Tag Archives: pie

Strawberry Rhubarb Pie


Depending on where you live the weather may just be starting to get consistently nice (as it is here in Portland) or it could be in the full throes of summer (as one of my Arizona-native roommates bemoans). We made this pie over Spring Break, which was a while ago now, even thought the weather wasn’t particularly springy at the time.


Strawberry Rhubarb Pie is always delicious, sweet from the strawberries and tart from the rhubarb with a lovely intermingling of cinnamon. This is a perfect recipe that is just sweet enough but one that doesn’t overwhelm the wonderful tart qualities of the rhubarb!

Bonus: What is wrong with this picture?

Answer: I am horrible at weaving lattice, notice the mistake in the upper left-hand corner. I could pretend that this was the only lattice mistake in the pie, but that would be untrue.

Strawberry Rhubarb Pie
Pie recipe from here via Kit Leitschuh, crust recipe from Jan Layne.

In a large bowm mix together with a pastry blender until crumbly:
3 cups flour
1/2 tsp salt
1 1/2 cups Crisco

In a cup mix together:
5 TBS cold water
1 TBS apple cider vinegar
1 egg, slightly beaten

Add the mixture in the cup to the mixture in the bowl. Mix with a large spoon, DO NOT OVER MIX!

Shape into 3-4 balls. Roll out each pie crust you intend on using right away and freeze the rest.

3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt

Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.


Apple Pie


The season is upon many of you now where apples are starting to become abundant and wonderful. Being currently trapped in Chile like I am I will have to proffer this effort from my past spring break. It was a delicious pie.


Apple Pie
This recipe comes from a recipe jotted in my notebook, so I am unsure of the source

2 1/2 cups AP flour
1 TBS salt
2 TBS sugar
20 TBS (2.5 sticks) unsalted butter, cute into 1/4 inch slices
1/2 cup cold water

Apple Innards for Said Pie
Apples (5 if they’re big, 7 if they’re small. Use what ever variety floats your boat, I like Granny Smith.)
1 TBS lemon juice
2 TBS flour
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice

Process 1 1/2 cups flour, salt, and sugar in food processor until combined (about 2 1-second pulses). Add butter and process until dough just starts to collect in uneven clumps (about 15 seconds).

Scrape bowl with rubber spatula and redistribute dough around blade. Add remaining 1 cup flour and pulse until mixture is combined and mass of dough has broken up (about 4-6 quick pulses)

Empty mixture into medium bowl, sprinkle water over dough. Use a rubber spatula to fold until slightly tacky.

Divide dough into halves and flatten each into a 4-inch disk. Wrap each disk in plastic wrap and refrigerate at least 45-minutes.

After it has refrigerated for 45-minutes, remove one disk from the fridge and roll it between 2 pieces of plastic wrap until it has formed a 12-inch circle. Transfer this dough into a 9 1/2 inch round pie plate. Ease dough into pan’s corners (I know it’s circular, but you know what I mean, right?) and return to refrigerator draped in plastic wrap while you make the pie filling.

Preheat over to 500.

Peel, core, and slice apples into quarters and then into 1/4 inch slices (make these slices larger for a more rustic pie, but be prepared to bake it for longer). Toss slices with lemon juice. Mix try ingredients together and then mix the spice/flour mixture with the apples.

Dump apples into the pie crust (which you have intuitively removed from the refrigerator). Roll the second crust into a 12-inch circle and place over the filling. Trip top and bottom edges to a 1/2 inch beyond the pan lip. Tuck the rim of dough underneath itself to seal, use fork tines to press it securely into place.

Place pie on baking sheet, lower oven to 425 degrees, bake until crust is golden, about 25 minutes. If at any point you feel that your outer crust is getting to brown, feel free to tent it with tin foil.

After 25 minutes, reduce heat to 375 degrees, rotate pie, and cook an additional 35 minutes.

Remove from oven and allow to cool on a wire rack for as long as you can bear before digging in! I strongly recommend serving this with either vanilla ice cream or whipped cream, and some caramel drizzle would not be amiss either, but if you’re a purist that’s good too.