Thursday, September 2, 2010

Strawberry Rhubarb Pie

Last week I made this pie for a pie contest at my Dad's work party. I got the rhubarb from my neighbor Karen, she has been growing some in her garden this year. Karen had made this pie for us at the beginning of the summer and it was delicious so I figured it would be an instant winner. 

It looks like too much filling in the pie, but it cooks down so it will be just right. Yes, that is chunks of butter on top. :)

 This is what it look like in dough before I baked it. 

Once it was done baking I wanted to get the sticky juice off the pie tin so it would look nice and presentable. I also didn't want it stuck to the pizza pan I had cooked it on to catch the juices that would run over the edges of the pie. As I was lifting it off I told my Mom to hurry and wipe it off with a wet paper towel. Well, how my hands were placed with the hot pads caused me to squish the pie together a little, which than in turn cause hot liquid to pour out right onto my Mom's arm! :( I felt terrible! After she was burned I kind of dropped the pie cause it was burning me through the hot pads. I ended up breaking some of edges of the flower petal design and the tin was squished on one side. My Dad didn't mind, he said he was gonna take it any way. :) It really didn't look to bad, but I think for this type of a pie I should have skipped the flower design and stuck with a normal top crust. I didn't win the pie contest. I got beat by a Banana Cream and a Pecan Pie. I think it would be fun to enter another one though.

 Strawberry Rhubarb Pie

1 1/3 cups sugar
2 1/2 Tbsp. cornstarch (my pie was a little runny, so you might was 3 Tbsp) 
2 tsp. grated lemon zest
1/4 tsp. salt
2 1/2 cups fresh strawberries (or really any berry you would like)(I did 3 cups)
1 1/4 lb. rhubarb stalks, peeled if stringy and cut in 1/2 inch pieces, to make about 4 cups (I would do 3 1/2 cups)
2 Tbsp. unsalted butter, cut into small bits

Preheat oven to 425. Roll out half of pie dough for the bottom crust and fit into a 9 inch pie pan. Roll out remaining dough for the top crust, set aside on a sheet of wax paper. In a small bowl, using a fork or whisk stir together the sugar, cornstarch, lemon zest, and salt. Set aside. In a large bowl, toss the berries and rhubarb together. Add the sugar mixture and toss to combine and coat fruit evenly. Pile the mixture into the prepared pie pan, mounding the fruit in the center. Scatter the butter over the filling. Put on the top pie crust, then trim and flute edges. With the point of a sharp knife, cut out a few vents in the top for steam to escape. Bake for 20 minutes, than reduce heat to 350 and continue baking 35 to 40 minutes loner, until the top crust is well browned and the juices are bubbling. Serve warm or at room temperature.



Shelly said...

I bet you only had issues with your pie because you were taking it somewhere and wanted it to look nice - that always seems to happen to me! I can make something half a dozen times with no problems, but as soon as I make one to take somewhere...disaster! I thought it still looked great though!! Good job=)

kstalder said...

Wow! Looks great! Rhubarb makes me think of my dad. He loves it. We used to eat it straight out of the garden, sprinkled with some sugar. Haven't had it in years!