When I was young my mother made rhubarb pie. Each year we were given a gift of fresh rhubarb from the women who lived across the street.
Later in life I discovered that strawberry rhubarb pie was even better.
Today I made that delicious pie. Once again the rhubarb was a gift from a neighbor. This time it was a fella named Joel.
He helped us plant the plant last year and he also gifted some from his own garden.
Here’s what you’ll need.
- 3 cups fresh rhubarb cut in 1 inch pieces
- 2 cups sliced fresh strawberries
- 1/4 cup corn starch
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 tablespoon mandarin orange Grated mandarin zest
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 egg whipped
- 1 tablespoon milk
- Granulated sugar
- 2 pie crust
Cut fresh rhubarb into 1 inch pieces and slice the strawberries. Combine in a mixing bowl. Fold in sugars, corn starch, mandarin juice and zest, vanilla and salt. Mix well and set aside.
CRUST
Make a double crust.
- 2 cups flour
- 2/3 cup Crisco shortening
- 1/4 teaspoon salt
- 6 tablespoons water
Cut shortening into flour. Add about 1/4 teaspoon salt. I like to use a fork to make sure that the shortening and the flour is finely mixed. Add 6 serving spoons of water to the flour and shortening. You’ll do this one spoonful at a time mixing it into the flour after each addition. I add the water to the edge of the bowl and blend toward the center.Continue mixing. Finish mixing using your hands to bring dough together into a ball.
Divide dough in half. Place each portion one at a time on a floured surface and roll into 14 inch circles.
Place one rolled crust into a deep dish pie dish. Do not trim. Set aside both crusts.
Spoon filling into bottom crust. Cut the butter into tiny nieces and use it to dot filling.
Using a pizza cutter, cut the second crust into strips. Use the strios to weave a lattice top on the pie. Press edges together with a fork to seal and trim crust.
Whip egg and milk together and brush it onto the lattice crust. Sprinkle the crust with granulated sugar.
Place pie on a cookie sheet and place in a pre-heated 400 degree oven for 20 minutes. Reduce heat to 350 degrees and continue baking for 25 minutes.
Remove from oven and let rest for 3 hours before slicing.
Serve garnished with whipped cream or vanilla ice cream.