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Featured
Strawberry vs. Rhubarb Pie
Strawberries and rhubarb go together like famous comic strip
celebrities Charlie Brown and Lucy. The sweetness of the
strawberries combined with the sour rhubarb make for a
wonderful friendship. When I serve this pie to my gang,
I hit the home run of the season!
Strawberry vs. Rhubarb Pie
1 lb fresh rhubarb diced in to 3/4 inch pieces
2 pints fresh strawberries sliced in half
½ cup flour
1 ½ cups sugar
1 Tbsp. Kirsch or Cherry liquor
1 tsp. Vanilla
2 Tbsp. Unsalted butter
2 Tbsp. Half and Half
1 tsp. sugar
1 recipe pie pastry
Combine the strawberries and rhubarb in a large bowl.
Combine the sugar, flour and salt and add this to the
fruit tossing well. Add the Kirsch and the vanilla and
toss. Set aside while you make the crust.
 Pie
Pastry
2 ½ cups flour
1 tsp. Salt
8 Tbsp. Unsalted butter, chilled
12 Tbsp. Shortening (Crisco)
6 Tbsp. Cold water
Combine the flour and the salt in a medium mixing
bowl. Using a pastry cutter, cut in the chilled butter
and shortening until mixture resembles coarse crumbs.
Add the cold water and squeeze the mixture with your
hands until it just comes together (you will still see
chunks of butter).
Divide the dough in half and on a well floured
surface roll one half into a 10 inch circle for the
bottom crust. Sprinkle the dough with more flour if
necessary. Transfer the bottom crust to the pie pan.
Pour the filling into the crust and spread evenly. Dot
the filling with the butter. Roll out the top crust as
you did for the bottom crust and place it on top of the
filling. Trim the edges of the crust, turn them under
and flute decoratively. Brush the top crust with the
half and half. Sprinkle it with the sugar. Bake for 45
minutes at 375 degrees, or until the top is golden and
the filling bubbles. Cool on a wire rack. Serve warm
with vanilla ice cream or whipping cream.
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