The world class chef event I co-founded, with Krissy Lefebvre, All-Star Chef Classic, is back for year three, starting tomorrow at LA Live, so I’m throwing it back to this time last year when my favorite part of the event went from 0-60 (well that happened two years ago – last year it went from 60 to 220). Kitchen Kids started as my dream to see the chefs of the future, kids, cooking in Restaurant Stadium. What started out as a fonuts cooking class for 60 kids in the inaugural year of All-Star Chef Classic went to the kids taking over the whole of Restaurant Stadium and a pie class for 220 in year two. Waylynn Lucas cooked rhubarb strawberry pies – it was pi-day after all and Joe Bastianich flew in to co-host… oh happy times. This year the name has been changed to Little Masters but the format’s staying the same – pastry chef Sherry Yard is leading the class, Sarah Michelle Geller is co-hosting, Le Creuset is providing the skillets and 220 lucky kids will be cooking individual skillet pizzas together in Restaurant Stadium by Fisher & Paykel – we can’t wait. In the meantime let’s relive the excitement of 2015 before getting in the kitchen to cook pie:
And here’s that moment when I thought Remy had broken Waylynn’s nose when he pushed a pie in her face…
Time to put on our Headley and Bennett aprons from Kitchen Kids and bake pies in Le Creuset petite pie dishes.
Strawberry Rhubarb Petit Pie
By Waylynn Lucas for Kitchen Kids, All-Star Chef Classic
Portioned to make one pie in the Le Creuset Heritage Collection Petite Pie Dish
For the Dough
1/2 cup + 2 tablespoons King Arthur all purpose flour
1 teaspoon sugar
1/8 teaspoon salt
5 tablespoons or ¼ cup butter, chilled and cubed
1 egg, beaten, ½ for dough and reserve other half for egg wash
For the Filling
1 1/2 cups chopped fresh strawberries
1/2 cup sliced fresh rhubarb 1/4″ thick pieces
Pinch of ground cardamom
Pinch of ground clove
1/8 teaspoon ground cinnamon
1/2 teaspoon lemon juice (1/2 teaspoon vanilla extract optional)
2 teaspoons flour
3 tablespoons sugar
- In a mixing bowl rub or cut the butter into the flour, sugar and salt until it resembles fine breadcrumbs.
- Add enough egg to form a dough. Divide dough into two balls and gentle flatten to form two discs. Wrap in plastic wrap and let rest for at least 30 minutes in the refrigerator.
- On a floured work surface roll out chilled dough to approximately ¼” thickness into a circle large enough to cover pie dish (approx. 7 1/2” diameter). Gentle transfer dough to pie dish using the back of the rolling pin.
- Combine fruit together with lemon juice.
- Mix all spices, flour and sugar together separately, mix well. Add dry ingredients to the fruit and stir to combine. Place mixture in pie dish lined with dough.
- Roll out second disc of chilled dough, cut out a small shape in the center and cover the pie. Brush with egg wash and sprinkle with sugar.
- Bake in 350f oven for approximately 25 minutes or until golden brown. Rotate once half way through.