"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Strawberry Rhubarb Pie Recipe

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This recipe for Strawberry Rhubarb Pie, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Darrington
Added: Thursday, October 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Pie Dough:
Strawberry Rhubarb Filling:
2 1/4 cups flour
3 pounds fresh rhubarb,
1/4 cup cornmeal
cut into 1-inch pieces
1/2 teaspoon salt
2 pints strawberries, thinly sliced
1/2 teaspoon baking powder
1 1/2 cups sugar
2 tablespoons sugar
4 tablespoons flour
3/4 cup butter, cut into small
1 vanilla bean, split and scraped
pieces--well chilled or frozen
2 tablespoons unsalted butter
1/2 cup shortening , cut into

small pieces--well chilled
For top of pie before baking:
1 teaspoon vanilla extract
1 egg - beaten
5 tablespoons ice water
2 tablespoons granulated sugar

Directions:
Directions:
For Pie Dough: Combine flour, cornmeal, salt, baking powder, and sugar. Cut in butter and shortening until mixture resembles "small peas". Pour the vanilla extract over the dough. Pour ice water, a little at a time, over the dough, and mix lightly until the dough comes together. Separate dough into 2 pieces and flatten each piece. Wrap each piece of dough separately. Refrigerate for 2 hours.

For Pie Filling: Combine rhubarb and strawberries in a big bowl. Combine sugar, flour and scraped vanilla bean seeds and mix with fruit mixture. Let sit while rolling pie dough.

Preheat oven to 425. Butter a 9-inch glass pie plate. Roll 1/2 pie dough to approximately 1/8-inch thick and about 1 inch larger than the pie plate. Fit it into the pie pan leaving the overlap intact. Fill with fruit filling and dot top with 2 tablespoons of unsalted butter. Brush beaten egg with pastry brush around the rim of the pie. Roll out the remaining dough and make a lattice top. Crimp the edges. Brush lattice with beaten egg. Do not brush the edge of the pie--this will cause the dough to become too dark while baking. Generously sprinkle with crystal sugar. Bake for 10 minutes. Lower oven to 350 and bake for 1 hour. Pie is done when golden brown and juices bubbling from pie appear thickened.

Number Of Servings:
Number Of Servings:
9
Personal Notes:
Personal Notes:
This is a Food Network Recipe.

 

 

 

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