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The Motherless Cookbook Forum   ► Pies ◄

ToxicShockie
Group General • Jun 7th 2013
•*¨*•.¸¸•*¨*• Post all Pie recipes here! •*¨*•¸¸.•*¨*•
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ToxicShockie
Group General • Jun 20th 2013
Strawberry Rhubarb Pie

Crust:
2 Cups Flour, plus additional flour as needed, up to 1/4 Cup
1/2 Cup Cake Flour
3 tsp Powdered Sugar (sifted)
1/2 Cup Butter-flavored Shortening
1/4 Cup Salted Butter
Pinch salt
1 Egg
2 tsp Vinegar
1/4 Cup Ice Water


Filling:
2 1/2 Cups Chopped Red Rhubarb, fresh
2 1/2 Cups de-stemmed, washed and cut Strawberries (in larger pieces)
1 1/2 Cups sugar (1 1/4 cups for high altitude)
2 Tbsp Minute Tapioca
1 Tbsp Flour
1/2 tsp Lemon Zest
1/2 tsp Lemon Juice
1/2 tsp Cinnamon (ground)
1 tsp Vanilla Extract
3 Tbsp Butter, cubed small
1 Egg White beaten with 1 teaspoon water
Large granule sugar


Crust :

Using blender, 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 the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.

Preheat oven to 425 degrees F.

Filling:

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.
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