Strawberry Rhubarb Pie

From the City (temporarily in a small town)...

So my M.I.L had some of her gal pals over for a celebration dinner the other night and I totally used it as an excuse to make a pie. I love making pies. I never do it because it's just Simon and I and we would literally eat the entire pie in one night and not even think twice.

It was a pretty easy decision to make a strawberry rhubarb pie because all that good stuff is in season. I also had three bunches of rhubarb from my CSA share that needed to get used up so this seemed like a pretty great excuse.

Perfect pie baking music

This is my favorite pie crust recipe! It's a pretty basic pastry recipe but if you've ever made pie you'll understand that pastry is kindda like a fine science.

If you over work it, it gets tough

Measure everything perfectly (you can't eyeball pastry)

The ingredients need to be nice and chilled

Touch it as little as possible

Make sure to let the dough rest at least an hour after you've made it.

p.s I love the pioneer woman.

Thank you Sylvia!

Note: this recipe contains Crisco. Now I understand that true pastry makers are gonna scoff at this recipe because it doesn't contain butter (...cough Laura cough..) but the Crisco makes it a little less sensitive, cheaper and much easier to pull off. I use half butter, half crisco so you can still get that nice buttery taste. Do what you wish, no judgement here.

Sylvia's Perfect Pie Crust

Ingredients

• 1-½ cup Crisco (vegetable Shortening)
• 3 cups All-purpose Flour
• 1 whole Egg
• 5 Tablespoons Cold Water
• 1 Tablespoon White Vinegar
• 1 teaspoon Salt

Preparation Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Pie Filling:

4 cups (1 L)

chopped rhubarb (1 inch/2.5 cm)

2 cups (500 mL) quartered strawberries

1 cup (250 mL) granulated sugar

1/2 cup (125 mL) all-purpose flour

Simon bogarting my pic..yet too cute to not include.

In large bowl, toss together rhubarb, strawberries, sugar and flour; scrape into pie shell. Moisten edge of pie shell; cover with pastry top. Trim, leaving 3/4-inch (2 cm) overhang; fold overhang under pastry rim. Seal and flute edge. Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry. Sprinkle with sugar. Cut 4 steam vents in centre.Place foil-lined baking sheet to catch drips on bottom rack of 425°F (220°C) oven. Place pie on rack above; bake for 20 minutes. Reduce heat to 350°F (180°C); bake until golden and filling is bubbly, 55 to 70 minutes, shielding edge with foil if browning too quickly. Let cool on rack.

Before

After