantene. Prikk deigen og stek den i 10 minutter på 225 grader.
  • Kjevle ut resten av deigen til en runding som er stor nok til å dekke paien.
  • Ta formen ut av ovnen. Bland rabarbra, jordbær, sukker og potetmel godt og ha det oppi paiskallet.
  • Legg på deiglokket og pensle med sammenpisket egg.
  • Stek i 25-30 minutter.

La paien avkjøle seg litt før den serveres, gjerne med vaniljeis, pisket krem eller vaniljekesam.

 

 

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4 kommentarer

audhild tidemann 25. mai 2015 - 10:10

Jeg er takknemlig for rosende omtale og pai er alltid godt. Jeg lurer på om 225 grader ikke er for mye varme. Ovnene er forskjellig, men jeg bruker bare vel 200 grader. men, men. Jeg føler meg inspirert til å lage paideig. Klem

Reply
Cecilie 1. juni 2015 - 08:00

Det kan hende du har rett. Denne lagde jeg i den gamle ovnen min som var litt kald. Får teste ut i den nye og evt. oppdatere temperaturen.

Reply
Hedda 20. juli 2019 - 10:21

Hei

Ser at sukker er nevnt to ganger i innholdslista, men ikke smør. Hvor mye smør skal det være?

Reply
Cecilie 20. juli 2019 - 11:42

Hei, det skal være 180 gr sukker☺️ Tak dor at du sa i fra. Jeg retter opp snarest.

Reply

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