Surprising someone with their favorite food is something I love to do. Yesterday when I came into Bethany I found the Sister in the kitchen doing just that. A guest from 20 years ago had returned to be with us, and the Sister was preparing dinner for him and those who would be eating with him. Remembering that he had loved our strawberry rhubarb pie, she was making one for dessert to go with the meal.
This pie has been a favorite of many when we serve it in the guest house or for retreats and at certain times offer it for sale at our Priory gift shop. We grow both the berries and rhubarb in our gardens which I feel gives the pie extra special flavor. However it’s delicious made with the fruits from any source even if they’re not
homegrown.
homegrown.
Leaving Bethany I went out to the gardens to check the Rhubarb patch still partially covered with snow…Sure enough brave little rosy buds were pushing their way up through the frozen soil as if to assure me that we could indeed look forward to this favorite pie in the days ahead.
SERVINGS8peopleCHANGE SERVING SIZEpeople |
COOK TIME45-50 inutes |
PREP TIME30minutes |
READY IN1 hr20 minutes |
Ingredients
- Pie Filling
- 2 cups rhubarb 1-inch thick slices (about 5 stalks)
- 2 cups strawberries halved if needed
- 1 1/2 cups sugar
- 1/2 cup flour all purpose
- 1/2 tsp salt
- Double Pie Crust
- 2 2/3 cup flour
- 1 tsp salt
- 1 cup Criso
- 1/2 cup water
- sugar large granule sugar for garnish
Instructions
- Preheat oven to 425° Fahrenheit.
- For the pie crust: Combine the salt and flour together.
- Cut the shortening into the flour mixture using a pastry cutter until it is about pea size pieces.
- Add the water to the flour a little at a time using a fork to lightly mix it. Continue to add the water until the dough just comes together – don’t over work the dough or it will become tough.
- Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.
- Once it is ready divide the dough in half and roll out the bottom crust and place in a pie dish.
- Combine the rhubarb, strawberries, sugar, flour, and salt.
- Turn into the unbaked pie shell.
- Roll out the top crust and place over the filling. Crimp to seal edges and make a few slits along the top.
- Brush with egg white wash and garnish with large granule sugar.
- Bake at 425 degrees Fahrenheit for 15 minutes.
- Decrease temperature to 375 degrees Fahrenheit and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.
Notes:
Rhubarb is tart. The strawberries provide sweetness but, depending on your taste, you might want to add more sugar.
