Strawberry rhubarb pie
Made this a couple of months ago, but thought it would make a nice first time post. :)
When I was a little girl, visiting my mom's parents in rural Ohio, my grandmother would always make a delicious strawberry-rhubarb pie during those hot August summer nights. My mother was treated to the same thing at her grandparents' farm, when she was young. It's a family tradition and recipe, and was one of my best memories of visiting them. Now I'm making my own, with fresh rhubarb and strawberries purchased at the local farmer's market.
To make:
Crust -
3 c. flour
2.5 tsp sugar
3/4 tsp salt
2/3 c. shortening (or olive/veg oil)
1/2 c. + 2 tbspns unsalted butter, cut into pieces
10 tbspns cold water
Add all ingredients together (in a processor, if you wish) until dough forms. Mash into a ball and refrigerate, wrapped in cling wrap, 1hr. Roll dough out on floured surface and cut to desired length (13" for a 9" pie pan), adding strips for lattices to go over the top of the pie if you wish.
Filling -
3.5 c. sliced rhubarb, cut into 1/2" pieces (about 1.5lbs)
3.5 c. halved strawberries (2 baskets)
1/2 c. brown sugar
1/2 c. white sugar
1/4 c. cornstarch
1 tsp. cinnamon
1/4 tsp. salt
Toss filling ingredients together in a bowl, until fruit is completely covered. Transfer into pie crust, and add lattices over the top. Bake for 20 minutes at 400F, and then 1 hour at 350F.
It's so good, it's made me wish we planted rhubarb in our spring garden. Le sigh.
When I was a little girl, visiting my mom's parents in rural Ohio, my grandmother would always make a delicious strawberry-rhubarb pie during those hot August summer nights. My mother was treated to the same thing at her grandparents' farm, when she was young. It's a family tradition and recipe, and was one of my best memories of visiting them. Now I'm making my own, with fresh rhubarb and strawberries purchased at the local farmer's market.
To make:
Crust -
3 c. flour
2.5 tsp sugar
3/4 tsp salt
2/3 c. shortening (or olive/veg oil)
1/2 c. + 2 tbspns unsalted butter, cut into pieces
10 tbspns cold water
Add all ingredients together (in a processor, if you wish) until dough forms. Mash into a ball and refrigerate, wrapped in cling wrap, 1hr. Roll dough out on floured surface and cut to desired length (13" for a 9" pie pan), adding strips for lattices to go over the top of the pie if you wish.
Filling -
3.5 c. sliced rhubarb, cut into 1/2" pieces (about 1.5lbs)
3.5 c. halved strawberries (2 baskets)
1/2 c. brown sugar
1/2 c. white sugar
1/4 c. cornstarch
1 tsp. cinnamon
1/4 tsp. salt
Toss filling ingredients together in a bowl, until fruit is completely covered. Transfer into pie crust, and add lattices over the top. Bake for 20 minutes at 400F, and then 1 hour at 350F.
It's so good, it's made me wish we planted rhubarb in our spring garden. Le sigh.