January 16th, 2009
Well, it must be officially summer. I’ve baked my first strawberry rhubarb pies of the season. This is an old photo, taken with an old camera phone a long time ago. I was just too tired to photograph some new ones last night, but you get the idea. Maybe next time I bake some them, I will take some better photos and replace this one.
Anyway, sometimes I just crave the rhubarb. It reminds me of my Aunt Fran and Grama Dee. They used to have it growing in their backyard in Detroit, and I remember having plenty of rhubarb desserts as a little girl. As I was strolling through the grocery store last night, I spotted these very fresh and perfect stalks of rhubarb, and knew what must be done. Especially when I saw some super sweet strawberries a little ways down the aisle. There’s nothing like a little late-night baking for me to conjure up memories of my childhood. I was just in the mood to spend a little time thinking of my Aunt and Grandma last night. So here’s to you girls! And here’s to summer! Hooray!
Strawberry Rhubarb Pie
Recipe from Julie Foxworthy
INGREDIENTS FOR CRUST (makes two crusts)
2 1/2 cups unbleached all purpose white flour
1/4 teaspoon salt, any variety. (I prefer sea salt or kosher salt)
1 tablespoon white sugar
1 cup (16 tablespoons) very cold unsalted butter or shortening, cut into cubes. Just cut the stick once lengthwise, then four or five times across to make about ten chunks. You can also use half butter, half shortening if you like.
Approximately 8 tablespoons ice water. This water must be very cold: put some ice cubes in a bowl or measuring cup of water to keep it cold.
INGREDIENTS FOR PIE
2 – 2 1/2 cups diced fresh rhubarb
2 – 2 1/2 cups sliced fresh strawberries
1 – 1 1/4 cup sugar (depending on sweetness of strawberries you can add a little less)
1/3 cup flour
cinnamon to taste
1 egg (for egg wash for top of pie crust)
RECIPE INSTRUCTIONS FOR CRUST:
I have used this recipe with much success, so I’m passing along to you. Of course I was lazy last night, and just used the refrigerated pillsbury pie crusts.
RECIPE INSTRUCTIONS FOR FILLING:
- Combine diced rhubarb, sliced strawberries, sugar, flour, and cinnamon in a large mixing bowl until all the fruit is coated
- Pour mixture into unbaked pie shells
- Cover pies with 2nd layer of dough
- Seal edges around the pie, pinch with thumbs to make pretty pattern along the edges, or use a fork to seal
- Cut in some venting slices on the top of the pie
- Whisk egg in small bowl until slightly frothy, and brush on top of pie.
- Sprinkle top of pie with a little sugar
- Bake at 400 degrees for 40 minutes. Depending on your oven, if crusts become too dark, turn heat down to 375º halfway thru baking
Do not refrigerate fruit pies. Also, you have to let them completely cool before covering them with any kind of foil/plastic wrap, or else the top of the pies will become soggy.
Happy Summer, Enjoy!