We had a little cookout yesterday for Father's Day. The hamburgers and hot dogs tasted great, but the biggest hit of the day was this Strawberry Rhubarb Pie that I made. It turned out just perfect, with a rich, golden brown crust, and a filling that had just the right sweetness and consistency. Of course the filling bubbled out all over my oven, but don't fruit pies always do that? That's what makes them look homemade!
Doesn't that look yummy? Here's the recipe:
Strawberry Rhubarb Pie
(Recipe from 1970s Better Homes and Gardens Cookbook)
1 ½ c. sugar
3 T. quick cooking tapioca
¼ tsp salt
¼ tsp nutmeg
1 # fresh rhubarb, about 3 c. of ½” pieces
1 c. strawberries
1 T. butter
Double pie crust
Combine sugar, tapioca, salt, and nutmeg.
Add rhubarb and strawberries and stir to combine. Let stand for 20 minutes, stirring occasionally.
Pour into unbaked pie shell. Dot with 1 T. butter.
Make lattice top pie crust on top of filling.
Bake at 400º 35-45 minutes, or until filling is bubbly and top is lightly browned.
Perfect Pie Crust
This pie crust recipe is practically foolproof and tastes absolutely wonderful. It is rich and flavorful and rolls out easily.
4 c. flour
1 T. sugar
2 tsp salt
1 T. vinegar
1 ¾ c. shortening
1 large egg
½ c. water
Put flour, sugar, and salt in a large bowl. Mix.
Cut in shortening with a pastry blender.
In a small bowl, beat together vinegar, egg, and water.
Combine the two mixtures, stirring lightly with a fork until all ingredients are moist.
May be refrigerated for up to 3 days before using. Or may be frozen.
(I usually roll it out between two sheets of plastic wrap, then just peel off the top layer of plastic, flip the crust over, position it in the pie pan, and peel off the plastic. It keeps from getting your counter all flour-y and even keeps your rolling pin clean.)
Makes 2 double 9” pie crusts plus 1 single pie shell.