Grandma's Strawberry-Rhubarb Pie

Name: Grandma's Strawberry-Rhubarb Pie
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 3 Tbsps butter, cubed small; 118 milliliters butter-flavored shortening (recommended: Crisco); 118 milliliters cake flour (recommended: Soft As Silk); 1 egg; 1 egg white beaten with 1 teaspoon water; 1 Tbsp all-purpose flour; 473 milliliters all-purpose flour, plus additional flour as needed, up to 1/4 cup; 1 teaspoons ground cinnamon; 1 teaspoons lemon juice; 1 teaspoons lemon zest; 2 Tbsps minute tapioca; 3 teaspoons sifted powdered sugar; 591 milliliters chopped red rhubarb, fresh; 1 pinch Pinch salt; 59 milliliters salted butter; 355 milliliters sugar (1 1/4 cups for high altitude); 10 servings Large granule sugar; 1 teaspoon vanilla extract; 2 teaspoons vinegar; 59 milliliters ice cold water; 591 milliliters de-stemmed, washed and cut strawberries (in larger pieces)

This recipe makes 10 servings with 467 calories, 5g of protein, and 19g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of butter, egg, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt.

Ingredients you will need

Shortening

Butter

Sugar

Salt

Equipment you will use

Blender

Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks.

Ingredients you will need

Vinegar

Dough

All Purpose Flour

Water

Egg

Equipment you will use

Whisk

Roll out 1 piece of dough to make a bottom crust.

Ingredients you will need

Crust

Dough

Roll

Place into a pie dish. Put dish in refrigerator to chill.

Equipment you will use

Pie Form

Preheat oven to 425 degrees F.

Equipment you will use

Oven

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla.

Ingredients you will need

Lemon Juice

Strawberries

Cinnamon

Rhubarb

Tapioca

Vanilla

All Purpose Flour

Sugar

Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter.

Ingredients you will need

Butter

Crust

Equipment you will use

Bowl

Brush edges of pie crust with egg white wash.

Ingredients you will need

Egg Whites

Pie Crust

Roll out the other piece of dough and place over filling. Crimp to seal edges.

Ingredients you will need

Dough

Roll

Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Oven

Aluminum Foil