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Just like Grandma used to make.
When I was a little girl, visiting my mom's parents in rural Ohio, my grandmother would always make a delicious strawberry-rhubarb pie during those hot August summer nights. My mother was treated to the same thing at her grandparents' farm, when she was young. It's a family tradition and recipe, and was one of my best memories of visiting them. Now I'm making my own, with fresh rhubarb and strawberries purchased at the local farmer's market.
To make:
Crust -
3 c. flour
2.5 tsp sugar
3/4 tsp salt
2/3 c. shortening (or olive/veg oil)
1/2 c. + 2 tbspns unsalted butter, cut into pieces
10 tbspns cold water
Add all ingredients together (in a processor, if you wish) until dough forms. Mash into a ball and refrigerate, wrapped in cling wrap, 1hr. Roll dough out on floured surface and cut to desired length (13" for a 9" pie pan), adding strips for lattices to go over the top of the pie if you wish.
Filling -
3.5 c. sliced rhubarb, cut into 1/2" pieces (about 1.5lbs)
3.5 c. halved strawberries (2-3 baskets)
1/2 c. brown sugar
1/2 c. white sugar
1/4 c. cornstarch
1 tsp. cinnamon
1/4 tsp. salt
Toss filling ingredients together in a bowl, until fruit is completely covered. Transfer into pie crust, and add lattices over the top. Bake for 20 minutes at 400F, and then 1 hour at 350F.
It's so good, it's made me wish we planted rhubarb in our spring garden. Le sigh. (Gardening pics coming soon - the tomato plants are taking off, and we've been harvesting our gigantic artichoke plant for goodies!)
To make:
Crust -
3 c. flour
2.5 tsp sugar
3/4 tsp salt
2/3 c. shortening (or olive/veg oil)
1/2 c. + 2 tbspns unsalted butter, cut into pieces
10 tbspns cold water
Add all ingredients together (in a processor, if you wish) until dough forms. Mash into a ball and refrigerate, wrapped in cling wrap, 1hr. Roll dough out on floured surface and cut to desired length (13" for a 9" pie pan), adding strips for lattices to go over the top of the pie if you wish.
Filling -
3.5 c. sliced rhubarb, cut into 1/2" pieces (about 1.5lbs)
3.5 c. halved strawberries (2-3 baskets)
1/2 c. brown sugar
1/2 c. white sugar
1/4 c. cornstarch
1 tsp. cinnamon
1/4 tsp. salt
Toss filling ingredients together in a bowl, until fruit is completely covered. Transfer into pie crust, and add lattices over the top. Bake for 20 minutes at 400F, and then 1 hour at 350F.
It's so good, it's made me wish we planted rhubarb in our spring garden. Le sigh. (Gardening pics coming soon - the tomato plants are taking off, and we've been harvesting our gigantic artichoke plant for goodies!)
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I've heard that about rhubarb, actually. And seriously when it's raw, it is *hard* to cut! I can see having to hack it down when it gets too out of control.
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Love your fics, can I friend you?
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And I have such a huge yard right now, maybe we'll consider growing it. :D
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This is my all time second favorite pie (after chocolate cream)!!!! I am so jealous right now. Thanks for the recipe too. I might just have to give this a go after my strawberries start sprouting (if they survive all this stinking rain of course!)
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Our neighbors next door have either a blackberry or raspberry bush that hangs partially over our fence, so we might have *some* berries this summer, in addition to our blueberry plants. But strawberries are my favorite. :D
Let me know how the recipe turns out!
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BUT NOW. O HO. I SHALL MAKE IT. And I don't care if I'm the only one eating it. o_O I WILL MAKE SOMEONE EAT IT WITH ME.
And yes, everyone is right about rhubarb--your shit will become a mf'in rhubarb jungle and you will feel like you are in the movie Predator and something is watching you as you hide amongst the rhubarb plants.
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LOL I'm now imagining the Predator alien guy (whatever they're called) fighting and slashing his way through a rhubarb jungle. Tee hee. :D
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