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There’s nothing quite like the aroma of a freshly baked pie wafting through the kitchen, and Grandma’s Strawberry-Rhubarb Pie is no exception. This timeless recipe brings together the perfect blend of tart rhubarb and sweet strawberries, all encased in a flaky homemade crust. Whether you’re a seasoned pie enthusiast or a first-time baker, this pie promises to delight your taste buds and warm your heart. Join me as we dive into the secrets of this cherished family recipe!
Why You’ll Love This Recipe
This recipe is a nod to the past, a cherished memory of the best pies made from scratch. The combination of fresh strawberries and rhubarb creates a flavor that is both sweet and slightly tart, offering a perfect balance. Plus, the homemade crust adds a richness that store-bought varieties just can’t match. You’ll love the simplicity of the ingredients and the joy of creating a pie that looks, smells, and tastes like it was made with love.
Kitchen Equipment You’ll Need
- Measuring cups and spoons
- Mixing bowls
- Pastry blender
- Rolling pin
- Pie dish
- Oven
- Aluminum foil
Ingredients
CRUST:
- 2 cups all-purpose flour, plus extra flour if needed, up to 1/4 cup
- 1/2 cup cake flour (recommended: soft as silk)
- 3 teaspoons sifted powdered sugar
- 1/2 cup butter-flavored shortening (recommended: Crisco)
- 1/4 cup salted butter
- Pinch of salt
- 1 egg
- 2 teaspoons of vinegar
- 1/4 cup of ice cold water
FILLING:
- 2 1/2 cups chopped red rhubarb, fresh
- 2 1/2 cups strawberries, hulled, washed and cut (in large pieces)
- 1 1/2 cups of sugar (1 1/4 cups for high altitude)
- 2 tablespoons of tapioca minute
- 1 tablespoon all-purpose flour
- 1/2 teaspoon lemon zest
- 1/2 teaspoon of lemon juice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons of butter, cut into small cubes
- 1 egg white beaten with 1 teaspoon of water
- Large granulated sugar for garnish
Step-by-Step Instructions
Preparation of the Crust:
- Using a pastry blender, mix the flours, sugar, shortening, butter, and salt in a large bowl.
- In a separate cup, beat the egg with vinegar and water, then pour it over the dry ingredients.
- Incorporate the liquid into the dry ingredients without overworking the dough. If needed, add extra flour to achieve the right consistency.
- Divide the dough into two discs. Roll out one piece for the bottom crust and place it in a pie dish. Refrigerate to cool.
Preparation of the Filling:
- Preheat your oven to 425°F (220°C).
- Combine the rhubarb, strawberries, sugar, tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla in a large bowl. Mix well.
- Pour the filling into the cooled crust and dot with butter cubes.
- Brush the edges of the pie crust with the egg white mixture. Roll out the second piece of dough and place it over the filling, crimping the edges to seal.
- Brush the top with the egg white mixture and sprinkle with granulated sugar.
- Cover the edges with aluminum foil and bake for 15 minutes. Reduce the temperature to 375°F (190°C) and continue baking for 45 to 50 minutes, or until the filling is bubbly.
- For high altitudes, bake at 450°F and 400°F respectively.
- Allow the pie to cool before serving.
Tips for Success
Ensure your butter and shortening are cold when making the crust for optimal flakiness. Don’t skip the refrigeration step, as it helps prevent the crust from shrinking. To avoid a soggy bottom, make sure your filling is thick and not overly juicy.
Additional Tips or Variations
Feel free to add a lattice top for an extra touch of elegance. If you prefer a less sweet pie, reduce the sugar slightly in the filling. You can also experiment by adding a pinch of ginger for a spicy kick.
Nutritional Highlights (Per Serving)
This pie is a delightful treat, offering a balance of carbohydrates, natural sugars from the fruit, and a touch of fat from the buttery crust. It’s perfect for an occasional indulgence!
Frequently Asked Questions (FAQ)
- Can I use frozen fruit? Yes, but be sure to thaw and drain them well to avoid excess moisture.
- What if I don’t have tapioca? You can substitute with cornstarch to thicken the filling.
- How can I store leftovers? Refrigerate in an airtight container for up to three days.
Conclusion
Grandma’s Strawberry-Rhubarb Pie is a classic dessert that brings warmth and nostalgia to any table. I invite you to try this recipe, savor the delightful blend of flavors, and share your experience with friends and family. Happy baking!
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