Strawberry Rhubarb Pie & Blessings
 
 
Author:
Serves: 1 pie
Ingredients
  • Crust:
  • 2 cups all-purpose flour
  • 1/2 cup cake flour
  • 3 teaspoons confectioner's (icing) sugar
  • pinch salt
  • 1/2 cup shortening (butter flavored if you have), cold
  • 1/4 cup salted butter, cold
  • 1 egg
  • 2 teaspoons white vinegar
  • 1/4 cup water, ice cold (add ice then remove, measure out 1/4 cup)
  • 1 egg white beaten with 1 teaspoon water
  • Filling:
  • 2 1/2 cups frozen rhubarb, thawed and drained
  • 2 1/2 cups strawberries, stemmed and sliced thick
  • 1 1/4 cups granulated sugar
  • 3 tablespoons Minit Tapioca
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold butter, cubed
  • large granulated sugar
Instructions
  1. Crust:
  2. Measure both flours, icing sugar and salt into a large bowl and whisk together well. Using a pastry cutter or two knives, cut in the shortening and butter until you have "pea-sized" pieces. In another bowl, whisk together the egg, vinegar and water. Pour over the flour/shortening mixture and stir to combine. Using your hands, gently push the dough until it forms a ball and all the flour is incorporated. I found that the dough seemed on the "dry" side, but pushed it together without overworking it. Then wrap it in plastic wrap and refrigerate. When ready to make the pie, remove from the fridge and allow it to come to room temperature. Using your hands, work the crust a bit more to warm up slightly. Cut in a little more than half so that you have a larger piece for the bottom of the crust. Roll out on a floured surface, flouring the rolling pin and surface as needed. Roll the pastry loosely over the rolling pin then lay in the bottom of your pie plate. Fill with the Strawberry Rhubarb filling then roll out the top of the pie crust. Roll loosely over the pin and center on the pie. Brush the edge of the pie crust with the egg white mixture then pinch the two crusts together using your fingers and thumb. Cut a small hole in the center and insert a foil tube or pie bird so that the filling can rise up in the center without spilling over the crust as it bakes.
  3. Filling:
  4. Stir together the rhubarb, strawberries, sugar, tapioca, flour, lemon zest, lemon juice and cinnamon into a large bowl. I refrigerated overnight and was able to pour off some of the extra liquid that had separated. This made a firmer pie filling. Pour the filling into the bottom crust and dot with the cubed butter. Finish as described above. Sprinkle with the large granulated sugar.
  5. Preheat the oven to 425F. Wrap the edges of the crust with foil and bake for 15 minutes. Decrease the oven temperature to 375F and bake for an additional 45-55 minutes, removing the foil once the center starts to brown. *If baking from frozen you will need to add an additional 45-50 minutes baking at 375F time.
Recipe by Just a Smidgen at https://justasmidgen.com/2015/08/04/strawberry-rhubarb-pie-blessings/