I made this strawberry rhubarb pie last weekend with my CSA strawberries and rhubarb. Although the flavors were there and the crust was flaky, I was disappointed in the runny filling. I even added tapioca powder as the recipe requested. I am still going to share it with you, because it was eaten up rather quickly. Also, the crust was so easy to make. I have never made a crust with shortening or eggs, and it came together very easily. I think it would be a good crust to try if you are first timer in comparison to just a flour, butter, salt and water crust. Next time I will just scoop some ice cream and call it cobbler :)
Here are the ingredients for Valerie Enters' Grandma's Strawberry Rhubarb Pie:
-2 cups all-purpose flour, plus more for dusting surface
-1/2 cup cake flour
-3 teaspoons confectioners sugar, sifted
-1/2 cup shortening
-1/4 cup butter
-Pinch of salt
-2 teaspoons vinegar
-1/4 cup ice cold water
-2 1/2 cups rhubarb, chopped
-2 1/2 cups strawberries, de-stemmed and cut into larger chunks
-1 1/2 cups sugar
-2 tablespoons minute tapioca
-1 tablespoon all-purpose flour
-1/2 teaspoon lemon juice
-1/2 teaspoon lemon zest
-1/2 teaspoon ground cinnamon
-1 teaspoon vanilla extract
-3 tablespoons butter, cubed small
-1 egg white, beaten with 1 teaspoon of water
-Large granule sugar for sprinkling
Start by making the crust. Begin by combining the flours, sugar, and salt. Add shortening and butter in small pieces. Take a pastry cutter or two knives and blend until well combined and crumbly.
Whisk egg, vinegar, and water in separate bowl and then pour over flour mixture. Mix until dough comes together without overworking it.
Divide dough into two halves and wrap in plastic wrap and allow to chill in the refrigerator for at least 30 minutes.
Preheat oven to 425 degrees.
Remove one dough half and dust surface and dough with flour. Roll it out with a rolling pin, making sure the dough is not sticking to the surface.
Take dough and wrap around rolling pin and carefully lift up and place in pie pan. Gently maneuver the dough so it lays flat against the pan and then take a knife or scissors and cut excess dough off the edges. Place pie pan in the refrigerator to chill.
Now for the filling, chop rhubarb up into 1/2 inch pieces. De-stem and quarter the strawberries.
Zest and juice once lemon.
Combine strawberries, rhubarb, lemon juice, vanilla, sugar, tapioca powder, and cinnamon.
Pour out over chilled crust. Dot the top of the filling with cubed butter. Brush edges of pie crust with egg wash.
Roll out second half of dough and drape over top of filling. Tuck under the edges of the excess pie dough and then crimp the edges with a fork.Brush the top of crust with egg wash and sprinkle with large granule sugar. Make a few 1 inch slits with a small knife to allow steam to be released. Take a few narrow pieces of foil and wrap on the edges of the crust so it will not burn during baking. I also like to place my pie on a foil lined baking sheet in case the filling bubbles over, it makes for easy clean up.
Bake at 425 degrees for 15 minutes, then reduce temperature to 375 degrees and bake for the remaining 45-50 minutes or until the crust is golden and the filling is starting to bubble. Remove the foil covering the crust the last 10 minutes of baking.
Let cool completely before serving.
For original recipe, click here.