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Sunday, June 16, 2013

Strawberry Rhubarb Pie

Today is Father's Day and I am busy making pies for a family BBQ this weekend.  My first pie is a yummy strawberry rhubarb...both strawberries and rhubarb are available at the farmer's market now.
This pie is sweet yet sour too.  It is great with a scoop of vanilla ice cream.

For the pie you will need one double crust pie dough.  You can just buy that premade pie dough or make it yourself.  Put one crust in the bottom of a 10 inch pie plate. 

3 c. rhubarb stalks cut into 1/2" pieces
1 1/2 c. strawberries, stemmed and sliced
1 c. sugar
3 T. quick cooking tapioca
1/4 t. teaspoon of salt
1 t. grated orange peel

Preheat oven to 400.

Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind.  Let sit for 10 minutes.  Pour into the pie plate.  Top with an additional pie crust.  Pinch the edges to seal.  Cut slits in the top for the steam to escape.

Bake at 400 for 20 minutes.  Reduce the heat to 350 and bake 30 more minutes.  Cool warm or cold.

Pie crust (for those who want to make it themselves)
2 2/3 c. flour
1 t. salt
1 c. butter
Put all ingredients in a food processor and process until the butter is cut into very small pieces.  Then add  7-8 T. water.  Continue to process until dough comes together in a ball.  Take out of the food processor and divide int 1/2.  Roll out into 2 circles slightly larger than your pie plate.

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