Strawberry Rhubarb Pie

Strawberries and Rhubarb are in season.  Must have been on Martin2’s mind.   He challenged me to another pie.  The last one I made for him was a Pumpkin Pie at Thanksgiving.  It was ok.  I am not a pie person.  I guess the more I make the better I will get, right?  He requested a Strawberry Rhubarb Pie for this weekend.  When I was talking with him earlier today he also mentioned coffee cake.  Well, I baked the pie and then for back up I made a Cinnamon Streusel Coffee Cake.  If he likes them both then that is a bonus!!  Actually the pie looks and smells quite delicious.  I don’t want to try it until he does first.  I sent the Martin’s a pic of the pie and cake.  That prompted a visit.  They both loved the pie and the coffee cake.   I found the recipe for the pie, where else – America’s Test Kitchen.

Strawberry Rhubarb Pie

may 2014 013

Ingredients

Pie Dough

2 1/4 cups unbleached all purpose flour, plus extra for dusting
1 teaspoon salt
2 Tablespoons granulated sugar
11 Tablespoons unsalted butter, cut into 1/2 inch cubes
7 Tablespoons vegetable shortening, chilled
1/3 cup water, chilled with ice, increasing up to 3/8 cup, if needed (1/3 cup was enough for me)

Strawberry Rhubarb Filling

may 2014 009

3 cups fresh strawberries, hulled and sliced
3 cups fresh rhubarb, trimmed and cut into 1 inch pieces (a friend from work surprised me with 3 cups of fresh rhubarb for my pie on Friday.  She even cut into pieces for me.  Thanks Chris!)
3/4 cup sugar
1 Tablespoon grated orange zest
2 teaspoons lemon juice
1/4 teaspoon vanilla extract
3-4 Tablespoons quick cooking tapioca (I used 3 Tablespoons)
2 Tablespoons unsalted butter, cut into small pieces

Directions

1. Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue to cut it in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
2. Sprinkle all but 1 tablespoon of the ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon of remaining ice water if dough does not come together. Divide dough into two balls, one slightly larger than the other. Flatten each into 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes.
3. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Heat oven to 400 degrees. Toss fruit with sugar, lemon juice and orange zest, vanilla extract, and tapioca; let stand for 15 minutes.
4. Roll larger dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick. (I rolled out on parchment paper.  That made it easier to transfer to the pie plate.) Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. may 2014 011Refrigerate until ready to top with remaining dough.
5. Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking.
6.Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.
7. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.

In case you want to know how to store a fruit pie.  According to Betty Crocker website;

  • Fruit pies keep at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to two days longer. (In warm climates, always store fruit pies in the refrigerator.)

This was very simple and delicious.  This pie takes no time at all and you will love it.  Enjoy!!

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