I don’t normally complain about the weather, but yesterday…it was just awful! We have been fortunate enough to have had some great weather this past week-but yesterday it was cold and rainy.
Rather than letting this dreary day get the best of me, I decided to spend the day in my kitchen. In between spats of rain I managed to run outside and cut some fresh rhubarb out of my rhubarb patch to make a strawberry rhubarb pie. I love fresh cut rhubarb.
It is bright, beautiful, and delicious….
Just so you know, I come from a family of great pie makers. My great grandma, grandma, and sister make fabulously delicious (and gorgeous) pies. I somehow did not inherit the ability to make a great pie. This annoys me to no end. I try and try…and continue to remain (for the most part) defeated. They always taste great, but they fall short on looks and usually end up more like soup (no matter what I do or use)! For all you nonbelievers, here you go…my
blue ribbon strawberry rhubarb pie…I mean soup?
(I told you)
Feeling completely defeated, and with some extra pie dough scraps remaining on my counter I quickly made up some mini pies. This time I added more thickener and they turned out perfect, phew!
Strawberry Rhubarb Pie
2 pie crusts (see below)
1 cup sugar
1/4 cup flour (My grandma always using quick cooking tapioca, I didn’t have any so I used flour instead)
1 teaspoon grated lemon peel
A squeeze of lemon juice
2 heaping cups rhubarb, sliced in 1/2 inch pieces
2 heaping cups strawberries, sliced
1 TBS butter
Gently mix flour (or tapioca), sugar, lemon zest/juice, strawberries, and rhubarb in a bowl. Pour into a prepared pie dish. Dot with the tablespoon of butter and cover with top crust. If you want, brush the top of the pie with a lightly beaten egg and sprinkle with coarse sugar (like raw sugar). Cover the edge with foil. Bake at 425 degrees for 40-50 minutes. *Remove the foil for the last 15 minutes of baking. Bake until crust is brown and juice begins to bubble.
*makes two 9 inch crusts
2/3 cup, plus 2 TBS butter or shortening
2 cups flour
1 teaspoon salt
4-5 TBS ice water
Cut shortening or butter into flour and salt, until pieces are the size of small crumbles. Sprinkle with water, one TBS at a time until dough forms. Roll pastry into a ball and divide into two halves. Wrap and refrigerate until ready to use.