Strawberry Rhubarb Pie & Grandma’s Pie Crust

July 8, 2019 🔪 Intermediate

Grandma’s Pie Crust

1/2 pound of shortening (…or lard if we could get our hands on it!)

1 cup (2 sticks) of cold butter, cut into small pieces

5 cups of unbleached all purpose flour

2 tablespoons sugar

1 egg

3 tablespoons white vinegar

Icy cold water

Cut shortening and butter into flour and sugar using a pastry cutter or 2 knives moving in opposite directions until it resembles course crumbs. (Food processor is great, too; just giving you Grandma’s method!)
In a liquid measuring cup, beat one egg with 3 Tbsp vinegar. Top egg mixture with icy cold water until it reaches 1 Cup.
Create a well in the middle of the flour mixture and pour egg mixture inside. Lightly mix with knives, your hands or wooden spoon until it comes together. Form into two disks (one a third larger than the other), wrap in plastic wrap and refrigerate for 30 minutes while you prepare the fruit.
Roll out smaller disk on floured surface and gently place in pie plate. Add the filling… recipe below!
Lattice the top crust, crimp edges and then freeze pie for 30 minutes.
Bake as directed in recipe below.

4 cups fresh rhubarb sliced into 1/2” pieces

2 cups fresh strawberries, sliced

1 1/2 cups sugar

1 package strawberry jello

2 Tbsp fresh lemon juice

2 Tbsp arrowroot or AP flour, dissolved in a little water

In a large bowl mix rhubarb, strawberries and sugar together. Cover with plastic wrap and macerate in the refrigerator for 1 hour or on the counter top overnight.
Pour off liquid created from maceration (you can keep this liquid and boil down to a syrup to make a killer sauce for ice cream!).
Mix in the jello, lemon juice and arrowroot.
Place combined mixture in lower pie shell.
Roll out second disk of crust and cut 1” wide strips. Create lattice top by alternating 1” ribbons from both sides.
Using a fork dipped in water or your thumb pressed against two fingers on your other hand, crimp the entire circumference of the crust.
Freeze entire pie for 30 minutes and then place in 400 degree oven. Be sure to place a cookie sheet lined with foil on the lower rack to catch the drips (drips are good!).
After 15 minutes, lower oven to 375 degrees and bake for another 30 minutes.
At 45 minutes, brush surface of pie carefully and quickly with an egg wash (equal parts egg white and water whipped together) and sprinkle with raw sugar. I like to have a partner in this step (one to brush, one to sprinkle) because the egg wash dries up quickly and you need it “wet” for the sugar to stick.
Bake another 15 minutes until insides are bubbling!
Remove from oven and cool for 1 hour before serving.