Friday, July 23, 2010
My first Strawberry Rhubarb Pies!!
Just out of the oven.. and gorgeous!! I am so excited.. I did tweak something, All my Grams had was Rice milk, so I used that as the glaze, I think egg yolk or regular milk will make a more golden color, but I am very happy with the out come, I mean its been "years" since I have made any type of fruit pie!!
I also found this fab old rolling pin and pastry blender in her drawers. They were from her past relatives, I want to say her grandma? or great grandma? I have a horrible memory!! but there are pics of them here as well, this is a pic-a-holic post!!
Pastry for Double pie crust:
2 c all purpose flour
3/4 tsp salt
2/3 c unsalted butter, well chilled
6-8 tbsp cold water
1 tsp powdered sugar
In a bowl, combine flour, salt and powdered sugar. Cut in butter until crumbly. Gradually add water, tossing flour with a fork. (I ended up adding slightly more than called for. The recipe called for shortening, she refuses to use it, I am good with the occasional shortening in a pastry dough but went with it hehe. I used my hands in the end to bring the dough together. Do this quick to NOT melt the butter) until dough forms a ball. Divide dough in half so one ball is slightly larger than the other.
Chill dough until ready to roll. ( I always chill my dough for at least 10-15min so that the butter can re-chill and not be melty for a flakier crust)
Roll out the larger ball to fit a 9-10 in pie plate. Transfer to pie plate, (it requests to trim the pastry but I leave it and roll it over the top crust so that it is less likely to spill over ).
Poor in desired filling into crust.
Roll out second ball, cut slits in pastry. Position over filling. Trim to one inch of edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe.
2/3 c sugar
1/2 c splenda
4 1/2 c chopped Rhubarb
4 1/2c chopped Strawberries
1/3 c water
3 tbsp cornstarch
milk and sugar for top of crust
Preheat oven to 425.
In a large bowl, mix Berries, Rhubarb and Sugar. In a small measuring cup add cornstarch to water and mix. Pour over berry mixture and mix. Let stand for 30min.
Cover the edges with foil. Bake at 425 for 15min. Turn down oven to 375 and bake for about 45min more, or until bubbly and golden. Cool on wire Rack.
I have to admit, at first I was not thrilled about a Strawberry Rhubarb pie, the only time I tried one was years ago.. many years ago, and I recall not liking it, well after being good, and waiting several hours we sliced into this beautiful baby, and it was so nice!! it had just a little bit of excess juice which I like and it held together, and the smell, oh my it was so delightful!! I couldn't wait to try.. and one bite I was sooo sold!! I loved it!! so did the stepdad!! and Grams.. shoot she had it for breakfast after we left and said she loved it!! has decided that the frozen one will be taken to a pot luck! YAY!!
I am already thinking of variations!! I think there needs to be vanilla bean in one.. or cinnamon.. shoot.. maybe some brandy for a liquored up pie ;) I have no idea except that I want to make more, and for that matter more pies!! I really loved making them!! and well.. wouldn't hurt to finesse my techniques!! I so love to bake, and am so glad that I got to do something for my Grandma on the one day I was able to be there, now I will admit driving there and then driving back was exhausting, but worth it!