Tuesday, May 1, 2012

Strawberry Rhubarb Pie

Last summer for his birthday, I was going to surprise J with his favorite pie: strawberry rhubarb.  His mom used to make it for he and his brother and, having never attempted a pie before (ever) I was going to nail this.  However, I got to the store to buy the rhubarb only to find that a) they didn't have any and b) the "crop" wasn't very plentiful last year so it didn't look like they'd have any for the remainder of the season.  I was sad, especially because I decided to make the pie on a whim and didn't have a back up plan.  So I made a strawberry pie instead.  Plain ol' strawberry pie.


Fast forward to last weekend when J and I were visiting The Andersons, and we came across a nice little basket FULL of red rhubarb.  I've never had rhubarb in my life mainly because it looks like red celery and I hate celery.  And in the mind of child, you aren't going to eat something you equate with celery.  But I've evolved, kind of, and decided to give this pie a go. And it turned out wonderful.


taken after J got his hands into it!

Strawberry Rhubarb Pie
Ingredients:

Crust
2 1/2 cups all purpose flour
3 teaspoons of powdered sugar
1/2 cup Crisco
1/4 cup salted butter
pinch of salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water

Filling
2 1/2 cups chopped rhubarb
2 1/2 cups chopped strawberries
1 1/2 cups sugar
2 tablespoons minute tapioca
1 tablespoon all purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons of butter, cubed small
1 egg white beaten with 1 teaspoon of water
large granule sugar

Instructions
1.  Using a pastry blender, blend the flours, sugar, shortening, butter and salt. 
2.  Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. 
3.  Toss the additional flour over the ball of dough and chill if possible. 
4.  Divide the dough into 2 disks. 
5.  Roll out 1 piece of dough to make a bottom crust. 
6.  Place into a pie dish. Put dish in refrigerator to chill.
7.  Preheat oven to 425 degrees F.
8.  Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. 
9.  Pour out into chilled crust. 
10.  Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. 
11.  Roll out the other piece of dough and place over filling. 
12.  Crimp to seal edges. 
13.  Brush with egg white wash and garnish with large granule sugar. 
14.  Collar with foil and bake at 425 degrees F for 15 minutes. 
15.  Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. 

J likes his served with fresh whipped cream so I had to make a run to the store to buy the whipping cream.  He's spoiled, but you can't say I'm not workin' for that ring! had to throw that in there, honey...




2 comments:

Shannon @ Bungalow960 said...

That is my FAVORITE pie. My mom has made it as long as I can remember from her rhubarb plant in the backyard. I have serious cravings now.

Melissa said...

I can honestly say it doesn't taste like red celery! :) My aunt always had rhubarb and I avoided it like the plague. No more!

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