Strawberry Rhubarb Pie


9 INCH PIE CRUST (TWO CRUST PIE RECIPE)

Ingredients (Our grandma's recipe, perfect crust every time!)
  • 2 C Flour
  • 1 tsp Salt
  • 2/3 C Shortening
  • 6 tbsp of Ice water (very important)
Directions
Mix flour, salt and shortening with two knives, cutting into the dough until it resembles small peas/crumbs.  Add the ice water and mix gently until dough is formed.  Divide into two equal balls.  Cover with plastic wrap and refrigerate for about 20 minutes.  Roll out crusts on floured surface. 

STRAWBERRY RHUBARB PIE 

(Adapted from Joy of Cooking - 1997 edition)


Ingredients
  • 2 1/2 C Strawberries, sliced
  • 2 1/2 C Rhubarb, cut into 1-2 inch pieces
  • 1 C Sugar, plus extra tsp. to decorate crust
  • Zest of one orange (use less if you like)
  • 1/4 C Quick-cooking tapioca
  • Dash of Salt
  • 1 - 2 tbsp Butter (use real butter)
Directions
Preheat oven to 425 degrees F. 

Mix the first six ingredients in bowl.  Set aside for 15 minutes. Line the pie plate with the bottom crust and fill with the rhubarb mixture.  Slice the butter and dot the pie mixture (see picture below).  Cover with top crust, fold and pinch seams together.  Brush crust lightly with milk or cream and sprinkle with sugar. Cut at least four slits into top of pie to vent while baking.    

Bake at 425F for 30 minutes, then reduce heat to 350F for an additional 30-35 minutes.  Be sure to place a cookie sheet or foil on the rack beneath the pie, the juices will likely bubble over!

Remove and cool. This pie is best served warm with a scoop or two of vanilla ice cream!
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