Thursday, June 17, 2010

As Promised

A couple of posts back I gave a rather lengthy rendition of my minor freak-out/accidental finding of butter-flavored Crisco while making a pie...and I know you all have been waiting at the edge of your seats for the recipe! So as promised....

Strawberry Rhubarb Pie

Here we go...

You want to begin by making the crust, with BUTTER-FLAVORED Crisco of course :)

I have the recipe posted on an earlier post but I'll copy and paste here for your convenience!


Pie Crust
  • 4 ½ cup of flour
  • 1 ½ cups of (butter-flavored) Crisco and ½ cup of butter
  • Cut shortening into flour
  • Add ½ cup of water
  • 1 TAB lemon juice
  • 1 egg

 1. Form the dough you have just made into a ball 2. place it in a Ziploc bag and 3. put it in the fridge for about an hour!

NOTE: This recipe yields enough dough for two crusts, so unless you are really craving pies you can stick the leftover dough in the fridge and save it for the next time you make a pie!

Continued...

While you're waiting for the dough to chill you can start on the pie filling! Yummmmm :)


You'll need...


a few stalks of this:


 

I think rhubarb is so pretty, look at that rich pink color! Love it!

Note:   PLEASE do not shy away from this because it freaks you out to include something that looks too similar to celery in a dessert...chocolate isn't the only dessert flavor people. Trust me, the rhubarb will not let you down, promise!


Some of these:



My mouth is watering...I may have to go make this again tonight...

By the way...do really good strawberries remind anyone else of this book?



Has anyone else heard of this book? Am I weird? OK moving on.


A little bit of this:


(flour)

and a little bit of that:


(sugar)


Simple enough right? Trust me...it's DELICIOUS.


OK, now you want to chop up about 3 cups of the rhubarb. It should look something like this when you're done:



Notice that the outer peel of the rhubarb can get kind of messy, don't FRET about it too much! It wont affect your pie! You'll want to cut the stalk just like you're cutting celery, easy peasy.


Next you'll want to slice up an equal amount (about 3 cups) of red, juicy, delicious strawberries



Begin by slicing off the green leafy top. Then slice the strawberry vertically about three times. Each strawberry should yield about three to four slices, depending on its size.

When you're done chopping, mix the berries and the rhubarb together in a large mixing bowl.

Next add 2 cups of white granulated sugar and 3 HEAPING tablespoons of flour to your berry-rhubarb mix.

Does anyone need to know what a HEAPING tablespoon looks like?



There you go.

And no, I don't know why I don't give more accurate measurements like converting a "heaping tablespoon" into 1 1/2 tablespoons or something like that. I guess that would just be too boring for me.

Once you've added the sugar and flour it should look something like this:


Don't worry if this looks like twice the size of yours, because it is twice the size of yours :) I had to make two pies for the WHOLE family on Mother's Day remember?

Next, please eat one of the strawberries because they are positively divine.

Hopefully your crust has been in the fridge long enough because it's time to roll



Or it's time for your husband to roll... He's such a good sport!

You're going to want to roll your crust out pretty thin, just be sure not to break it. It doesn't bake as well when you've had to patch it together! 

Trust me I know... 

Once it's as thin as you'd like it, cut out a large circle with a knife. I just kind of eye-ball my pie pan to see how big it should be. I always like to make it big enough so a few inches can hang off the sides, it makes it so much easier to configure the crust later!



Next pour the pie filling in...



You'll want to fill it enough so that the fruit's height is just over the rim of your pan! Now say it with me...

YUM!!


Next, you guessed it, dot generously with butter



After the filling is in with the butter you'll want to cut out another large circle of your dough. It should be just a tad smaller than your bottom crust.

Once your top crust is on, fold in the excess dough from the top and bottom to seal them together with your fingers. Then you'll want to create aerated vents in the top...REALLY it's just an excuse to be artistic! Cut out a heart silhouette or write your hubby's name, get creative!

Now you'll want to stick your pie into a pre-heated oven at 425 degrees for 15 minutes.
Then take it back down to 350 degrees and keep baking for another 30 to 40 minutes.

The best way to know if your pie is ready is to turn the oven light on to see if it's still shiny. If it's still shiny keep it in for another 10 ish minutes. If it's matte then it's ready to come out!



Now don't judge, this isn't the prettiest pie I've ever made...we were kind of in a rush...but it did taste fantastic

Slice this up in triangle-shaped pieces and serve with a generous scoop of vanilla bean ice-cream!

You'll be the most popular girl (or boy) in the room!

I definitely recommend this recipe to EVERYONE. It's a delicious summer treat :)

I do have one DISCLAIMER:

As portrayed in the above photo this pie can get a little messy...and presentation may be somewhat difficult. That wont be a problem if you're like me but if you are one to who would stress about the mess I would recommend using this recipe for a cobbler instead! Use the same filling and crust recipe. Just put the filling in a glass cake pan and put a thin layer of crust on the top. Bake at 350 degrees for 30 minutes!  


I hope you guys enjoy this recipe as much as I do!

I love making pies, especially because I feel kind of like Snow White when I do






Happy Baking!

5 comments:

  1. How much is a TAB of lemon juice? I liked the pic of the heaping flour... And, I've never bought rhubarb before, where is it in the grocery store? By the celery maybe? Thanks for the recipe- I think I'll try it Sunday!

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  2. Looks DELICIOUS!! I might have to try that recipe ... although pies kind of scare me and I've never cooked with rhubarb. Looks like you guys are doing well. We miss you!

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  3. Looks great, I have never used rhubarb either. However, in our area we have been informed that there is ZERO rhubarb to be found (random I know) but all the grocery stores here don't have any (my friend called). Anyhoo, just an idea that you might want a recipe blog is more than 50% of your posts are food related, lol. But I do enjoy your inclusions of Snow White and children's books, only you Jessica, haha.

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  4. Steph- You guessed it, it's in the produce section, usually by the celery!

    Brittney- Don't be scared! They're actually pretty easy, and rhubarb is the best! It makes the pie have kind of a tangy taste, SO yummy.

    Kasee- That is so sad about the lack of rhubarb in Chino Hills, maybe we can get some at the Farmer's Market Saturday! haha and I have thought about doing a food blog but I kind of like it on my regular blog! We'll see!

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  5. I am totally going to make that! Rhubarb is my Dad's favorite! It looks delicious :)

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