Friday, May 17

May Baking: Strawberry Rhubarb Pie

The joy of spring is quickly associated with baking for me. I remember growing up as a child, spending countless hours kneeling on a chair next to my grandmother sifting flour, kneading dough, and measuring sugar. There are a handful of desserts that distinctly remind me of my grandmother, but one of our family's favorites is strawberry rhubarb pie. Picking fresh berries and making a homemade Strawberry Rhubarb pie is a tradition mom and I have created over the past ten years (this is also her favorite pie; the only pie she eats a la mode too!) So this morning I decided to make a homemade pie for dessert tonight.

First, obviously, you must start with the basics: the crust. I tried a new recipe this year courtousy of Sandra Bullock's sister

Pie Crust 
2 c. flour
1 tsp. salt
1 Tbsp sugar
2 sticks cold butter
Combine the ingredients in a food processor until it becomes blended and resembles coarse corn meal
Then slowly add a water & lemon juice mixture 
**I did 1/4 cup water with about 2 tbsp of lemon juice

 Carefully take the dough mixture out of the food processor and place directly into a lightly greased pie pan. I then worked out the dough with my fingers to form around the edges and the pan was completely covered. 

Next I placed it into a 350 degree oven for 10-12 minutes until the crust set slightly and set aside to cool.

While that cooled I started on the actual Strawberry Rhubarb Pie :) I believe that it originally came from Grandma's Strawberry Rhubarb Pie recipe on FoodTV

2 1/2 cups chopped red rhubarb, fresh

2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar
Preheat oven to 425 degrees F.

 Wash the fresh strawberries, de-stem and let them dry off on a cookie sheet

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. 

Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. 

Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.

 Let cool COMPLETELY before serving.