Strawberry Rhubarb Pie

strawberry rhubarb pie

Happy PieDay Everyone! If you haven’t been able to tell, I’m still in the midst of travelling and “vacation”. Please note how vacation is in quotes. It’s coming on 4 weeks of travelling and this bird is tired of flying. Har de har har, I’m so tired I can’t even crack a good joke.

I’m at BlogHer Food ’12 today and tomorrow, which is thrilling, exhausting, exhilarating and so much fun. I’m taking a quick break after 3 great sessions today and posting this quickly before it’s time to head back downstairs to the evening reception. After that, it’s off to a lovely late dinner hosted by Chobani Greek Yogurt with one of Seattle’s finest chefs cooking up delicacies for a few of us. I’m really excited to meet a few fellow food bloggers from the “online” world as well as partake in a meal  that was created and whipped up only for this occasion! When you’re a food blogger you take every opportunity for someone else creative to create and cook for you. You can sit back, relax and take pictures of someone else’s work for a change.

Then I’m really hoping to catch some decent shut-eye tonight and get ready to tackle day two!

Today’s PieDay post is a strawberry rhubarb pie by a local gal, Jo-Ann Yewchuk of Stony Plain Alberta. She runs a business called Fine Frostings and creates some mouth-watering delicacies, indeed just looking at her website makes me hungry.

So a huge thanks to her and to all my guest posters who have literally saved my bacon – in pie form- the past 4 or so weeks. There will be more guest posts coming up soon, of course, since Pie Day is such a fun and long running event here on The Kitchen Magpie.

For now, enjoy this incredibly delish looking strawberry rhubarb pie, it’s time to start using up that spring rhubarb!

 

Pie Crust

1 cup all-purpose flour

1/3 teaspoon salt
1 tsp of brown sugar
1/4 lb Tenderflake lard
1 egg, stirred slightly
1 tablespoon vinegar
1 cup cold water

Directions:
Stir the flour and salt together.  Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.  In a liquid measuring cup, combine the egg and vinegar.  Add enough cold water to make one cup.  Stir the liquid ¼ cup of the liquid into the flour mixture, adding just enough to make the dough cling together.   Mix with a wooden spoon until mixed thoroughly, then gather the dough into a ball.   Cover and refrigerate for one hour, you can chill overnight, covered, providing you leave it at room temp for 15 mins before rolling.  On a lightly floured surface,  roll into a circle and place in a 9-inch pie plate. Crimp edges and chill until ready to fill.

Strawberry Rhubarb Pie Filling
3 cups of rhubarb, chopped into small pieces
3 cups of strawberries chopped into small pieces
3/4  cup of sugar
3 tbsp cornstarch

1/2 tsp cinnamon
1/4 tsp ground ginger

Crumble Topping
2/3 cup flour
1/2 cup sugar
1/4 tsp nutmeg
1/4 tsp ginger
dash of salt
1/4 cup melted butter

Toss the rhubarb & strawberry filling together and mix the crumble topping.  Fill the chilled pie shell with the rhubarb & strawberry filling and then add the crumble topping.  Preheat the oven to 400F.  Bake the pie on a tray at 400F for 20 minutes, then reduce heat to 350F and bake for about 40 minutes more until the filling is bubbling.  If the crust edge is browning too quickly, cover edges with a thin strip of tin foil.  Allow the pie to cool for 10-15 minutes.  Serve with vanilla ice cream. Makes 8-10 servings.

strawberry rhubarb pie

 

Happy Friday everyone, I hope you have a fabulous weekend! I am getting rather homesick this week and can’t wait to be back in Canada with my kitchen!

Love,

The Having a Blast at BlogHer Food ’12 Magpie

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