Strawberry-Rhubarb Pie Recipe

Strawberry-Rhubarb Pie Recipe

Ingredients:

3 c of flour (all-purpose)
2 & 12 tsps of sugar (granulated)
2/3 c of solid veggies shortening (solid); sliced into pcs
3/4 tsp of salt
1/2 c of butter (unsalted); chilled plus 2 Tbsps
10 Tbsp of cold water
3 & 1/2 c of rhubarb; cut into 1/2 inch thick & trimmed
3 & 1/2 c of hulled strawberries; halved
1/2 c of packed golden-brown sugar
1/4 c of cornstarch
1/2 c of sugar
1 tsp of cinnamon (ground)
1/4 tsp of salt
1 eggyolk (large); beaten w/ 1 tsp of water

Instructions:

Combine the salt, sugar & flour in processor. Pulse then add butter & shortening ’til formed into coarsemeal. Gradually add enough water, ’til formed into moistened clumps.

Form into ball then cut into half. Have every half flattened to form disk then separately wrap them w/ cling wrap, have them refrigerated for 60 mins ’til firm.

Have oven preheated to four hundred degrees Fahrenheit. Combine rhubarb, strawberries, sugars, cornstarch, salt & cinnamon in bowl. Gently toss to mix well.

You roll 1 disk out in floured working surface into 13″ round. Place in 9″ diametered glass pie-dish. Have extra dough trimmed off and leave 3/4″ hanging over.

Have the 2nd disk rolled into floured working surface into 13″ round then transfer into 13″ round. Slice into 14 wide thin strips. You spoon the filling onto crust. You arrange seven strips on top of filling in equal spacing, forming into lattice.

Fold lattice strips then hang under, press to have it sealed. You crimp the edges beautifully. Have the surface brushed w/ glaze. You transfer the pie into bake sheet then bake it for about 20 mins.

Adjust temp of oven into three hundred fifty degrees Fahrenheit. Continue baking pie ’til golden & the filling will be thick (approx 1 hr & 25 mins). Cool prior to serving.

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