Several years ago, M and I visited Vancouver and had an amazing strawberry rhubarb pie, something about which I have previously written. While we have been trying to eat healthier lately, we have been talking for months about trying to recreate this pie when both strawberries and rhubarb were in season. Finally, the time has arrived.
I picked up fresh strawberries and rhubarb from the local farmers’ market and prepared this pie for dessert. For the crust, I relied on a trusty family recipe from M’s grandmother. She traditionally uses the crust to make her well-known apple pie, but I put my own twist on the crust and used it with the new filling.
3 1/2 cups of rhubarb, peeled and sliced in 1/2 inch pieces (about 8 – 10 stalks)
4 cups strawberries, hulled and halved
1 tsp cinnamon
1/2 cup brown sugar
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
3 cups flour
1 1/4 cups Crisco
1 1/2 tsp salt
about 1/4 cup of cold orange juice, added slowly
Mix all filling ingredients in large bowl and set aside.
Mix flour, Crisco, and salt and mix with hands (mostly just fingers). Add cold orange juice in small increments until dough is a crumbly consistency and will stay together when molded into a ball. Dust counter with flour.
Using half of the dough, roll the dough into a ball. Then use a rolling pin to spread the dough into a circle large enough to cover the bottom and sides of the 9″ pie pan. Place crust in pie pan and use fingers and extra dough as needed to fill any cracks. Poke small holes in the bottom crust with a fork to prevent bubbling. [Note: It doesn’t have to be perfect. I used a few extra pieces of dough to patch up some cracks. No one will see this.]
Add filling and then repeat this step with the second half of the dough to create the top crust.
Use fingers to press top and bottom crusts together along the edge and then pinch crust to create a fancy shape, if desired. Instead of poking holes with the fork, use a knife to cut slits in the top so heat can escape.
Bake at 450 degrees for 17 minutes. Reduce temperature to 325 and bake for another 50 minutes or until crust is golden brown and filling is soft and hot.
I made these little cinnamon and sugar pinwheels with the extra dough. After adding the top crust, I rolled out the extra dough, added a bit of butter, sprinkled some cinnamon and sugar, and then rolled the dough up from one edge across to the other. I cut the rolled “bar shaped” dough into slices, baked at 350 degrees for 20 minutes or until the tops were golden brown, and enjoyed them as a little snack while I waited for the pie to finish baking.
This recipe makes one 9″ pie.
Happy pie making (and pie eating)!