Sunday, May 22, 2011

My Grandma's Strawberry Rhubarb Pie

This was probably my favorite pie when I was younger.  As a matter of fact, it's still my favorite.  I love strawberries and I love how the rhubarb works with them.  It's just SO. GOOD.  I have memories of my wonderful Grandma Hazel making this pie, and this is her recipe.

Seriously, it's so yummy.

Even though making pie crust is my nemesis, I refuse to use a pre-made crust.  So despite my difficulties with crust, I just keep trying to find one that works for me.  I got this one from Salad in a Jar and it worked okay for me, although the top crust didn't come together quite as well as I would have liked.  Still, it worked well enough.  I might give it another try.

Simple Pie Crust
3 cups all purpose flour
1 cup shortening
6-9 Tbsp ice water
pinch of salt

Use a pastry cutter or a food processor to cut the flour and the shortening (two butter knives will work if you don't have either of those)  I used my food processor and pulsed it a few times until the shortening was reduced to the size of peas.

Sprinkle the ice water over the mixture and begin to press in to a ball.  Only use as much water as necessary to avoid ending up with a too moist ball of dough.  Once you have a nice ball of dough, it's time to roll it out. I tried this method because it was one I hadn't used before.  Take a plain tea towel and sprinkle with flour.  Dump the dough ball on to the floured surface and using the towel, press it into a tighter ball.  Use your floured rolling pin to roll the ball dough outward from the center. When the dough is large enough and thin enough, place the pie plate over the dough, slide your hand under the tea towel and flip the whole thing upside down.  Then it is ready to fill!

Ideally, this would be a whole lot smoother looking, but as I said, I am pie crust challenged

Strawberry-Rhubarb Pie Filling
2 cups cut up strawberries
2 cups cut up rhubarb
2 eggs, beaten well
1 1/2 cups sugar (I used 3/4 Splenda baking blend)
3 1/2 tsp flour
1/2 tsp nutmeg

Beat the eggs.  Add sugar, nutmeg and flour together and beat into eggs.  Pour over cut up fruit and mix well.  

Freshly grated nutmeg-SO much better than the pre-grated stuff!

Pour entire fruit mixture into prepared pie crust

Cover with top crust.  Now, here's where mine goes a little awry, since my crust came out less than perfect. I ended up taking large sections on pie dough and just placing them over the filling, while forming the edge.  It actually ended up looking quite nice.  But, ideally, you'd place an entire second crust on top and then crimp the two together at the edges.

Not perfect, but workable
Place pie into a oven preheated to 400F and bake for 15 minutes.  Reduce the heat to 350F and bake an additional 35-40 minuted, until crust is browned.

Like I said, I love this pie.  It is sweet and just a little bit tart.  And this crust turned out to be nice and flaky.  And now I'm craving this pie again, so I might have to make it again soon!

No comments:

Post a Comment