For A Good Friend: Strawberry-Rhubarb Pie


2 cups all-purpose flour, plus additional flour as needed
1/2 cup cake flour (recommended: Soft as Silk)
1/2 cup butter flavored shortening (recommended: Crisco)
1 egg
2 tablespoons vinegar
1/4 cup ice cold water
2 cups de-stemmed and cut strawberries (large pieces)
1 cup sugar
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1 teaspoon vanilla extract
2 tablespoons butter, cubed small
1 teaspoon 1 egg white beaten with water


Crust Preparation
Using a pastry blender (or kitchen aid/ mixture), blend the flours, sugar, shortening, butter, and salt. Blend until the mixture becomes chunky.
Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients, incorporating all of the ingredients without overworking the dough. Toss a tiny but of additional flour over the ball of dough and wrap and chill, if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to a a bottom crust. Place into pie dish and let refrigerate (preferably overnight).
When ready to cook, preheat oven to 375 degrees. You can use the other round disk to make a solid top for the pie, or checkerboard strips like I did.
Filling Preparation
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice from lemon, and vanilla in a large bowl. Once all ingredients are well mixed, pour into chilled crust. Dot the top of the filling with little pieces of the butter. Brush edges of pie crust with egg white wash.
Roll out the other pie crust (or roll and cut it) and place over filling. Crimp to seal edges. Brush the egg white wash over the top of the pie crust. Collar tin with foil and bake at 375 degrees for 45 – 50 minutes, or until the filling starts bubbling. Let cool before serving.
I topped my pie with sifted powdered sugar (to try and make up for the lack of sugar) which you can do as well for decoration**


I made this for a good friends birthday :)


9 in. Pie Tin


Friday, October 8, 2010 - 4:34pm


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