Ingredients: |
Ingredients: Crust:
2 c. all-purpose flour, plus additional flour as needed, up to 1/4 c.
1/2 c. cake flour (recommended: Soft As Silk)
3 tsp. sifted powdered sugar
1/2 c. butter-flavored shortening (recommended: Crisco)
1/4 c. salted butter
Pinch salt
1 egg
2 tsp. vinegar
1/4 c. ice cold water
Filling:
2 1/2 c. chopped red rhubarb, fresh
2 1/2 c. de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 c. sugar (1 1/4 c. for high altitude)
2 Tbsp. minute tapioca
1 Tbsp. all-purpose flour
1/2 tsp. lemon zest
1/2 tsp. lemon juice
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
3 Tbsp. 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 and water in a 2-cup measure and pour over the dry ingredients, incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
Preheat oven to 425º F.
Filling Preparation:
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425º F for 15 minutes. Decrease temperature to 375º F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Let cool before serving. |
Personal
Notes: |
Personal
Notes: My husband, Jim, and his family love this pie. His mom had a rhubarb patch in the garden, so she always knew when the right time was for harvesting and making this pie.
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This recipe for Strawberry-Rhubarb Pie is from