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Strawberry Rhubarb Pie
Y: 1-10 inch
pie
1 recipe pie dough, below
8 cups total of halved
strawberries and rhubarb
1 ¼ cup sugar
5 T. Cornstarch
¼ t. nutmeg
Pinch salt
1 T. lemon juice
1-2 T.
diced cold butter
Combine all in
bowl and let sit 10 min. Roll out the pie dough into two 11
to 12-inch circles. Place on circle in a greased 10–inch pie
pan. Place the fruit filling in the pie shell. Cover with
the second pie dough circle and crimp the edges.
Sprinkle
the top with about 1 T. sugar.
Bake in 350 oven about 90
min. or more, or until it bubbles in the center of the pie.
Pie Dough
Makes a top & bottom
for a one-9 or 10-inch pie
2 cups flour
1 T.
Sugar
Pinch salt
6 oz. (1 ½ sticks) butter, cut in
pieces, cold
¼ cup vegetable shortening, cold
~¼ cup
cold water
Combine the
flour, sugar, salt, butter and shortening in processor and
mix until fat is in small crumbs. Slide the mixture into a
large bowl and by hand add just enough water to bring it
together. Gently form into 2 discs, wrap and chill 1 hour or
more. |