This is hands down, no questions, the very best Strawberry Rhubarb Pie I’ve ever made (and I’ve made a few, let me tell you!). I found this recipe on the Food Network Website..
For the crust:
2 cups all purpose flour
1/2 cup cake flour
3 t sifted powdered sugar
1/2 cup butter-flavored shortening
1/2 cup salted butter
pinch of salt
2 t vinegar
1/4 cup ice cold water
For the filling:
2 1/2 cups chopped washed fresh rhubarb
2 1/2 cups washed and cut strawberries
1 1/2 cups sugar
2 T minute tapioca
1 T all-purpose flour
1/2 t lemon zest
1/2 t lemon juice
1 t vanilla extract
3 T butter, cubed small
1 egg white beaten w 1 t water
raw “blonde” sugar
Blend the flours,shortening & butter with two knives or pastry blenders until the dough is pea size
whisk the egg, vinegar and water together
and pour it over the flour mixture
incorporate the liquid into the flour mixture, cover and refrigerate for an hour or so.
Divide the dough into two disks and roll one out flat to cover the pie pan. Place the second disk in the pan and cover and refrigerate again for an hour or so.
While it’s chilling, make the filling…(heh, heh)
and enough strawberries to make 2 1/2 cups
flour, lemon zest, lemon juice, cinnamon (I added a little extra, about 1/2 t more), and vanilla, mixing thoroughly
put the filling in the pastry lined pie pan and dot with butter..butter..butter…
brush the edges of the pie crust with the egg white wash and roll out the other disk and place it on top
cut slits for steam and brush with more of the egg white wash, then sprinkle with the raw sugar
crimp and then cover the edges with alumininum foil and place on a cookie sheet in an oven preheated to 425 degrees for 15 minutes. Decrease the heat to 375 degrees and bake for an aditional 45 to 50 minutes, high altitude people (you know who you are!) should increase the temperature to 425 and 400 degrees respectively.
Bake it until it looks like this:
If you want to print this recipe and stick it somewhere for next spring, click here
or you can just come back next spring, call first though and make sure I’m home…..