anyway, i wanted to do a straight rhubarb pie - something very tart and delicious (i do have a thing for lemons and limes too... what is it with the tart business?). well, the pound of rhubarb i ordered in my produce box was a little sparse, disappointingly sparse. so i decided on strawberry-rhubarb since i picked up some berries on a random whole foods run (hey, don't look at me like that - they were 2 for $5).
all in all, the pie was a success. i looked at a few different recipes online and ended up doing what i usually do - improvise my own :) and of course i photographed the entire process for you all to see!
[don't over mix and use cold ingredients, roll in a ball, and let it chill in the fridge for a bit.]
[generated through recipes on the rhubarb pies website]
2 1/2 cups of flour
1 stick of butter
1 stick of margarine
dash of salt
4-6 tablespoons of water
1 1/4 cups of sugar
1/4 cup of flour
dash of salt
2 cups of chopped fresh rhubarb
3 cups of fresh strawberries sliced
combine dry ingredients for the crust with butter using a pastry cutter until crumbly – add water as needed. without handling excessively, form into two discs, wrap in plastic wrap, and refrigerate for 15-20 minutes. roll out one disc on a dry surface coated with flour and transfer to pie plate. in a separate bowl, mix the all the ingredients for the filling. pour into the crust and dot with butter. roll out top crust and make decorative cuts to vent; place crust on top and crimp the edge. bake at 425 f. for ten minutes then reduce to 350 f. and bake 40 to 50 minutes. cool thoroughly before cutting.