It’s that time of year when strawberries are in season and I get to make Strawberry Rhubarb pie. I’m already drooling over here! My family loves this pie, and one never cuts it. I always have to make two! This was one of those lovely Pinterest pins that I found and tried out, with modifications of course, and boy was it delish! So without further ado, here you go.
Strawberry Rhubarb Pie
A tasty sweet treat that always requires me to make two!
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 2/3 cold butter or lard (yes I said lard–don’t use Crisco use the real lard)
- 4-5 tablespoons cold water
- 3 cups sliced fresh strawberries
- 2 cups fresh rhubarb sliced
- 1 cup sugar (I used between 1/2 and 3/4 and it turned out just fine)
- 1/4 corn starch
- 2 tablespoons freshly grated orange zest
- 1 tablespoon milk
- 1 tablespoon sugar (I prefer sugar in the raw as it’s a coarser grain)
- Heat oven to 425 degrees.
- Combine flour and salt in a large bowl or food processor.
- Cut in butter or lard with a pastry blender or pulse in the food processor until mixture resembles coarse crumbs.
- Add in just enough water until moistened.
- Shape pastry into ball, and divide in half.
- Shape each half into a ball and wrap in plastic wrap.
- Refrigerate. Chill while preparing filling.
- Combine all filling ingredients in large bowl, toss to coat fruit. Set aside.
- Roll out first half of chilled dough to about an 12-inch circle.
- Fold into quarters and place in 9 quart pie dish; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Add filling.
- Roll out second half of chilled dough to 11-inch circle and cut into strips. You’ll need about 10 strips.
- Use strips to create a criss-cross pattern over pie crust and filling. Trim ends.
- Fold remaining edge of bottom crust over strips; crimp or flute edges.
- Brush crust with milk and then sprinkle with sugar.
- Bake for 55 to 65 minutes or until crust is golden brown and juices bubble*.
- Cool 1 hour before serving.
- Pie may bubble over, at least mine always does. For easy clean up place a sheet of foil on oven rack beneath pie to catch any drips.
Lisa's Scribbles http://www.lisasscribbles.com/