The following is a guest blog post from Bren Haas – blogger at BG Garden.
My mother-in-law use to have the most amazing rhubarb patch when I first met my husband just out the back door. She raised 13 kids in that home and I’m sure it was no mistake that this patch was located where it was being a beautiful leafy grower that can take just about anything kids can throw at it! The beautiful tall leaves of the plant with red stalks totally captivated me. I still remember my first slice of her rhubarb and strawberry pie and was thrilled to able to bake my own as a newly wed. Today I enjoy growing my own strawberries and rhubarb in the spring and early summer months here in Ohio and have made this recipe one of my family’s favorite anytime of the year.
Growing Tip: There are many different varieties of strawberries available today that allow most anyone to grow their own berries. Try growing berries in raised beds or containers because the plant does not like to sit in water. I recommend growing containers I recommend Sequoia strawberry plants because they are easy growing and the yield is large!
- 3 cups all-purpose flour
- 2 sticks of unsalted butter (cold)
- 2 teaspoon salt
- 3 teaspoon sugar
- 8-10 tablespoons of ice water
Directions (for crust)
- Add flour, sugar and salt in a food processor pulsing to mix.
- Slice cold butter into 1” pieces adding to processor and pulse about 10 times. The ingredients should be clumpy and not too dry.
- Add ice water slowly, pulsing until mixture. The mix should be clumped together and stick but not too wet. If the mixture is not holding together you will have to add more water.
- Add a dusting of flour to a clean surface.
- Divide dough ball in half.
- Roll dough into circle shape to fit your 9” pie pan.
- Be careful not to over kneed the dough or it will make the crust tough. You should have clumps of butter in the dough which will make the baked crust flaky.
- Wrap each rolled out dough circle in a plastic wrap and refrigerate for 1 hour.
- 3 cups chopped fresh red rhubarb
- 3 cups de-stemmed and cut strawberries
- 2 cups sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 teaspoon vanilla extract
- 3 tablespoons butter, cubed small
- 1 egg white beaten with 1 teaspoon water
Directions for Filling:
- Mix the rhubarb, strawberries, sugar, flour, zest and juice of lemon and vanilla.
- Remove dough from refrigerator and carefully fit in 9” pie plate.
- Pour filling into the crust filled pie plate.
- Roll out the second dough and top the filled pie plate.
- Pinch top and bottom of dough rounds firmly together trimming excess dough with kitchen shears.
- Be sure to score (cut a few holes) in the top of the pie so steam from the cooking pie can escape.
- Bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 50 minutes, or until the filling starts bubbling.
- Cool before serving
Bren Haas started her blogging ( http://www.bggarden.com) career 5 years ago as a way to share her hidden garden out in the country. Even though her kids are now teenagers she remains busy raising them and adding landscaped gardens filled with veggies,herbs, shrubs and perennials to their 16 acres of Ohio property. For the past 3 years Bren has been growing year-round in her 10’x12’ home greenhouse and recently started raising fish with her husband in the structure as well. Be sure to check out #gardenchat (http://www.connect-share-grow.com ) network if you would like to connect with other garden enthusiasts were Bren is the administrator of this huge Twitter based network.
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