Strawberry rhubarb pie recipe request
I'm finding lots of recipes online but hope you have a tried and truly yummy strawberry rhubarb pie recipe! I'm baking a pie for my fiance to make him feel better after some jerk totaled the driver's side of his car while it was parked on the street overnight. It's not much, but there's not much else I can do :o(.
http://community.livejournal.com/veganfoodpics/495765.html
Rhubarb and Strawberry Pie
Filling Ingredients
3 cups sliced fresh rhubarb (cut pieces about 1/4 wide)
3 cups sliced fresh strawberries
1/2 cup to 3/4 cup raw sugar (depending on how sweet you like your pies)
2 tablespoons corn starch
1/3 to 1/2 cup orange juice (I used all the juice from one large fresh orange)
1/4 teaspoon grated orange peel
A little splash of almond and vanilla extract (optional--I just felt like adding it)
Directions:
1. Combine all filling ingredients in a bowl and let sit for 10 minutes or while you prepare the crusts.
2. Pour the ingredients into one of the crusts. The filling should all be contained slightly below the top edge of the crust in the pan so that when you put the top crust onto it, you can fold the top crust onto the lower one to "contain" the filling. Some people get fancy with cool crust edge designs. I am not one of those people.
3. When both crusts are in place, cut a few holes/slashes/designs into the top crust (this allows steam to escape). Spray lightly w/ cooking spray and sprinkle sugar on the top if you want it sparkly.
4. Put the pie on a cookie sheet just in case any juice runs out of the pie. Bake for 20 minutes at 400 degrees F, then reduce heat to 375 degrees F, and bake another 30 minutes, or a little longer so it's golden brown and a bit of the juice is dripping out of the top. Pie should feel firm and crusty.
5. Let cool 20 minutes or more, then enjoy!
Pie Crust
Ingredients
2 cups flour, plus more for dusting/rolling out the dough
1/3 cup of ice water
10 tablespoons vegan "butter" in stick form, each tablespoon cut separately
Directions:
Put the 2 c. flour into a large bowl. Drop each of the 10 T "butter" on top of the flour so they are even over the top of it. Take a fork and "cut" through the dough, using a "raking" motion to work the butter into the flour to make a crumbly mixture in which there are no longer chunks of butter separate from the flour. Then, one tablespoon at a time, add ice water and rake the dough with the fork...keep adding water 1 T at a time till a dough forms that doesn't stick to the sides of the bowl. Divide the dough in half, and using a floured surface and rolling pin, roll the dough out into a circle shape that will be large enough to cover the pie tin and spill over the sides a bit. When you've rolled it out, pick up one side gently and fold the rolled dough in half, then fold it again so it's in a rounded triangle-shaped fourthed pastry. That way, you can lay this in one quadrant of the pie plate and then unfold it so it doesn't tear from just trying to pick up the whole thing like pizza dough and plop it in there.
Do the same thing with the second portion of dough...then follow the directions above at #2.
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