I am still reveling in fresh strawberries and can’t wait to make my first strawberry shortcake of the season! I’d better do it soon before the buy one/get one blueberry sales start, and my loyalties become divided.
This weekend, I decided to make strawberry-rhubarb pie, one that I’ve been making since it first appeared in Bon Appétit back in April 1997. Not a summer goes by that I don’t make it once or twice. All I need to see is fresh rhubarb in the stores, and I’m on it.
The crust for this pie is so perfectly flaky and melt-in-your mouth delectable that I use it for all my fruit pies. And the filling? Let me just warn you—do not have your first warm bite of this pie standing up. It’s so good, your knees may buckle; and I do not want to be responsible for anyone getting hurt. The pie is fabulous warm, fabulous cold, and—you guessed it—fabulous at room temperature. It definitely meets the criteria for frantastic.
There are some things in life that just go together so well that the whole is greater than the sum of its parts—love and marriage; sweet and savory; and, in my opinion, strawberry-rhubarb pie!
- 3 cups flour
- 2 1/2 tsp. sugar
- 3/4 tsp. salt
- 2/3 cup chilled solid vegetable shortening (Crisco), cut into pieces
- 1/2 cup plus 2 tbl. (1 1/4 sticks) cold unsalted butter, cut into pieces
- 4 – 6 tbl. (about) ice water
- 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 lbs. untrimmed)
- 1 pound strawberries, hulled, halved (about 3 1/2 cups)
- 1/2 cup (packed) light brown sugar
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1 large egg yolk beaten to blend with 1 tsp. water
For Crust: Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms.
For Filling: Preheat oven to 400o. Combine first 7 ingredients in large bowl. Toss gently to blend.
Keep one dough disk refrigerated while you roll out the other dough disk on floured work surface to 13″ round. Transfer to 9″ diameter glass pie dish. Trim excess dough, leaving 3/4″ overhang. Spoon filling into crust.
Roll out second dough disk on lightly floured surface to 13″ round. Cut into fourteen ½-inch-wide strips. Arrange 7 dough strips atop filling, spacing evenly. (You may need to chill remaining 7 dough strips until you are ready to use them. They are much easier to handle when chilled.) Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
Brush glaze over crust. Transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350o. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.
Source: Bon Appétit