Receta Strawberry-Rhubarb Pie/Slub/Pie...
The boy loves strawberry/rhubarb pie so I played on that and extracted a promise from him to vacuum for me if I made him a pie. It was a beautiful pie...probably the best looking pie I've ever made, here, see for yourself:
Love my new pie bird! Instead of letting the boy have the first piece (he was not quite through with his vacuuming) I couldn't wait and dug right in...and then spit it right back out! I had FORGOTTEN THE SUGAR!!!! Between the phone ringing and the dog barking and the boy whining (he thought he only had to vacuum the upstairs!) I got discombobulated and forgot the sugar...but...have no fear, my beautiful-looking, albeit horrible-tasting pie was reborn in Slub!
I scooped the entire pie into a bowl while it was still warm and stirred in the forgotten sugar...put it all into a 9x13 dish, covered it with whipped cream and called it Strawberry-Rhubarb Slub and took it to a church meeting where it was lapped up! Berries, rhubarb and pie crust topped with whipped cream...couldn't have been better! But, the boy wanted PIE...so back into the kitchen I went!
This time I did not answer the phone, I locked the dog in his room (which is really my room but he thinks it's his) and I demanded silence from the boy! The sugar got mixed in and things were looking and smelling great!
The pie bird is so cute and it works, too! Pie birds have been around since the Victorian era - they are hollow and act as a vent to remove steam from the pie so the crust doesn't get soggy. I now am the proud owner of TWO pie birds and I'm certain there will be more in my future! If you haven't used a pie collar before, you should...it's a metal ring that's placed over the pie and it keeps the edges from browning too quickly - works like a charm! Oh, one more thing...there's a reason you should bake a pie on a cookie sheet...so it doesn't bubble over into the oven! What a mess!!! Thank Heavens for self-cleaning ovens - what a great invention that was!
Brushed with an egg wash and sprinkled with turbinado sugar - it's dang pretty and dang good! FIVE dangs on the ol' meter! Light, flaky pie crust filled with sweet-tart goodness...it's a bite of Spring in your mouth!
Strawberry-Rhubarb Pie ~ Pots and Pins (Crust recipe adapted from Betty Crocker, I like to add a bit more sweetness to my crust so I always toss in some powdered sugar.)
For the Crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon powdered sugar
- 1/3 cup, plus 1 tablespoon shortening
- 1/3 cup, plus 1 tablespoon cold butter
- 4 to 6 tablespoons cold water
- For the Filling:
- 2 1/2 cups chopped rhubarb, fresh
- 3 cups de-stemmed, washed and cut strawberries (cut in quarters)
- 1 1/2 cups sugar
- 2 tablespoons flour
- 1 tablespoon cornstarch or minute Tapioca
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 3 tablespoons butter, cut into 1/2-inch cubes
- 1 egg beaten with 1 teaspoon water. for egg wash
- 2 to 3 tablespoons turbinado sugar (large granular sugar), for topping on pie
To make crust: Mix 2 cups flour and 1 teaspoon salt in medium bowl. Cut in shortening and butter using a pastry blender, until particles are size of small peas. Sprinkle with 4 to 6 tablespoons cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry over the rolling pin to help move it easily into the pie plate. Unroll and ease into plate, pressing firmly against bottom and side.
(You can also make the pie crust in a food processor. Add all ingredients and process just until dough comes together in a ball. Remove and scrape all the bits together, then follow directions above for shaping into flattened rounds.)
To make filling: Mix the rhubarb and strawberries together in a large bowl. In a medium-size bowl, whisk together the sugar, flour, cornstarch (or tapioca), zest and cinnamon. Whisk in the juice of lemon and vanilla. Pour the sugar mixture over the rhubarb and strawberries and mix well.
If you're going to use a pie bird, set it into the center of the pie. Spoon the rhubarb-strawberry mixture into the prepared crust, around the pie bird. (**If not using a pie bird see below for venting.) Dot the top of the filling with the cold butter pieces. Roll out the other round of pastry. Place on top of pie over filling; trim overhanging edge 1-inch from rim of pie plate. Fold and roll top edge under lower edge, pressing on rim to seal, flute as desired.
Brush with egg white wash and garnish with sprinkle turbinado sugar on top. Either use a pie collar or use foil to cover the crusts of the pie. **If you're not using a pie bird then make 5 slits in the top of the pie to allow the pie to vent. Bake in a preheated 425 degree oven for 15 minutes. Then decrease temperature to 375 degrees and bake for an additional 45 to 50 minutes or until the filling is bubbly and the top of pie is golden brown. Remove from oven and allow pie to cool completely before cutting to allow for the juices to set.
The stores still have rhubarb but not for long so if you're going to make this pie - do it today!