Saturday, June 14, 2008

Strawberry Rhubarb Pie


This is a classic, and my son-in-law Zac is very fond of it.  My daughters would rather have the rhubarb custard pie, but that is not a dis on this one.  

2 7-9 ounce discs of pastry (I like my crusts to be minimal, and so does my family)

10 ounces of strawberries, washed, hulled, and quartered (halved if they're small)
10 ounces of prepped rhubarb, cut into smallish pieces

1 cup sugar
1/4 cup flour

butter, for dotting the pie

Preheat the oven to 400 degrees
Get the first pastry disc rolled out and into a 9 inch pie plate.
Gently turn the excess pastry under, into the plate, leaving a reasonably tall edge.
Combine the sugar and flour, then gently stir in the rhubarb and strawberries.
Pour the fruit into the prepared pie shell and dot with butter.
Roll out the second pastry disc in a fairly rectangular fashion.
Cut the pastry into 10 or 12 strips, and lay on the pie in a lattice.
Make sure that you have something under the pie plate to catch the drips. Bake at 400 for 30 minutes, then turn the temperature down to about 360 degrees and bake for another 15 to 25 minutes. The filling takes longer to cook than you think.  Place on a cooling rack, and serve at room temperature. 

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