Fresh picked strawberries and garden ripe rhubarb with a hint of cinnamon baked in a buttery flaky crust, grandma's classic.
Author: Portlandia Pie Lady
Ingredients
Grandma's Pie Crust (Double crust for 9-inch pie)
2cupsflour
1teaspoonsalt
2 tablespoonspure cane sugar
1/8teaspoonbaking powder
1cupshortening or butter (or half of each)(if butter is cold, cut into small pieces)
1/2 cupcold water
Strawberry Rhubarb Filling
2cupschopped rhubarb (frozen is okay, thaw first)
3cupsstrawberries, cut into thick slices or chunks
1-1/2cuppure cane sugar
1/3cupClearJel food starch, cornstarch, or tapioca starch
A couple ofpinches of ground anise
1/4teaspooncinnamon
Zestofone small lemon
Juiceofone small lemon
1teaspoonvanilla
1tablespoonbutter
1eggbeaten with 1 tablespoon water
Instructions
Pie Crust
In a large bowl stir all dry ingredients together. Using a large fork or pastry cutter, cut in shortening (or butter) until crumbly. Add the cold water all at once and stir together just until the dough forms a ball (do not kneed or over mix). Divide dough in half (this will be rather soft).
Roll out one half on heavily floured counter top about 1-1/2 inches wider than pie plate, roll up dough on to rolling pin and unroll into pie plate. Repeat for the top crust. *(See notes for making decorative crust)
Filling & Assembly
In a large bowl stir the rhubarb, strawberries, sugar, starch of choice, lemon zest, lemon juice, cinnamon and vanilla. Mix well and place filling into prepared crust. Dot the top of the filling with butter.
Brush edges of pie crust with egg wash and place on top crust. Crimp to seal edges. Brush with egg wash and garnish with sugar. Bake 375 degrees F for 60 to 65 minutes.
Notes
Decorative Crust: You will need to make 1-1/2 times the crust recipe as it will take extra pie crust dough to cut lattice and flowers if desired:1-1/2 Batch Grandma's Pie Crust: 3 cups flour1-1/2 teaspoons salt2 tablespoons sugar1/4 teaspoon baking powder1-1/2 cups shortening or butter3/4 cup cold waterFollow instructions as above.