Annies Home a place where I love to share tips, recipes and wonderful products that I find for our family along the way.
Saturday, April 6, 2013
Strawberry Rhubarb Pie
This recipe is for my daddy who passed way to soon. He loved strawberries and always had a large strawberry patch when I was a kid as well as rhubarb that he grew himself. Because he preffered pie over cake mom would make him a pie like this for special occasions.
About 2 1/4 cups all-purpose flour
About 3/4 cup sugar
1/4 teaspoon salt
3/4 cup (3/8 lb.) butter or margarine
2 cups sliced strawberries (1/2 in. thick)
2 cups sliced rhubarb (1/2 in. thick; about 2/3 lb.)
1/2 teaspoon ground cardamom
In a food processor or a bowl, combine 2 cups flour, 1/4 cup sugar, and salt. Cut all but 2 teaspoons butter into small pieces and add to flour mixture. Whirl or rub in with your fingers until fine crumbs form. Add 1/4 cup water; whirl or stir with a fork just until dough holds together. Pat into a smooth 5-inch round. Wrap airtight and freeze until slightly firm, about 15 minutes. Meanwhile, in a bowl, gently mix strawberries, rhubarb, 1/2 cup sugar, 3 tablespoons flour, and cardamom. On a lightly floured board, roll dough into a 14-inch round. Slide onto a 14- by 17-inch baking sheet; if dough tears, press back together. Stir berry mixture; spoon evenly onto pastry, leaving a 3-inch border. Fold dough border over edges of fruit, tucking to incorporate excess pastry. Melt remaining 2 teaspoons butter in a microwave-safe bowl in a microwave oven at full power (100%), about 15 seconds. Brush pastry rim with butter and sprinkle with 1 teaspoon sugar. Bake in a 375° regular or 350° convection oven until pastry is browned and fruit bubbling, 40 to 45 minutes. Let cool at least 30 minutes. Slide a long metal spatula under pastry to release. Slide pie onto a platter. Serve warm or cool. Cut into wedges.