For this Week’s Fiesta Friday get together I have grafted three recipes to make this Strawberry Rhubarb Pie with French Pastry Crust Recipe. The technique of grafting recipes I borrowed from my friend Richard, who is a very creative cook/chef, at present is working in the catering world.
This Strawberry Rhubarb Pie is being shared at Fiesta Friday #175 – Hosted by the originator of this food share of international cooks! Join us here and share a recipe.
Homemade Strawberry Rhubarb Pie with French Pastry Crust
June 4, 2017 Sunday
Well, the farmers market is going strong in Minneapolis. It is loaded with gardening plants and herbs for peoples’ city gardens. There are new food stands, clothing, jewelry and specialty foodstuff. I picked up some strawberries and rhubarb. It’s strawberry-rhubarb pie time.
For this experiment I used three different recipes. My standby recipe for the strawberry and rhubarb deep dish pie is from another blog post of mine from a few years back. You will find the full recipe at this link:
From: Kay Fowler and Ella Smallingan “Kitchen Kompanion: Recipes by the Members of the Lansing Christen Reformed Church”; Ladies Christian Fellowship Lansing Michigan; P. 141. Year Unknown.
2 cups of rhubarb (1-inch pieces)
2 cups of whole strawberries
3 table spoons of quick cooking tapioca
2 tablespoons of butter
1½ cups sugar this amount makes a sweet pie. I use 1 -1/3 cups
¼ teaspoon salt
Additions to the above ingredients for the fruit mixture – this time around are:
1 tablespoon of lemon juice
1/8 teaspoon of cloves
1/4 teaspoon of cinnamon
Directions from the deep dish Strawberry Rhubarb Pie – Edited version for today’s pie.
Combine rhubarb, strawberries, tapioca, sugar, salt cinnamon and cloves with one tablespoon of lemon juice in a bowl. Set aside for 30 minutes. Now make the french pastry dough.
Nice French pastry crust recipe from: All Recipes.com – Retrieved June 4, 2017 – edited by me.
http://allrecipes.com/recipe/15075/french-pastry-pie-crust/ (Oh was it worth it!)
3 cups flour
3 tablespoons white sugar
1-1/2 teaspoons salt
1 cup shortening – read two sticks of butter = one cup or 16 tablespoons
1 teaspoon distilled white vinegar
5 tablespoons of water
Combine the flour, white sugar, salt in a large bowl and mix well. Then cut in the butter. Massage with your hands until it is mostly like cornmeal in texture. Takes a few minutes, but it’s very relaxing.
Combine the egg, vinegar and 4 tablespoons of water together. I used a little hand whisk until it was slightly frothy. (Wait. Doesn’t It Say 5 tablespoons of water?)*
Okay gradually add the liquid ingredients to the flour mixture with a fork and form a ball…Instructions say: “Add one more tablespoon of water if necessary.” (*Darn it! That’s just confusing. I needed that 5th tablespoon of water. Lucky I hadn’t gotten to the ball stage yet. I had some of the liquid left to add that last tablespoon of water.)
Then work it into a ball and cover with cling wrap, refrigerate and wait 20 minutes. (Recipe said 10 minutes. Needs longer time to chill it.)
It rolls out like a dream. Not exaggerating either.
Cut the dough into two halves. Roll the pie shell out and put in the bottom of your pie pan. Fill with your rhubarb strawberry mixture – use a spoon to distribute the fruit evenly. (I have learned to roll dough out on a sheet of parchment to be able to flip the dough into the pie pan.)
Roll out the top and cut out 1” wide strips and make a lattice. (I winged it.) The professional lattice picture part can be found at Food.com – strawberry rhubarb pie: Retrieved June 4, 2017
From this recipe, I also used a beaten egg for the rim of the shell to make it easier to lay the lattice on. Use the rest of beaten egg to cover the lattice pieces.
Pie with lattice is a new thing for me. I went a little creative. Let’s blame the music I was listening to that spurred me on. It looks like a spider went wonky. But it works.
Cooks note from Food.com recipe: put the pie on parchment paper on a cookie sheet to protect your oven!
Place in the oven at 425 degrees for 15 minutes (Use a timer.) Then turn the oven down to 375 degrees and bake for 50-60 minutes. I took it out at 50 minutes. The pie was bubbling really well. soooo…. It’s messy! Let cool. If you have an overflow, there is clean up, but you have the parchment paper under the pie to make it easy.
There is overflow especially when you add extra fruit like I did. You are warned.
Hey! It’s art for arts sake. Also adding the lemon juice gives it a tart flavor that is not too strong and is complimented by vanilla ice cream. If you like sweet leave that out.
Thanks to all the inspiring recipes and elements that came together today to make this strawberry-rhubarb pie recipe a success.
Taking this to Sunday dinner and there will be vanilla ice cream. (Oh Yum.)
The dinner ‘word’ was “keep this recipe”. Approved by all!
Best of all, I had enough dough left over to make a small quiche with asparagus and mushrooms.
That’s nice to eat for breakfast or lunch.
Thanks for stopping by my kitchen.
Have a happy day wherever you maybe.