strawberry rhubarb pie

June 19, 2011 § Leave a comment

(previously posted on fatmazkitchen)

For a few days now the strawberry rhubarb pie was on my mind. As the weather is heating up here in Dubai, marking the beginning of summer, I can’t stop thinking of all the lovely fruits it brings, most importantly the berry season! I saw Cindy Crawford make this pie on the Oprah show a few years ago crowning it her best pie ever. I tried making it and it was surprisingly easy with a fool proof pie crust recipe! This was adapted from www.saveur.com

For a few days now the strawberry rhubarb pie was on my mind. As the weather is heating up here in Dubai, marking the beginning of summer, I can’t stop thinking of all the lovely fruits it brings, most importantly the berry season! I saw Cindy Crawford make this pie on the Oprah show a few years ago crowning it her best pie ever. I tried making it and it was surprisingly easy with a fool proof pie crust recipe! its low fat so you don’t feel guilty eating it. i wanted to try it with a spelt flour crust but i was craving it so bad and forgot to get the flour from the grocery store.

It was hard to wait for it to cool. watching my clock reach 12am! I ran down stairs and plated a slice poured a glass of cold milk and enjoyed it on the couch while watching TV.

Strawberry rhubarb pie:

This recipe is from Saveur Magazine, Home baker Louise Piper won a 1997 blue ribbon at the Iowa State Fair with this pie. The recipe appeared in Leah Eskin’s “State Fair” (July/August 1998).

For the crust:

  • 2 2/3 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 6 tablespoons cold milk

For the filling:

  • 1 1/4 cups plus 2 teaspoons sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 3 cups halved strawberries
  • 2 cups thinly sliced rhubarb
  • 2 tablespoons butter , cut up
  • 2 teaspoons milk

To make crust, preheat oven to 400°F. Mix flour and salt. Measure oil and milk together—don’t stir. Add to flour. Make crust on wax paper.To make filling, mix sugar, flour, nutmeg and cinnamon. Add fruit, stirring to coat. Can set aside in fridge and then drain later. Note: If adding blueberry or peach, add lemon zest. (its very important to drain or else you’ll get a soggy pie)Fill crust with filling. Scatter butter. Add top crust. Pinch edges and ventilate the top. Brush with milk. Sprinkle sugar on top. Bake on cookie sheet for 50 minutes. Can cover edge with tinfoil if cooking too fast.

Allow to cool 1 hour before serving.

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