If you didn’t already know, one of the things on my 28 Before 28 list is to bake a pie completely from scratch, crust and all. I’m proud to say that this item has officially been crossed off of the list. This past weekend, I baked a strawberry-rhubarb pie, and while it may have needed some help in the aesthetics department once I cut it up to eat (witness below pics), it was not lacking in the yummy department. This has been my favorite kind of fruit pie for as long as I can remember (I think my step-grandma got me addicted to them when I was a youngin’), so I was doubly pleased that this cooking experiment was a success. And I thought I’d share with you the recipe that led to this happy-belly occasion.
Basic Pie Pastry – Single Crust
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cold butter
3-5 tablespoons water
- In a mixing bowl stir together flour and salt. Cut in butter til pieces are the size of small peas.
- Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened (you may not need all of the water).
- Form dough into a ball. (If desired, chill for 1-24 hours.) On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter (or as indicated in recipe).
- Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate (or as indicated in recipe). Or, fold pastry into quarters and place in pie plate; unfold. Ease pastry into pie plate, being careful not to stretch pastry.
- Trim to 1/2 inch beyond edge of pie plate; fold extra pastry under. Crimp edge, if desired.
- Bake as directed in pie recipe.
Strawberry-Rhubarb Crumb-top Pie
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
3/4 pound rhubarb rib, cut into 1/2-inch pieces, or sliced frozen rhubarb (about 3 cups)
1 pint fresh strawberries, halved/sliced
1 unbaked 9″ pie shell (see pie pastry recipe above)
Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup old-fashioned oats
1/2 cup cold butter, cubed
- In a large bowl, beat egg. Beat in the sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into pastry shell.
- For topping, in a small bowl, combine the flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
- Bake at 400° for 10 minutes. Reduce heat to 350° bake for 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.