Wednesday, August 14, 2013

Strawberry-Rhubarb Pie




Strawberry-Rhubarb Pie                     Makes One 9" Pie

Filling:
2 1/2 cups chopped fresh rhubarb, peeled if necessary
2 1/2 cups de-stemmed,  strawberries - cut in large pieces
1 1/2 cups sugar
2 Tbsp minute tapioca
1 Tbsp flour, gluten free if needed
1/2 tsp cinnamon
1/2 tsp lemon zest
1/2 tsp fresh lemon juice
1 tsp vanilla
2 Tbsp butter or Earth Balance for dairy free

Mix the rhubarb and strawberries together in a medium size bowl. Mix sugar, tapioca, flour, and cinnamon together in a small bowl. Set aside. 
Add lemon zest, lemon juice, and vanilla to fruit and gently mix. Add in dry mixture, mix until fully combined.
Set aside. 

Prepare crust.
Crust:
2 1/4 cups all-purpose flour (gluten free if needed)
1 tsp salt
2/3 cup shortening (I use Spectrum All Vegetable Shortening)
7-8 Tbsp cold water

In a large mixing bowl add:
Flour and salt, mix well.
Cut in shortening until pieces are the size of small peas.  Sprinkle in 1 Tbsp of water at a time gently tossing with a fork until mixture is moistened enough to stick together and form a large ball. 
Divide ball in half.
On a floured surface, preferably on a pastry cloth, roll out one ball of dough a little larger than the pie dish you intend to use.
When dough is placed in the pie dish the bottom crust will need to just slightly hang over the edges of the dish. This prevents the fruit juices from leaking under the crust.

Set first rolled out crust in pie dish. Pour fruit mixture into dish. Top with pieces of butter or Earth Balance.
Roll out second ball of dough for top crust. Place over fruit mixture in pie plate. Cut small slits in top crust. Trim edges of crust and flute, by squeezing bottom and top crust together and pushing between fingers to form an edge.  Then add the trimmed off pieces if you like. Make slits through the top pastry layer to allow steam to escape. 

At this point I like to cover the edges of my pie with foil for part of the cooking time. This allows me to bake the pie longer  and ensure the fruit is fully cooked. It also prevents edges from becoming overdone.

Bake pie at 375 for 35 minutes, remove foil from edges. Continue baking for another 20-25 minutes or until filling is bubbling and crust is a nice golden brown.  Remove from oven and let cool on a wire rack. I wonder how long you can wait before cutting the pie? 






Some quick steps:
Some types of rhubarb need peeled. If you are like me and not sure, gently pull back the cut edge, if it starts to peel than I would assume you need to peel the entire stalk. 




Cut rhubarb in small pieces. Not all rhubarb is red as you can see.












Combine strawberries and rhubarb in a bowl and mix in ingredients for filling.




Pour into the pie plate lined with first rolled out crust. Dot with butter or dairy substitute.




Add top crust, flute edges, and cut slits in top crust.  Add extra pieces of crust on top if that appeals to you, as shown in finished pie.  Bake at 375 for 1 hour. Cover edges for first 35 minutes with foil.




Cool on a wire rack until ready to serve.



Dish up!


Enjoy!


2 comments:

  1. I have never been a huge rhubarb fan so this pie was a nice surprise for me! Yes, I will visit your site.

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