Recipe by SpchTeachCooks
Yaay! It's strawberry season right now here in California, time to make my favorite pie. Want to post this for safekeeping here as I just had a scare and couldn't find my cookbook - this is not a recipe I want to lose! Got it from Good Housekeeping Book of Desserts, which is one of the best cookbooks on sweets that I have ever found! I have been making this pie for years now, and it's one of the few things that my incredibly over-picky kids will eat. Does take a bit of time and effort, between making the crust and sweetening/juicing up the berries, then baking and letting it cool for a bit. You can vary the top crust, I like the "criss-cross" lattice look for this one with the juicy red berries oozing on top. GREAT tasting on its own, but, if you add fresh whip cream and/or ice cream on top when it's still just a little warm, it is fantastic!
- 2 pints strawberries
- 1 lb rhubarb (without tops, or can use frozen)
- 1 1⁄4 cups sugar
- 1⁄3 cup all-purpose flour
- 2 tablespoons quick-cooking tapioca (to thicken it)
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon salt
- pastry for double-crust pie (*see notes)
- 1 tablespoon butter (or margarine, if you prefer)
- 1 tablespoon milk
Directions See How It's Made
- Hull strawberries, cut each in half. Cut rhubarb into 1/2 inch pieces (or if using frozen, thaw and drain).
- In large bowl, gently toss berries and rhubarb with sugar, flour, tapioca, vanilla extract, and salt.
- Let strawberry-rhubarb mixture stand 30 minutes to soften tapioca, stir occasionally.
- * While waiting, prepare pastry dough (*Pie Crust: my favorite personal recipe is 2 cups flour + 6-7 tablespoons of Crisco butter flavor shortening, mashed together till forms crumbles and a few tablespoons of ice cold water stirred in until it forms a dough, then divided into 2 balls, wrapped in plastic wrap, and chilled until you're ready to roll it into pie crusts).
- Preheat oven to 425 degrees Fahrenheit.
- Roll out dough, put one crust in deep pie plate, fill pie with berries mixture, Top with bits of butter.
- Roll 2nd crust and cut into 10 strips -- 5 will go one direction, other 5 will cross over first 5 to form a lattice (a picture would be worth 1000 words here). Press/crimp sides of pie. Brush lattice surface with milk.
- Bake in oven for 50 mins.or until it looks golden brown on top. (Keep a baking sheet under pie pan in case of juices flowing over side of pie dish).
- Should let pie stand about an hour to cool down a bit and let juices set, but I have a hard time waiting THAT long.