Grandma’s Strawberry-Rhubarb Pie ~
~ adapted from FN (recipe courtesy Valerie Enters) ~
For the crust: Combine 2 cups all-purpose flour, 1/2 cup cake flour, 3 teaspoons sifted powdered sugar, pinch of salt; cut in 1/4 cup salted butter and 1/2 cup butter-flavored shortening (Crisco).
Whisk 1 egg, 2 teaspoons vinegar and 1/4 cup ice cold water. Pour over dry ingredients and incorporate well without over-working the dough. Equally divide the dough, flatten one into a disk, refrigerate.
The other one, roll out,
fill a pie plate and refrigerate.
For the pie filling: Chop fresh red rhubarb for 2 1/2 cups.
Cut strawberries in large pieces, 2 1/2 cups, as well.
Pour over strawberries 1 1/2 cups sugar,
2 tablespoons Minute Tapioca,
1 tablespoon flour, 1/2 teaspoon lemon juice, 1/2 teaspoon lemon zest, dash of cinnamon, and 1 teaspoon vanilla extract. Mix together, pour onto chilled pie dough. Dot the top of the filling with 3 tablespoons cubed butter.
Brush the edges of pie crust with egg wash. Roll flattened disk and place over filling, seal the edges. Collar the edges with aluminum foil, bake at 425 degrees for 15 minutes. Decrease temperature to 375 degrees and bake 45 to 50 minutes. Cool completely, then refrigerate; serve the next day for its best.
Leave a Reply