Strawberry Rhubarb Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large egg
4 to 5 tablespoons ice water, divided
3/4 teaspoon white vinegar
2-1/4 cups all-purpose flour
3/4 teaspoon salt
3/4 cup cold lard
Filling:
1-1/4 cups sugar
6 tablespoons quick-cooking tapioca
3 cups sliced fresh or frozen rhubarb, thawed
3 cups halved fresh strawberries
3 tablespoons butter
1 tablespoon 2% milk
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Coarse sugar
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Directions: |
Directions:In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, 1 teaspoon at a time, just until dough comes together.
Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes.
On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim.
Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over top crust; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes.
Reduce oven setting to 350°. Bake 45-55 minutes longer or until crust is golden brown an |
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Number Of
Servings: |
Number Of
Servings:8 servings |
Preparation
Time: |
Preparation
Time:50 minutes |
Personal
Notes: |
Personal
Notes: Rhubarb is seasonal—you’ll find it from early spring through mid-summer at farmers markets, and in the produce section of grocery stores. Many people grow rhubarb at home, too. It’s a tough, durable plant that can thrive in any part of the yard, not just carefully tended gardens.
If using frozen rhubarb, you should thaw it before using. Frozen fruits release extra moisture that can create a soggy bottom.
You can use frozen strawberries, but be sure to thaw them before using to decrease excess moisture. Extra moisture can lead to a filling that's too runny.
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