I promise no photo filler tomorrow. P:
Ladies, today: I, have made pie.
I’ve been trying to use the rhubarb growing in my garden (since I have no other use for it). Since I’m a hippie, the strawberries in my pie came from a farmer’s market.
Here’s the recipe I used. And a copypasta version (since I used the exact same recipe, ’cause you don’t mess with baked goods):
Ingredients
Crust
- 1 1/4 cups all purpose flour
- 1/4 tsp salt
- 1/4 cup unsalted butter
- 1/4 cup vegetable shortening
- 1 tbsp lemon juice
- 3 tbsp to 5 tbsp cold water
Fruit
- 4 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 1 cup sugar
- 3 tbsp cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- dash salt
Crumble Topping
- 2/3 cup all purpose flour
- 1/2 cup sugar
- 1/4 tsp nutmeg
- dash salt
- 1/4 cup unsalted butter, melted
To Assemble
- For pastry combine flour with salt. Cut in butter and shortening until a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes.
- Preheat oven to 400° F. On a lightly floured surface, roll out dough into a circle large enough to fit a 9-inch pie pan. Line pan with pastry, trim and cinch edges. Chill until ready to fill.
- Toss rhubarb and strawberries with sugar, cornstarch, spices and salt to coat. Fill pie shell with fruit.
- For crumble topping, combine flour, sugar, nutmeg and salt. Stir in melted butter just until crumbly and spread over fruit. Bake pie on a tray at 400° F for 20 minutes, then reduce heat to 350° F and bake for about 40 minutes more, until filling is bubbling. If crust edge is browning too quickly, cover edges with a thin strip of tin foil.
- Yield: 1 9-inch pie. Makes 8 to 10 servings.
My first successful foray into baking, I’m very proud of myself. P:
And yes, it was nom~