Strawberrily Baking It

Strawberry Rhubarb Pie, Father’s Day 2016

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Once or twice a year I make a Strawberry Rhubarb Pie for my dad, because he loves it. No two Strawberry Rhubarb pies are ever exactly the same. Sometimes I use frozen strawberries, sometimes I add cinnamon, sometimes I add lemon zest … it varies depending on convenience and whim.

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Whenever my dad (notoriously stalwart in his preferences) eats something, the seal of approval that indicates he truly likes it, the ultimate compliment that is beyond the equivalent of a 5-star review, comes in the form of five words uttered at some point during his consumption of the dish.

“We can have that again.”

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When it comes to my Strawberry Rhubarb Pie, I have never had a bad review.

Barefoot Contessa’s Perfect Pie Crust #Inaforanhour
Check out the complete Barefoot Contessa Recipe

1 ½ Sticks Cold butter, Cubed
1/3 Cup Cold Vegetable shortening
3 Cups AP Flour
2 Tbs. Sugar (Barefoot uses 1)
1 Tsp. Kosher Salt
½ Cup Ice Water

Keep the butter and shortening in the fridge til you are absolutely ready to use them


Combine flour, sugar, and salt in a food processer and pulse to mix
Follow with the butter and shortening, pulsing til the butter is “the size of peas”
Turn the machine on low and pour the ice water into the feed tube
The dough will start coming together
Dump onto a floured surface and roll into a ball
Cut the dough in half, forming two smaller balls
Wrap in plastic wrap and store in the fridge for at least 30 minutes, or overnight

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Filling
2 Lbs. Fresh Strawberries
Frozen Rhubarb, 16 oz. Package Thawed
1 Cup White Sugar
1 Tbs. White Sugar (for Sprinkling on Top)
1/3 Cup Honey
3 Tbs. Triple Sec
Squeeze of Lime Juice
3 Tbs. Instant Tapioca http://www.thegrocerygirls.com/kraft-minute-tapioca-pudding.html
2 Tbs. Flour
½ Stick Cold Butter, Cubed
Egg Wash à 1 Egg + A Little Water

Rinse the strawberries before removing the stems and slicing them
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Drain the Rhubarb and give them a rough chop on a cutting board

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Combine in a large bowl before adding sugar, honey, lime juice, tapioca, and flour


Remove Pie Crust from fridge and preheat oven to 425°F
Flour the counter and flour your rolling pin
Roll out the pie crust**
Place the bottom layer of dough into the pie plate


If you have a fancy pie bird someone has gifted you, place that in the middle
Surround the pie bird with the filling

Dot the top with the cold butter cubes

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Cover with the top layer of crust – You can trim the crust here if you want, but I like a really rustic looking pie, so I seal all of the dough hanging off the sides together and use the thumb of one hand and the thumb and pointer finger of the other to pinch the crust together into a pretty design
Brush with the egg wash and sprinkle with a little sugar

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I added four slashes in the top to vent the pie and for aesthetic reasons
Cover with aluminum foil (it does not need to be tightly covered) and place the pie plate on a cookie sheet
Bake at 425°F for 15 minutes
Lower the temp to 375°F and remove the foil

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Bake for 45-50 minutes, til the crust is toasty gold and the filling is bubbly
Allow to cool before serving
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Cut into the pie and free the pie bird, revealing all the glory that is inside!

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Adding a giant scoop of ice cream or dollop of whipped cream would be great accompaniments to this pie, but it can also certainly stand on its own two feet.

**Years ago during college times, I spent the weekend with my best friend and her large, loving, amazing Italian family at their home.  Mama V made Torta di Riso and Torta di Spinaci and we helped. She handed me the rolling pin and as I started gently trying to roll the dough, she said “Don’t be afraid of the dough, you are in charge. Show it who’s boss.” And that lesson has always come in handy for me.

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