Strawberry Rhubarb Pie
I hope everyone had a great 4th of July! It rained on us in the ADKs, but it was still nice to get away. On Saturday we went to a BBQ festival featuring $1 ribs (Buck-a-rib) where we tasted some pretty delicious BBQ. In the rain. But that’s OK. Back at home we had pie waiting for us. To me, there is no pie more summery than Strawberry Rhubarb. You can keep your blueberry pies and cherry pies, and I’ll hold off on apple ’til the fall. Summertime means Strawberry Rhubarb. Now, I’m normally not too much of a pie person. I prefer my desserts to be made of chocolate. But for a few things, I make exceptions. This summer I’ve already made this pie twice!
Strawberry Rhubarb Pie (enough for 2 pies, or 1 pie plus tarts)
6-10 stalks of Rhubarb, cut into 1/2 inch chunks
3-5 cups of Strawberries, sliced
3/4 cup Sugar
1/2 cup Flour
2 Tbsp Cinnamon
1/2 cup Flour
1/2 cup Brown Sugar
3 Tbsp Butter
For the Crust:
2 cups Flour
2 Tbsp Sugar
1 stick cold Butter (1/2 cup)
1/2 cup of Crisco
2-6 Tbsp ice cold water
First things first, gotta make the crust. My crust recipe is from The Joy of Cooking. It’s simple, it’s quick, and it’s delicious. Joy has two or three variations on this recipe that play with the ratio of crisco to butter. I like the one that’s exactly 50:50, although the one with slightly more butter (75%) is also very good. The more crisco there is, the easier the crust will be to roll out and handle. The more butter, the more buttery-tasting flakiness. So, you pick. But either way, start with the crust first. It needs 30 min – 2 hours in the fridge before rolling out.
For the crust, I combined the dry ingredients and then added the cold butter and crisco. It helps to cut it up into pieces before adding it. Whatever you do, make sure it’s cold. Use two knives or a pastry blender (this type of thing) to work the fat into the dry ingredients. When the mixture resembles sand, with some pea-sized balls, you’re set. Drizzle 3 Tbsp of water over the mix, then using a spatula as a blade, cut the water into the mix until it forms many balls of dough. If you press down with the flat side of the spatula and the balls stick together, you’re done. If not, drizzle some more water and cut in until the dough sticks together. Separate into two parts, wrap tightly with plastic wrap, and stick in the fridge for a half hour or so.
In the meantime, get the filling ready and preheat the oven to 360. Combine the first five ingredients, through cinnamon, in a large bowl and stir to start bringing the juices out. Set aside and stir every ten minutes or so to re-combine. In another bowl, prepare the crumble topping. Combine the rest of the flour with the brown sugar and work in the cold butter similarly to the technique in making the crust.
When the crust has been refrigerated long enough, roll each ball out on a floured surface and transfer to pie pans, or muffin tins. Add the fruit, and sprinkle with the crumble topping.
If you choose to do a pie or pies, cover the edges in tin foil so that they don’t burn. Bake 25 minutes at 360, then uncover and bake another 20 minutes. For the muffin tin tarts, don’t worry about covering the edges. Bake for 35-40 minutes. Check early! Once cooled, the tarts should pop right out of the tin.
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