I can remember how much I loved strawberry- rhubarb pie when I was a little girl. I haven't had it since I was in the fourth grade and I have never forgotten how much I enjoyed it then! Well, my rhubarb plant went to seed this year and I was pretty upset. So when my friend told me that she was cutting rhubarb, I begged for some. She was so sweet and brought me 20 cups! Already chopped and ready to use too! Thanks Kristi! Well, I went in and bought me some strawberries and made me a pie! Can I just tell you how much I love my Cast Iron Pie Pan... The pre-seasoned finish is non-stick and sooo easy to clean! It cooks the crust so evenly and besides, the rustic look of it, I just love! I found a recipe on Food Network's website and changed it a little to my liking. It also had a way different recipe for a pie crust and I love my pie crust so I used it instead! I use the Classic Crisco recipe and it always turns out perfectly! This pie just made me smile!! The tart rhubarb and the sweet strawberries with a flaky crust.... mmmmm mmmmm good! My mouth is watering now for another piece!! It's just as good as I remember it being!
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Strawberry Rhubarb Pie
original recipe from Food Network
adapted by From Cupboard to Cupboard
1 cup butter flavored shortening
2 2/3 cup flour
1 tsp salt
7 Tbsp cold water
In a medium bowl, whisk together flour and salt. Add shortening and cut into with knives or pastry cutters until mixture resembles pea-size meal... Add cold water and mix with hands. Add more water if necessary. Divide into two portions and roll out to a 10" circle.. Place in pie pan...
2 1/2 cups chopped rhubarb
2 1/2 cups de-stemmed, washed and cut strawberries
1 1/4 cups sugar
3 Tbsp. tapioca
1 Tbsp. flour
1/2 tsp lemon peel
1/2 tsp lemon juice
1/2 tsp cinnamon
1 tsp vanilla
3 Tbsp butter, cut into small cubes
Sugar for garnishing
Mix all ingredients except for butter. Pour into pie shell. Dot butter cubes on top of filling. Top with crust... cut into, however desired! Sprinkle sugar on top for a pretty look :-)
Bake at 400 degrees for 45-50 minutes or until filling bubbles... Serve with Vanilla Ice Cream while still warm! FYI: Filling sets up more the colder the pie gets...