Directions: |
Directions:To make the pie crust, combine the dry ingredients in a large bowl or the bowl of a food processor. If using a food processor, cut the butter into one inch pieces and add to the flour mixture. Whir until the butter is in very small pieces. If mixing by hand, cut the butter into small pieces and, with very clean hands, rub the butter into the flour mixture until it is all combined and butter is the size of oatmeal. Add cold water, one tbsp. at a time only until the mixture holds together. Wrap in plastic and put in the fridge for at least 1/2 hour.
Meanwhile, clean, hull and quarter the strawberries and clean and chop the rhubarb. Combine remaining filling ingredients and leave in a bowl while the pie crust chills.
Preheat oven to 425º F. Remove the pie dough from the fridge, roll out the bottom crust about 1/8 " thick and place in a 9" pie plate. Line the pie plate with tin foil and fill with about 1 c. rice (or pie weights if you have them). Bake for 15 minutes, remove the tin foil and pie weights and reduce the oven temperature to 350º. Return the pie crust to the oven and bake for another 12-15 minutes or until golden brown.Remove from oven and allow to cool while you finish prepping the filling.
Drain the juices from the filling and cook over medium heat until thickened a bit (about 5 minutes. Return to fruit and stir. Put filling in bottom crust and dot with butter (about 1 tbsp. in total). Roll out top crust and place over pie. Crimp edges and prick holes in top crust to allow steam to escape. Place on a cookie sheet, as the pie can overflow and make a big mess in your oven. Return pie to 350º oven and bake for 45-50 minutes until bubbly and fruit is cooked through. |
This recipe for Strawberry-Rhubarb Pie is from