Tuesday, June 10, 2014

Strawberry Rhubarb Pie

I was raised on Strawberry Rhubarb Pie!
My Grandmother made it, Aunt Faye made it , my mother made it, my wife makes it and I make it!
If you have never had it, It's National Strawberry Rhubarb Pie Day today, get baking!
For Vegetarians and Vegans there are flavored gelatins available.

Strawberry Rhubarb Pie:

Preheat oven to 400 degrees.

3 C flour
2 1/2 tsp granulated sugar
3/4 tsp salt
2/3 C cold vegetable shortening (Crisco), cubed.
1/2 C + 2 TBS  (1 1/4 sticks) chilled butter, cubed.
10 TBS ice water

3 1/2 C of diced Rhubarb, 1/2" slices. About 1 1/2 pounds untrimmed.
3 1/2 C Fresh Strawberries
1/2 C brown sugar
1/2 C granulated sugar
1/4 C cornstarch
1 tsp cinnamon
1/4 tsp salt
1 large egg yolk, beaten and blended with 1 tsp water, for the glaze.

Crust Preparation:
In a Food Processor:
Pulse to blend.
Pulse in Crisco and Butter until it resembles Coarse Meal.
Add enough ice cold water , 2TBS at a time to form a moist clumpy dough.
Remove, Form into a ball, cut in half and flatten each into a disk.
Wrap in plastic wrap and refrigerate for 1 hour.
Bring to room temperature before rolling.

Filling Preparation:

In a large mixing bowl:
Add the first 7 ingredients.
Fold by hand to combine.

Pie Preparation:

Roll out 1 disk on a lightly floured surface and roll into a 13" circle.
Transfer to a 9" Pie Pan. Allow at least a 3/4" overhang.
Roll the second disk the same size.
Cut into 1/2" wide strips.

Pour filling into the crust.
Create a lattice top with the strips.
Tuck the ends of the lattice and crimp into the crust.
Brush the prepared glaze over the entire lattice crust.

Place on a baking sheet pan .
Bake at 400 degrees for 20 minutes.
Reduce heat to 350 degrees and continue baking for 15 minutes.
Remove the pie to a cooling rack and cool completely.

Serve with Whipped Cream or Vanilla Ice Cream.

Peace in the Kitchen!

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