Friday, May 23, 2014

Strawberry Rhubarb Pie

Strawberry Rhubarb pie. A sweet, delicious treat perfect for summertime. I hadn't ever made one myself so when we moved into our house I was excited to see a rhubarb plant in the backyard. With this beautiful weather we have been having in our area this rhubarb blossomed up and was saying cut me down and make a pie! So I did! Takes me back to my childhood days when I would bounce for joy when my mom would bake this pie! Hope you give this recipe a try and enjoy every bite of it! 

So heat your oven to 425 degrees and lets do this! 

Slice of heaven. 

~ Strawberry Rhubarb Pie ~

~ Use your favorite pie dough recipe OR dough recipe below ~

Flaky pie crust Ingredients 

4 Cups Flower
2 1/2 Cups shortening
2 Teaspoons salt
12 Tablespoons ice water

Pie filling

4 Cups sliced strawberries
4 Cups chopped rhubarb
2 Cups sugar
3 Tablespoons tapioca
2 Tablespoons flower
2 Teaspoons vanilla
1 Teaspoon lemon zest
1 Teaspoon cinnamon


2 Tablespoons Sugar
2 Tablespoons butter cut into little squares

Heat oven to 425 degrees. Blend salt & flower together in a bowl. Fork in shortening. Pastry cutters are life savers for this task. Use fork if you don't have one though. Once flower and shortening is blended together leaving no loose flower start adding your water 1 tablespoon at a time until your mixture takes on a doughy texture. Not too wet though! Divide dough in two separate balls.

Stir all filling ingredients together in a bowl and let sit for 15 minutes to allow tapioca to slightly swell before cooking process. While waiting roll out your bottom crust into your pie dish allowing crust to hang over sides but firmly pressed to fit in the pie dish. Pour in your pie filling. Roll top crust over entire pie. Trim excess dough off edges but leave enough to roll up and crimp into a crust. Roll your edges and crimp. Slice six one inch long vents into top of pie. Using any excess dough you may have depending on the size of your pie plate top with any cut out decorative shapes you would like. I like rolling up tiny balls and placing them over the top like polka dots everywhere. Finally sprinkle sugar over the top and evenly place buttery cubes all over the top.

Line a cookie sheet with foil and roll up edges to catch any drippings as the pie bakes. Place on rack below the rack the pie will bake on. Place pie in oven and bake for 15 minutes at 425 degrees. Decrease oven temp to 375 degrees and bake for another 40-50 minutes until crust is golden brown.

Let cool and sit for an hour or so. Serve warm if desired. Ice cream is a wonderful addition to this dessert as well! Enjoy! 

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