My 4-year-old likes to shorten words that don’t need to be shortened.
Take, for example, napkin. He calls it “napk.” Our family devotions? Are now termed “deevs”. He has also shortened strawberry to “strawb”.
So in honour of JJ, here is a delish recp for strawb-rhub pie. :D
Best of Both Worlds Pie Crust
(recipe also found here – makes 1 nine inch pie crust – double for top and bottom!)
- 1 1/2 cups all purpose flour
- 1 Tablespoon sugar
- 1/2 tsp salt
- 5 1/2T shortening (Frozen!)
- 7 Tablespoons unsalted butter (Frozen!)
- * cut both of these into small cubes and pieces and toss in freezer
- 1/4 cup ice water
- 1 teaspoon cider vinegar (just add to the water)
Combine flour, sugar and salt in the bowl of a food processor (or stand mixer with the paddle attachment).
Pulse or Mix to blend.
Add butter and shortening to flour mixture.
Pulse in processor for about 1 second each time until the mixture looks like coarse meal. You can take a knife and fluff it around to be sure no large chunks are under the blade. This should be about 6-8 pulses.
Once the fat is cut in, add the ice water through the chute about a tablespoon at a time while you continue short pulses. The mixture will not look like cookie dough – it will probably look a little crumbly. Periodically check to see if the dough pinches together.
Shape the dough into a ball (2 balls for a double recipe). Wrap in plastic wrap, flatten into a disc, and refrigerate for an hour (can also be frozen for 2 months).
Remove from fridge. Roll dough out on a lightly floured surface.
Using your pie plate, measure to make sure you have a big enough round of dough to fit in your pan!
Here’s an easy trick I learned to move the dough from the counter-top to the pie plate without it falling apart of stretching out! When you’re ready for the transfer, roll the dough over the rolling pin.
Pick up the pin, place on the side of your pie plate, and unroll the dough! Trim the edges and crimp.
Strawberry Rhubarb Filling
4 cups chopped rhubarb (1 inch pieces)
2 cups quartered strawberries
1/2 – 1 cup sugar (depends on how sweet your berries are, how tart your rhubarb is, or just how you like your pie!)
1/2 cup flour
Toss together and pour into pie shell.
Lattice Top Instructions
For the lattice top, roll out your second round of dough to a little bigger than your pie plate.
Using a pizza cutter, or a handy pastry wheel, cut the dough into strips about 1/2-1 inch wide (depending on how much weave you want).
You can see I wasn’t too careful about uniformity in size and they’re wonky – but it doesn’t really matter :D
Lay several strips of dough across the top of your filled pie.
Fold back every other strip in preparation for the weaved layer.
(this is where pictures are better than words)
Layer another strip of dough from the middle OVER the already laid-down layer.
Fold the folded layers back down.
Fold back the layer underneath the strip you just laid down and lay another strip of dough on top.
(again, pictures make way more sense here!)
Preheat oven to 425 degrees. Bake for 30 minutes. Reduce heat to 375 and bake another 35-40 minutes (you may want to cover the outer edge of your crust with foil at this point) until the crust is nicely browned and the filling is bubbling.
Let cool for about an hour and enjoy!