Grandma's Strawberry-Rhubarb Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
2 C Flour All purpose, Plus up to 1/4 cup extra as needed
1/2 C Cake flour (Soft As Silk)
3 tsp Powdered sugar, sifted
1/2 C Shortening (butter flavored, i.e. Crisco)
1/4 C Butter (salted)
Pinch Salt
1 Egg
2 tsp Vinegar
1/4 C Ice Cold Water
Filling:
2½ C Rhubarb, fresh and chopped
2½ C Strawberries, de-stemmed, washed & cut in large pieces
1½ C Sugar
2 Tbls Corn Starch
1 Tbls Flour, All-Purpose
1/2 tsp Lemon zest
1/2 tsp Lemon juice
1/2 tsp Cinnamon
1 tsp Vanilla extract
3 Tbls Butter, cubed small
1 Egg white beaten with 1 tsp water
Large granule sugar
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Directions: |
Directions:Crust Preparation:
Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar & water in a large cup & pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill. After chilled, divide the dough into 2 disks. Roll out 1 disk to make a bottom crust. Place into a pie shell. Put dish in refrigerator to chill.
Preheat over to 425º
Filling Preparation:
Mix the rhubarb, strawberries, corn starch, flour, zest & juice of lemon, cinnamon & vanilla. Pour into chilled crust. Dot the top with butter. Brush edges of pie crust with egg white wash. Roll out the other disk of dough and place over filling and crimp to seal edges. Brush top with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425º for 15 minutes. Decrease temperature to 375º and bake for 45 to 50 minutes or until the filling starts to bubble.
High altitudes: Bake at 450º 15 minutes and 400º 45-50 minutes.
Let cool before serving. |
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Number Of
Servings: |
Number Of
Servings:6-8 Slices |
Personal
Notes: |
Personal
Notes: Recipe courtesy Valarie Enters, Sanford, Florida and Food Network.
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