Grandma’s Strawberry-Rhubarb Pie
Crust
- 2 cups all-purpose flour (additional flour as needed, up to ¼ cup)
- ½ cup cake flour ((recommended: Soft As Silk))
- 3 tsp sifted powdered sugar
- ½ cup butter-flavored shortening
- ¼ cup salted butter
- pinch of salt
- 1 egg
- 2 tsp vinegar
- ¼ cup ice cold water
Filling
- 2 ½ cups chopped red rhubarb, fresh
- 2 ½ cups de-stemmed, washed and cut strawberries (in larger pieces)
- 1 ½ cups sugar
- 2 tbsp minute tapioca
- 1 tbsp all-purpose flour
- ½ tsp lemon zest
- ½ tsp lemon juice
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 3 tbsp butter, cubed small
- 1 egg white (beaten with 1 teaspoon of water)
- Larger granule sugar (to garnish)
Crust Preparation
Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put the dish in the refrigerator to chill.
Preheat the oven to 425 degrees fahrenheit.
Filling Preparation
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into a chilled crust. Dot the top of the filling with the butter. Brush the edges of the pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and 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. Higher altitude will take 450 degrees fahrenheit and 400 degrees fahrenheit respectively. Let cool before serving.
