Strawberry Rhubarb Pie
I made pie.
It was fabulous.
I don’t make pie often, because let’s face it, in order to make pie crust you have to throw flour all over your kitchen and that’s kind of stupid.
I’m a grown up. I don’t like to intentionally make messes. Except for right before I’m getting to go out of town and my husband is staying home. I love making messes then, because it’s a game.
Will he clean it while I’m gone? Will it still be there when I get back?
I kind of always lose that game, because the mess is pretty much never cleaned when I get back home. I went on a week long girls only cruise once and left a dirty pan on the stove and do you know what happened to that pan while I was gone? Nothing. It was still there when I arrived home 6 days later.
I’m not complaining
very much. The man works 80 hours a week. That’s actually not an exaggeration, either. So, yeah. I can clean up after myself.
Anyway, that’s why I don’t make very many pies.
This pie? Worth the mess. Times 1,000.
Strawberry Rhubarb Pie
- For the crust: 1-1/2 cup shortening (butter works, but not as well) 3 cups flour 1 teaspoon salt pinch of white sugar 1 egg, beaten 5 tablespoons cold water 1 tablespoon vinegar For the filling: 1 egg 2/3 cup sugar 2 tablespoons all-purpose flour 1 tablespoon corn starch 1 teaspoon vanilla extract 3/4 pound fresh rhubarb, cut into 1/2 inch pieces 1 pint fresh strawberries, cored and halved For the crumb topping: 3/4 cup all-purpose flour 1/2 cup packed brown sugar 1/2 cup quick-cooking or rolled oats 1/2 cup cold butter
To make the crust:
Dump the shortening, flour, salt, and sugar into a large bowl and work it together with a pastry cutter until you have coarse crumbs.
Pour in the egg, water, and vinegar and stir until just combined.
Separate into 2 balls of dough and place in freezer bags.
Place each bag in the freezer. You'll only need one ball of dough for this pie, the second should keep in the freezer for 6 months or more.
Remove one ball of dough after 20 minutes in the freezer and roll it out on a floured surface into a 10 inch circle.
Place the dough in the pie pan and tuck the edges under to make a neat, thick crust around the edges. Crimp the edges with your fingers or a fork.
Place in the refrigerator until ready to fill.
To make the filling:
In a large bowl, beat together the egg, sugar, flour, corn starch, and vanilla until well combined.
Dump in the strawberries and rhubarb and toss to coat in the mixture.
Pour the mixture into the prepared pie shell.
To make the crumb topping:
In a medium bowl, cut together the flour, sugar, oats, and butter with a pastry cutter until you have coarse crumbs.
Sprinkle over the top of the pie.
To bake the pie:
Place the pie in a preheated 400 degree oven for 10 minutes.
Reduce heat to 350 and bake for an additional 25-30 minutes or until the fruit is hot and bubbly and the crust is browned.
Cool on a wire rack.