Strawberry Rhubarb Pie
Why I Love This Recipe
This was a staple late spring treat in my family when I was growing up. My aunts all lived on farms and we usually tried to visit right around strawberry season. The smell of this baking just brings back alot of memories for me.
I make my crusts a little differently than most but it works every time. I have never taught anyone to do it without being able to show them the texture of he dough at each level..so this is harder..Use your own crust or try mine. You can work this crust without it getting tough...and it result in a butery-flakey melt in your mouth textured pastry that doesn't brown much unless you brush with egg yolk,so keep that in mind.
Ingredients You'll Need
Pastry:
2 cup flour
pinch salt
1/2 cup unsalted butter
1/2 cup spectrum organic shortening (so far I really like this beter than anything else I have used..including my old standby-crisco.)
about 1/4 cup cold water to make a rollable but not too sticky dough...
Filling:
2 cup diced Rhubarb
2 cup quartered strawberries
1/4 cup flour
1 cup sugar
pinch of salt
Directions
Pastry:
Stir dry ingredients together.
Rub butter/shortening in with our hands until the dough is crumbly.
Add enough water to make a dough with the texture of..hmm..play-do.
Divide in half, one half slightly bigger, and form into flat balls on a floured surface.
With light srokes roll the dough into a circle, starting from the middle and turning the dough a quarter turn each time...
Do this until dough is about 1 inch bigger than the pie plate.
Roll up on rolling pin and put in pieplate, sprinkle dough with a couple of tbs sugar.
Roll other (smaller) dough out into a rectangle and cut into strips for a latice crust.
I like to twist the strips a little as I weave them over the filling to give it a different look from the normal lattice.
Filling:
Mix together and let sit for maybe 20 minutes. Spoon into crust and dot with butter.
Arrange lattice over filling and sprinkle with sugar.
Bake at 425 for 10 minutes and then turn oven down to 350 for 30 minues until pastry is golden and juice bubbles and thickens.