Strawberry rhubarb pie is one of summer's great treats. While at the Ft Greene farmer's market last weekend we picked up a bunch of fresh strawberries and gorgeous rhubarb, for exactly this purpose.
This pie was a combined effort by me and Liv. I did the filling, and she tackled the much harder (at least, in my opinion) pie crust. The result was pretty spectacular, though.
Strawberry Rhubarb Pie
3 cups all purpose flour
1 cup vegetable shortening
1 tsp salt
3-6 tbsp water
3 cups fresh rhubarb, cut into 1/2-in pieces
1 cup frech strawberries, cut into quarters
1 cup sugar
3 tbsp quick cooking tapioca
Dash of salt
1 tbsp orange zest
Preheat oven to 400 degrees.
In a large mixing bowl, combine flour, shortening, and salt. Slowly add water, adding just enough that the dough barely holds together. This is tricky.
Lay crust into a 10-inch pie place, making sure to cover the entire plate.
Cut extra dough into 1-inch strips for the lattice.
In a large mixing bowl, combine all of the ingredients and stir together well. Let sit for 10-15 minutes.
Put the filling in the pie and then cover with the lattice.
Back for 30 minutes at 400, then reduce heat to 350 and back 40 minutes more or until done. Keep an eye on the pie and take it out when the lattice starts to brown.
So there you have it! A very simple but amazing pie, perfect for summer.