making rhubarb sauce, which little katie kelly has always loved!.....now she is pushing the bowl (or
throwing the bowl!)....so i thought for memorial day weekend i would make a strawberry rhubarb
pie....
i got this recipe off the internet from food network....most of the recipes i checked out were very
similar....
Crust:
2 c. all purpose flour, plus additional flour as needed
1/2 c. cake flour
3 t. sifted powdered sugar (10-x)
1/2 c. shortening (crisco)
1/4 c. salted butter
pinch salt
1 egg
2 t. vinegar
1/4 c. ice cold water
using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients, incorporating all the liquid without overworking the
dough. toss additional flour over the ball of dough and chill. divide the dough into 2 disks. roll out one piece of dough to make a bottom crust. place into pie dish. put dish in refrigerator to chill. preheat oven to
425*.
Filling:
2 1/2 c. chopped red rhubarb, fresh (1/2 " slices)
2 1/2 c. de-stemmed,. washed and cut strawberries (in large pieces)
1 1/2 c. sugar ( 1 1/4 c. for high altitude)
2 T. minute tapioca
1 T. all purpose flour
1/2 t. grated lemon zest, chopped
1/2 t. lemon juice
1/2 t. ground cinnamon
1 t. vanilla extract
3 T. butter, cubed small
1 egg white beaten with 1 t. water
large granule sugar (bakers' sugar)
mix rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, cinnamon, and vanilla.
mix well in large bowl and poiur out into chilled crust. dot top with butter. brush edges of pie crust
with egg white wash. roll out other piece of dough and place over filling. crimp to seal edges. brush
with egg white wash and garnish with bakers sugar. collar with foil and bake at 425 degrees for 15
minutes. decrease temperature to 375 degrees and bake an additional 45-50 minutes, or til filling
starts bubbling. let cool before serving. (filling may bubble out so be sure to place pie pan on baking
sheet)
