Saturday, June 26, 2010

Strawberry Rhubarb Pie, Oh My!

I made this birthday pie for a friend who prefers pies to cakes. According to him, "Pies are a taste experience. There's a history there." I like that and I like pie, which I don't make often enough. The house smelled so good.

I've tried a number of pie crusts and this version is a mixture of the best qualities of them. It resembles a flaky pastry crust-so good. And don't be scared by the fresh grated ginger in the filling. You don't really taste it, but it adds to the sweet + tart flavors of the pie.

Strawberry Rhubarb Pie

2 cups unbleached flour
1/4 tsp salt
1 tsp sugar
1/2 lb unsalted butter, cubed and cold
1/3 c shortening, cold(non-hydrogenated)
1/4 c ice-cold water

Combine dry ingredients. Using a pastry cutter or two forks, add butter and shortening to flour mixture until pea size hunks form. Slowly add just enough of the ice water until dough forms a ball; you may not need all the water. Wrap dough in waxed paper and chill in fridge for 3 or 4 hours.

3 c strawberries, sliced
3 c rhubarb, sliced
1 1/8 c sugar
5 Tbsp flour
1/2 tsp vanilla
1/8 tsp salt
1/8-1/4 tsp grated fresh ginger
2 Tbsp lemon juice
2 Tbsp butter, cubed

Preheat oven to 450 degrees. Combine all filling ingredients, except butter. Roll out bottom crust and line pan. Pour filling into crust and dot with cubes of butter. Roll out top crust and form lattice on pie(this is way easier than you think). Brush lattice top with heavy whipping cream or half and half and sprinkle with raw sugar. Line baking sheet with waxed paper or parchment paper and place on bottom rack to catch drips during baking. Bake for 10 minutes at 450 degrees. Reduce oven to 375 degrees and bake 40-45 minutes more or until filling is thick and bubbly. Cool completely before slicing.