Lattice-Topped Strawberry-Rhubarb PieFrom conner909 8 years ago
- Crust: shopping list
- 3 cups all-purpose flour shopping list
- 2 ½ teaspoons sugar shopping list
- ¾ teaspoon salt shopping list
- 2/3 cup chilled solid vegetable shopping list
- shortening, cut into pieces shopping list
- 10 tablespoons (approx.) ice water shopping list
- Filling: shopping list
- 3 ½ cups ½-inch-thick slices trimmed shopping list
- rhubarb (1 ½ lbs untrimmed) shopping list
- 1 16-oz container strawberries, shopping list
- hulled, halved (about 3 ½ cups) shopping list
- ½ cup (packed) golden brown sugar shopping list
- ½ cup sugar shopping list
- ¼ cup cornstarch shopping list
- 1 teaspoon ground cinnamon shopping list
- ¼ teaspoon salt shopping list
- For glaze: shopping list
- 1 large egg yolk beaten to blend with 1 tsp. water shopping list
How to make it
- For crust: Combine flour, sugar and salt in food processor.
- Using on/off turns, cut in shortening and butter until coarse
- meal forms.
- Blend in enough ice water 2 tablespoons at a time to form
- moist clumps.
- Gather dough into ball; cut in half.
- Flatten each half into disk.
- Wrap separately in plastic; refrigerate until firm, about 1 hour.
- (Can be made 1 day ahead. Keep chilled. Let dough soften
- slightly at room temperature before rolling.)
- OR YOU CAN BUY PIE CRUST IN STORE AND SAVE
- YOURSELF A LOT OF TIME AND EFFORT.
- For Filling: Preheat oven to 400°F.
- Combine first 7 ingredients in large bowl.
- Toss gently to blend.
- Roll out 1 dough disk on floured work surface to 13-inch round.
- Cut into fourteen ½-inch-wide strips.
- Spoon filling into crust.
- Arrange 7 dough strips atop filling, spacing evenly.
- 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 350°F.
- Bake pie until golden and filling thickens, about 1 hour and 25 minutes.
- Transfer pie to rack and cool completely.
The Cookconner909 Southern Calif., CA
The Rating4 people
Too funny I was just looking at a recipe for this pie, it's one of my favorites as well. (although I can't think of pie I don't like) Great post, thank you for sharing.marriage in Apalachin loved it
I love rhubarb pies, this sounds great. Will have to give it a try when the fresh strawberries are in season here, will have to use frozen rhubarb though cause we don't see much fresh stuff in Ga. BooHoo. Great post, thanks for sharing.henrie in Savannah loved it
Oh my goodness, haven't had rhubarb pie since I was a child. Grammie used to make it a lot. Was the only grandkid that liked it. (of course you know, I was her favorite, lol!) Great post, thanks for the memory. Will be trying this.kimmer in Dunedin loved it
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