Strawberry-Rhubarb Pie

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Here's a recipe from the cute little " Babe " cookbook (vegetarian, of course!):

 

* Exported from MasterCook *

 

Sweet & Tangy Strawberry-Rhubarb Pie

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Pies & Pastries " Post "

 

Amount Measure Ingredient -- Preparation Method

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CRUST:

1 1/2 cups all purpose flour

1/2 teaspoon salt

10 tablespoons solid vegetable shortening

3 tablespoons ice water -- (3 to 4)

 

FILLING:

1 pint small strawberries

2 cups 1/4 inch diced rhubarb (8 ounces fresh or 10 ounce frozen and thawed)

3/4 cup granulated white sugar

2 tablespoons water

3 tablespoons cornstarch

3 large egg yolks

1/4 cup light cream

 

TOPPING:

1/2 pint heavy cream

2 tablespoons granulated white sugar

1/2 teaspoon vanilla extract

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MAKING THE CRUST: In an ample bowl, stir together the flour and salt. Using a

pastry blender or 2 knives held like a scissors, cut in the shortening until the

mixture is crumbly. Add the ice water, a tablespoon at a time, tossing with a

fork, until the dough comes together in a mass. Shape into a ball.

On a lightly floured surface, roll out the dough into a 13 inch round, 1/8

inch thick. Fit into a 9 inch pie pan. Trim edges and make a standup edge. Crimp

or flute edge, as you like. Prick the bottom and sides of crust with a fork.

Bake in the 450 oven until the crust is light golden brown, about 10

minutes. Set aside on a wire rack to cool. You can turn the oven off now.

 

MAKING THE FILLING: Rinse, hull and quarter the strawberries, and reserve.

In a heavy medium-size saucepan, combine the rhubarb, sugar, and the water.

Bring to boiling over medium high heat, covered, and stirring occasionally.

Reduce the heat and simmer, covered, again stirring occasionally, until the

rhubarb is softened, about 4 to 5 minutes.

Meanwhile, in a small bowl, stir together the cornstarch, yolks, and light

cream until very well blended. When the rhubarb is softened, stir a little of

the hot rhubarb mixture into the yolk mixture. Now, stir the yolk mixture into

the rhubarb mixture in the saucepan. Over a medium low heat, stir the filling

until bubbly and thickened, a minute or two. Then simmer for 1 minute more.

Remove from the heat, and stir in the strawberries. Let the filling cool

slightly, about 10 minutes. Then pour the filling into the crust, and place in

the refrigerator to chill and set, 3 to 4 hours.

 

MAKING THE TOPPING: When ready to serve, in a chilled bowl, combine the heavy

cream, sugar and vanilla. With an electric mixer on medium speed, beat the

cream until soft peaks form. Spoon a dollop on each serving.

 

For a final flourish, place a perfect strawberry on each plate.

 

MAKES 6 TO 8 SERVINGS

 

 

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NOTES : NOTES: