Favourite Deep-Dish Rhubarb-Strawberry Pie
Favourite Deep-Dish Rhubarb-Strawberry Pie recipe
Yield
12 servingsPrep
50 minCook
40 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
sugar
|
|
| ⅓ | cup |
all-purpose flour
sifted |
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
cloves
ground |
|
| 1 | pound |
rhubarb
fresh |
|
| 1 | pint |
strawberries
|
*
|
| 2 | tablespoons |
butter
or margarine |
|
|
milk
or cream |
*
|
||
|
sugar
|
*
|
||
| Flaky pastry | |||
| 1 ½ | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 4 | tablespoons |
water
approximately, cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
sugar
|
|
| 79 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
cloves
ground |
|
| 453.6 | g |
rhubarb
fresh |
|
| 473 | ml |
strawberries
|
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 1 | x |
milk
or cream |
*
|
| 1 | x |
sugar
|
*
|
| Flaky pastry | |||
| 355 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 6E+1 | ml |
water
approximately, cold |
|
Directions
Sift flour and salt into a medium bowl; cut in shortening with a fork or pastry blender until mixture is crumbly.
Sprinkle cold water over mixture, 1 tablespoon at a time; mix lightly with a fork just until pastry holds together and leaves sides of bowl clean. Make a ball; flatten it. Wrap dough in plastic and store in refrigerator until ready for use.
Mix sugar, flour, cinnamon, and cloves in a bowl. Wash rhubarb; trim ends; cut into 1-inch pieces (You should have 6 cups). Wash strawberries; hull and halve (you should have 4 cups).
Place both in a large bowl. Sprinkle with sugar mixture; toss lightly to mix. Let stand 15 minutes. Toss again. Spoon rhubarb-strawberry filling into an 8 x 8 x 2-inch baking dish ; dot with butter or margarine.
Prepare pastry:
Roll out to a 10-inch square on a lightly floured surface. Cut in ½-inch strips with a pastry wheel or knife. Weave strips into a lattice. Cover filling.
Turn ends under just enough so that strips touch sides of baking dish. Brush lattice top with milk or cream; sprinkle with sugar.
Bake in hot oven (425 degrees F) for 40 minutes, or until pastry is golden and juices bubble up. Cool. Serve warm with vanilla ice cream, if you wish.
