Sunday, May 27, 2012

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie
(Listening: Anat Fort Trio- And If )

When I mentioned to a friend that fresh rhubarb was available and I was going to make a tart, he replied, “Call me when you make strawberry/rhubarb.”
Here’s your call. Actually we e-mailed. As much as we’d like to, we can’t eat this entire pie by ourselves.

Strawberry-Rhubarb Pie
This makes one 9“ pie. You can make this with a top crust or with a crisp/crumb topping. The recipe for that is available in the rhubarb tart posting. A recipe for pie crust follows, if you need one. You could forgo the crust and bake this in a dish covered with crumb topping, too.

1 Quart strawberries
12 ounces rhubarb stems, about 3 cups
½ cup sugar
5 Tablespoons cornstarch

1. Rinse the strawberries under cold water. Remove the stems and cut the berries in half or quarters, depending on their size. Place the cut berries into a bowl. Rinse the rhubarb and wipe dry with a paper towel. Slice the rhubarb crosswise into ½ “ pieces. Place the rhubarb into the bowl. Add the sugar and mix together; cover the bowl with plastic wrap and let stand for 30 to 45 minutes, so that some of the juices can be released. (At his time, roll the crust and fit it into the pie pan. Refrigerate until needed).

2. Heat oven to 450 degrees. Mix the cornstarch with the berries until dissolved. Pour the strawberries and rhubarb, plus the juices into the pie shell. Top the pie with either a second piece of dough or crumb topping. If you made a double crust pie, cut a steam hole into the top of the pie. Place the pie onto a baking sheet (strawberries are juicy when the bake). Bake for 10 minutes, then reduce oven temperature to 350 degrees and continue baking the pie for one hour / one hour & fifteen minutes, until the filling is bubbling. Remove the pie from the oven and let cool.

I think I hear our friends arriving. Time to start the coffee.

Pie Crust:
For one crust; double the recipe for a double crust pie.

1 ½  cups all purpose flour
½ cup shortening
¼ teaspoon salt
6 Tablespoons cold water

1. Place the flour and salt into a bowl. Using a fork or  pastry cutter, cut half of the shortening into the flour until it makes small crumbs; cut the remaining shortening into the flour, leaving it in larger sized pieces. Add the water and mix until a ball of dough comes together. Remove the dough from the bowl. Pat it flat, wrap it in plastic and refrigerate for at least an hour.


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