Friday, June 22, 2012

Strawberry Rhubarb Pie

For those of you who would greatly enjoy the strawberry rhubarb pie recipe (and oh, how you would love it), I am posting it here for all of you.

I don't have any pictures of the pie constructing process...sorry...still obviously new to blogging, but I will get better at this =)

(Adapted from the Betty Crocker Cookbook)
8 Servings. 505 Calories per serving (oh goody.)

Preheat oven to 425 degrees. 

Crust (for a 9-inch pie):
♦ 2 2/3 cups Flour
♦ 1 cup Shortening
♦ 1 teaspoon Salt
♦ 10 (or so) tablespoons Cold Water

Mix together salt and flour. Cut in shortening with two butter knives, until shortening particles are almost unidentifiable. Sprinkle in the cold water, little by little, tossing mixture with a fork until all flour is moistened and can form into a ball. Cut ball in half. Roll out one half on a floured surface and place in the bottom of a 9-inch pie plate. Roll out the other half and save it for the top.

♦ 2 cups of Sugar
♦ 2/3 cups of Flour
♦ 1 teaspoon of grated Orange Peel (if desired)
♦ 3 cups of chopped Rhubarb (1/2 inch pieces)
♦ 3 cups of sliced Strawberries
♦ 1 Tablespoon Butter

Mix the Sugar, Flour, and Orange Peel together in large bowl. Add Rhubarb and Strawberries and stir until all sugar and flour has dissolved. Place mixture in the pie plate. Dab Butter on top of mixture.

Place top crust on the mixture and trim overhanging edge of pastry 1 inch from rim of plate. Seal by folding and rolling the top edge under lower edge, pressing on rim. Flute pie crust edge as desired. Make pretty designs on top of crust with excess pastry.

Don't drool on pie as you gaze at its beauty.

Cover edge of pie crust with strips of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Place pie on a cookie sheet that is covered in tin foil in case the pie bubbles over. Because it probably will. I learned the hard way and had a ton of burning juice on the bottom of my oven causing a vicious cloud of smoke to consume my downstairs.

Bake about 1 hour or until crust is brown and juice begins to bubble through slits in crust.

Cool completely. Eat. and Eat. and Enjoy ♥

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