Ingredients: |
Ingredients: Crust:
3 c. all purpose flour
2 1/2 tsp. sugar
3/4 tsp. salt
2/3 c. chilled solid vegetable shortening, cut into pieces
1/2 c. plus 2 T. chilled butter, cut into pieces
10 T. ice water
Filling:
3 1/2 c. rhubarb, trimmed and cut into 1/2" slices
2 c. strawberries, halved
1/2 c. brown sugar, packed
1/4 c. cornstarch
1 tsp. ground cinnamon
1/4 tsp. salt
Glaze:
1 lg. egg yolk beaten with 1 tsp. water
|
Directions: |
Directions:Crust:
In a food processor combine the flour, sugar, and salt. Cut in butter and shortening by pulsing in short bursts until it resembles a coarse meal. Add ice water 2 Tbsp. at a time, blending to form moist clumps. Gather all of the dough into a ball and cut in half. Flatten each half into a disk and wrap each disk in plastic wrap; refrigerate about an hour. Dough can be made the day before; keep chilled. Let dough soften at room temp slightly before rolling out.
Filling:
Combine rhubarb, strawberries, sugars, corn starch, cinnamon, and salt in large bowl. Toss to blend. Preheat oven to 400º. Roll out first disk of dough to 13" round and place in 9" pie plate. Roll out second crust to 13" and then cut into 1/2" strips. Place the filling in the pie plate. Lay 7 strips evenly spaced across the filling. Create a lattice with remaining strips, working them in the opposite direction across filling. Press and seal edges of crust, crimp if desired. Brush glaze over crust. Place pie on baking sheet and put in oven on middle rack. Bake for 20 minutes. Reduce oven temperature to 350º and bake for another 1 hour 25 minutes. Remove from oven and place on rack to cool completely. |
This recipe for STRAWBERRY RHUBARB PIE is from