strawberry rhubarb pie

Strawberry and rhubarb pie. It's all the rage right now, everybody is doing it. And after baking this beauty i can see why!



After a little rummaging around i found a recipe here on Epicurious via (i know Smitten Kitchen again? she's a big fave of mine!) go here Smitten Kitchen =)

The recipe is fairly straighforward. I read a lot of the reviews, which helped in regards to runny pie filling and baking times. I didn't have a problem with the pastry, i make enough of it these days i guess you end up getting a feel for it! I did use all butter, as i didn't have the vegetable shortening, and it still made great pastry! If you are unsure i suggest using a recipe for the crust that you know and are familiar with.

Serves 8

This is a pretty pie, with the perfect combination of strawberries, rhubarb and cinnamon, and a delicate, flaky crust.

Ingredients For Pastry
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water

For Filling
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt

1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
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Preparation Make Crust:
Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make Filling:
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

Personal Notes:
I read a lot of the reviews and there is a lot of comment about runny filling. I had a little bit of overflow and runniness during baking, but i baked it in total for 45 minutes at 200C, covered in foil, then 45 minutes on 180c uncovered. I just watched it closely in the last 15 minutes so it didn't burn. My sauce thickened up nicely!! And it tastes SO GOOD! =)

You know you want a slice!! =)