Wednesday, May 19, 2010

Strawberry Rhubarb Pie

My brother Nick gave me the recipe and I made it when we celebrated pi day. If you have a recipe for pie crust that you prefer, feel free to substitute.

  • 2 cups sifted flour
  • 1 tsp salt
  • 1 cup shortening
  • 1/4 cup cold water
Sift flour, then measure. Mix flour and salt together. Cut in shortening with a pastry blender until crumbly. Stir in water with a fork until dough holds together. Form into two rough balls. NOTE: too much handling or stirring makes dough tough.

Roll out onto a lightly floured surface (works best if the dough has been refrigerated). Place crust in a 9" or 10" pie pan.

  • 1 & 1/4 cup sugar
  • 3 & 1/2 TB cornstarch
  • 1/4 tsp salt
  • 1 tsp lemon zest (or 1 tsp dried lemon peel powder)
  • About 2 cups rhubarb, sliced into roughly half-inch sections (about 2-3 medium stalks)
  • About 3 cups sliced strawberries (about 2 lb fresh strawberries)
  • 3 TB butter or margarine
Mix sugar, cornstarch, salt, and lemon zest in a small mixing bowl. Slice strawberries roughly in fourths. Slice rhubarb stalks every half-inch or so, and if the stalks are large, slice each piece in half again, leaving roughly half-inch by half-inch cubes. Mix the strawberries, rhubarb, and dry ingredient mix in a large mixing bowl, then place mixture in pie crust. Slice the margarine into thin slices and place on top of the fruit mixture before covering with the top crust.

Cover with the remaining pie crust and press together the edges. Make a few slits in the top crust. Brush top crust lightly with milk to add shine, sprinkle sugar on top crust if desired.

Bake at 425 for 15 minutes, then bake at 375 for 45-50 minutes. Let cool for 2-3 hours, then refrigerate. (Pie will be runny and difficult to serve until fully cooled) Pie is usually best served warm with vanilla ice cream.

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