Strawberry Rhubarb Pie with Homemade Pie Crust
This strawberry rhubarb pie with homemade pie crust is a fun one to add to your repertoire to woo guests at your next dinner party or family gathering.
Part 1
Flaky Butter Pie Crust
Recipe from Five Heart Home
https://www.fivehearthome.com/fool-proof-flaky-butter-pie-crust/
Yield - 2 (9-10 in pie crusts)
Prep Time: 1 hr 20 mins; 20 mins to prep dough and 1 hr chilling time
Ingredients:
1 cup (2 sticks) unsalted butter, cut into 1/4-inch cubes and chilled.
2 1/4 cups all-purpose flour
1 tsp salt
8-10 tbsp ice water
Directions:
Pulse the butter, flour, and salt in a food processor until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.
Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.
Dump the mixture onto a work surface and push it together into a big lump using your hands. Evenly divide the dough in half. Quickly form the halves into two balls and flatten them into 4-inch disks. Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days. Remove the dough from the refrigerator 3 to 4 minutes ahead of time so that it just starts to soften and is easier to roll.
Lightly flour your work surface and rolling pin. Roll out the disk of dough from the center moving outward, turning it a quarter turn and repeating until the diameter of the whole crust is about 4 inches larger than the pie pan. If the edges of the crust start to split, pinch them together before continuing. Once the crust is rolled out, allow it to rest for 5 minutes.
Carefully transfer the pie crust to the pie pan, flute the edges, and blind bake pie for 15-20 minutes to make sure bottom layer of pie dough cooks well.
Part 2
Strawberry Rhubarb Pie
Filling and baking directions.
Recipe from Better Homes and Gardens
Prep time: 25 minutes
Bake time: 50 minutes
Total time: 1hr 15 mins
Ingredients:
1 1/4 cups sugar
3 tbsp quick-cooking tapioca
3 cups rhubarb cut into 1/2 inch pieces
2 cups strawberries, sliced
Pastry for double crust pie
2 tbsp butter
Directions:
Cut rhubarb into 1/2 inch pieces until you have 3 cups.
Slice strawberries until you have 2 cups. Put the rhubarb and strawberry into a large bowl together
Stir together sugar, tapioca, and a dash of salt.
Add sugar mixture to rhubarb and strawberry and toss to coat the fruit. Let sit for 15 minutes.
While fruit mixture is sitting line pie dish with first crust and blind bake for 15-20 minutes with weight on top to make sure that the dough does not shrink.
When the bottom crust is out of the oven, add the fruit mixture into the lined pie pan and lay the second crust over top.
Cut a few holes to let air escape and cover pie edge with foil and place in oven for 25 minutes.
Take off foil and leave in over for another 25 minutes or until pie crust is golden. Serve warm.