Strawberry Rhubarb Pie
(Adapted from the
3 cups rhubarb stalks cut into 1/2 inch pieces
(Trim outside stringy layer of large rhubarb stalks; make sure to
trim away any and discard of the leaves which are poisonous; trim
1 cup strawberries, stemmed and sliced
1 cup sugar (adjust to sweetness of strawberries)
3 Tablespoons of quick cooking tapioca
1/4 teaspoon of salt
1 teaspoon of grated orange peel
1 Tablespoon of orange juice
1/4 teaspoon of cinnamon
Unbaked pastry for two-crust 9 inch pie
(If making a 10 inch pie, or just want more
filling, use 4.5 cups of rhubarb, 1.5 cups strawberries, and 1 1/4
cup of sugar)
Preheat oven to 400°F.
1 Mix the rhubarb and the strawberries with the
sugar, tapioca, salt, orange rind, orange juice, cinnamon and let
sit for 10 minutes.
2 Turn into a pastry lined pan. Top with the
pastry, trim the edge, and crimp the top and bottom edges together.
Cut slits in the top for the steam to escape.
at 400°F for 20 minutes, reduce heat to 350°F, and bake an
additional 30-40 minutes longer. Cool on a rack. Serve warm or cold.
If you do cool to room temperature, the juices will have more time
3 cups unbleached flour
1/2 cup chilled oil, canola oil is good
1/2 to 1 cup water, chilled
1-3/4 teaspoons salt
1-2 teaspoons sugar (optional)
Measure flour and salt into large bowl. Add oil, then mix with a
fork or pastry blender, cutting flour-oil lumps apart until mixture
resembles coarse sand.
Add 1/2 cup water and stir into the flour mix. Dough should be moist
enough to shape into 2 large balls, yet dry enough not to stick to
your hands. If needed, add more water, a tablespoon at a time, until
this consistency is reached.
After shaping dough into 2 large balls (for the upper and lower
crusts), roll with a rolling pin on a floured surface until roughly
1/8" thick. Line pie plate with rolled dough.
If the pie recipe calls for a baked lower crust, prick the crust
with a fork approximately every 2 inches to avoid bubbles. Bake in a
preheated oven at 400 F for 20 minutes or until the crust starts to
Follow directions of recipes calling for unbaked crusts. To stick
upper and lower crusts together, spread water at the points of
contact, then apply pressure to stick. After sealing pies with an
upper crust, remember to prick the upper crust with a fork, to allow
steam to escape while baking.