Monday, July 12, 2010

Strawberry Rhubarb Pie

I have to thank my mother-in-law for this pie. When I was home a week ago, she asked if I wanted her rhubarb - she didn't plan on using it & she knows how much I enjoy baking with it (and making my Great-Grandma's Jam, which I'm sure I'll be making soon!)

It's not too weird to get rhubarb & other garden goods from family, but not many people fly across the country with it! I'm sure the guys at security wondered why my carry on bag was over 1/2 full of rhubarb stalks! (That, and a wonderful new bundt cake pan that I can't wait to use! I'll also blog about that later...)

Between the wonderful rhubarb from my in-laws, and a large crate of strawberries from Costco, I knew I had to make a pie!

The flavor of this pie is wonderful! However, I don't think I baked it quite long enough as the bottom of the crust wasn't coming out of the pan as easily as I would have liked. Also, the filling was quite runny (which I know can happen from a fresh fruit filling) Either way, if you don't mind it in more of a crumble form in your dish, you'll love this pie!

STRAWBERRY RHUBARB PIE (Adapted from AllRecipes)
Makes 1 pie

1 cup white sugar
3 1/2 cups chopped rhubarb (fresh or frozen)
2 tablespoons cornstarch
2 pints fresh strawberries, sliced
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch double crust pie
1 egg yolk
2 tablespoons white sugar

Preheat oven to 400F.

In saucepan, combine rhubarb, sugar & cornstarch. Bring to a boil over medium-high heat. Turn heat down, and simmer for approximately 5 minutes. Turn off heat

Stir in strawberries & vanilla. Place filling in pie crust, and cover with top crust. Cut slits in crust if using a solid top crust.

Apply yolk to top of pie with a pastry brush. Sprinkle with sugar.

Bake for 30 to 40 minutes, or until bubbly and brown. Cool on rack.

Makes 2 single crusts or 1 double crust

1 cup unsalted butter, chilled & cut into pieces
3 cups all-purpose flour
1/4 cup white sugar
1/3 cup ice water

Combine flour and sugar into the bowl of a food processor. Add butter pieces & blend until just combined.

Slowly pour in cool water while processor is running - stop when dough forms crumbles.

Lightly knead dough until it forms a ball. Divide dough into two parts. Flatten each part into a disk.

When rolling out dough - I use a few spoonfuls of powdered sugar instead of flour to prevent sticking - it prevents an overly "floury" taste to the dough and makes the dough a little sweeter.


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