Oh hello! I do realize that my last post was about rhubarb pie....and well, this post is about strawberry rhubarb pie. Hmm...oops? There are some subtle differences, in fruit ratios and sugar amounts. There are also some not so subtle differences, such as the beautiful pink colour the strawberry lends this version of pie. Seriously it's to die for.
Strawberries and rhubarb are actually a match made in heaven, and whenever I see this flavour combo I instantly want to consume that item. Why is it so delicious?
I often wish I could just eat rhubarb by the stalk. I used to, actually, when I was a toddler...and apparently way more hardcore than I am now. Alas, I'm just a weakling now, and prefer my rhubarb with sugar, strawberries, and wrapped in some wonderfully flaky pastry. I suppose it's still a win-win situation. Just another excuse to make pie way more often than should be acceptable. Which reminds me, there's leftover pastry sitting in the fridge right now....
Also, in very VERY exciting news....Amy and Victor and I's orchard shoot will be posted on Thursday, September 1st, as our "hello Fall" welcome. Yes, I'm done with summer, and moving right into Fall with a smile on my face. It's hard not to do when you live on a pumpkin farm. (#sorrynotsorry summer!)
And even MORE exciting news is that I've decided to create an entire post talking about pie dough and crusts! It will include troubleshooting for common problems, tips and tricks, and lots and lots of pictures and step by step instructions for different types of crusts, including this lattice and braid situation! Not sure when it will be finished, as I'm hoping to maybe do some video work for it to....yahoo!
Anywho...make this pie in the meantime, before all the rhubarb is gone!
Strawberry Rhubarb Pie
5 cups flour
2 tsp salt
1 tsp baking powder
3 tbsp brown sugar
1 lb lard (or vegetable shortening)
2 tbsp vinegar
1) Mix together flour, salt, baking powder and brown sugar in a large bowl.
2) Cut up lard and add to dry ingredients.
3) Using a pastry cutter (or a plain old fork works as well), cut in lard until your mixture is crumbly.
4) Break your egg into a liquid measuring cup and beat well.
5) Add vinegar to the measuring cup.
6) Add very cold water to the measuring cup, until the mixture measures to 1 cup.
7) Pour liquid mixture over flour mixture slowly, and stir.
8) Use your hands to work the mixture together until it no longer crumbles apart. This is where experience will come in, as you don't want to overmix the dough! Once you make it a couple of times, you'll get the feel of it.
9) Divide into 4 equal parts. Each part will make one pie, so you can choose to use it all at once, store some of the dough in the fridge* for up to 2 weeks, or pop some of into the freezer for later!
*Your dough will need to chill for several hours before you can roll it out. Otherwise it will be too warm and soft, and won't hold it's shape when baked or be as flakey!
*If you do refrigerate your dough overnight (or for a few days), be sure to take it out at least an hour before you roll out it. Otherwise it will be too stiff!
5 cups chopped rhubarb
3 cups strawberries
3/4 cup sugar
1/2 tsp lemon juice
3/4 tsp cinnamon
1 tsp vanilla
1/4 cup + 2 tablespoons flour
1) Preheat your oven to 425 degrees F.
2) Roll out dough to fit a 9-inch pie plate, and set aside.
2) In a large mixing bowl, mix together strawberries, rhubarb, lemon juice, sugar, cinnamon, and flour.
3) Pour filling into the pie plate.
4) Roll out another piece of dough for the top, or, cut rolled out dough into strips, and lay them across the pie in a lattice formation (visit my cherry lattice pie post here for more pictures and instructions for creating the lattice!). Roll out more dough, cut into 3 strands, and braid for the edges. Brush a bit of water onto the edge of the pie, and press the braids on firmly to help them stay in place as the pie bakes.
5) Beat an egg well and brush on top of the crust for a beautiful shine and browning. Sprinkle with a bit of coarse sugar for an added touch.
6) Bake pie at 425 degrees F for the first 15 minutes. Reduce oven temperature to 350 and continue baking for 40-45 minutes, or until the filling is bubbling well.
Allow to cool and set for a while before serving. Enjoy!
Are you ready for Thursday? I know I am!!!