The temperature has been soaring again last week and with that comes the mood to bake, right? Ha! Okay, so most people would find a pool and a cold drink and not leave it until bedtime, but for some reason I felt like baking a pie in a +35ºC ( that’s 95º for all you fahrenheit people) apartment with zero air conditioning. Genius, I know.
The point is I made my very first strawberry rhubarb pie from scratch and it was amazing, if I do say so myself (and I totally do). I used my go-to pie crust recipe and a filling recipe from Sally’s Baking Addiction.
It was the perfect balance of sweet and tangy, and didn’t fall apart into a soupy mess when I cut it. Yay!
I’m lazy and don’t like clicking through to other links when I’m looking for a recipe, so if you don’t want to go to the links above than just keep scrolling and you’ll find both recipes in one convenient place ;)
- 2 cups of flour
- 3/4 tsp salt
- 1 cup shortening (I use Crisco)
- 1 egg
- 2 tbsp cold water
- 1 tbsp vinegar
Mix the flour and salt together in a mixing bowl
Cut in the shortening with a pastry blender or knives until it’s somewhat crumbly.
Mix the egg, cold water, and vinegar together in a bowl and pour it over the dough mixture. Mix it with a ford until it forms a dough and then use your hands to form it into a ball.
Split it in half to form 2 balls, wrap each piece in plastic wrap and chill in the fridge for about 15 minutes.
After they’re chilled, clean up your work surface and lightly flour it.
Roll out the dough onto the floured surface with a floured rolling pin. It’s going to be sticky as you roll it so make sure to keep dusting flour underneath the dough and on your rolling pin.
Roll it into a circle-ish shape making sure it has an even thickness all around. You’ll know if you have a big enough shape if it’s larger then an upside down pie plate by about an inch. If you need photos then check out the post I linked to earlier (HERE). I have step by step instructions over there.
Now here comes the slightly tricky part: getting the dough into the pie plate. Place your rolling pin on one of the edges of the dough and gently lift the dough back onto the pin. Roll it backwards to lift most of the dough off the counter and onto the rolling pin. Then slide the pie plate underneath the rolling pin and roll it back onto the pie plate. (again, those photos are kind of handy if none of that made any sense to you)
Now you can adjust the dough to center it on the plate and you’re good to go! If the dough does happen to tear along the way you can either press it back together, “mend” it with leftover pieces of dough, or if it’s unrepairable just roll the dough back into a ball and start over. I wouldn’t suggest doing that more then once though because if you over work the dough it gets tough and not as flaky when it’s baked.
For the top you can either roll out the second piece of dough into a circle to cover the whole top, or slice it into strips to make a lattice on top. I looked it up on Pinterest and it’s not nearly as hard as it looks. Plus, it looks way fancier and impresses people before they even taste it ;)
But before you add the top you need your filling!
Strawberry Rhubarb pie filling (original source, Sally’s Baking Addiction)
- 3 cups chopped rhubarb (about 10 stalks)
- 2 1/2 cups of sliced strawberries (about a 1 lb basket)
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon orange juice
- 1/2 teaspoon vanilla extract
Mix all ingredients in a bowl.
Seriously. That’s it. Might as well eat some strawberries now to reward yourself for that hard work ;)
Put that top on your pie, trim the overhanging dough on the crust, and press the edges together with your thumbs or a fork to steal it.
Bake at 400ºF for 20 minutes, and then reduce heat to 350ºF and continue baking for another 25 minutes or until your crust is golden. If it’s browning to quickly then put some foil on the top to slow that down.
When it’s done, remove from oven and let it sit on a cooling rack for 3 hours before cutting into it. This lets it set and prevents that liquid mess that fruit pies sometimes turn into.
Serve with some vanilla ice cream!