OK so summer may not be offical yet at least as far as the calendar goes but the air is scented with the first sign of the season - at least in our house it is. We've a dehydrator full of ruby red Hood strawberries on the go and believe you me, you can't beat the aroma of those beauties.
That, along with 8 one quart bags of the gems in the freezer and this pie took care of two flats of the juicy sweet berries to say nothing of our Saturday afternoon. Talk about a labor of love.
Now I don't know about you but the combination of rhubarb and berries, just about any berry, is definitely high on my list of personal favorites and while I'm known to mix rhubarb with rapsberries as a first choice, strawberries come in a very close second. I love the color, the flavor and the appearance of a fruit pie particularly when granulated (aka instant) tapioca and cornstarch are used as thickeners because the juices stay clear and the color true.
That's what I did here and believe you me, this pie's a real winner. Just remember to let the fruit filling mascerate for at least 15 minutes with the sugar/tapioca mixture before it goes between the crusts and for heaven's sake, let the pie burp a bit before you remove it from the oven. Afterall, that's what makes it beautiful. Just sayin'.
JBug’s Strawberry Rhubarb Pie an original from JBug’s Kitchen Antics
Pastry: (adapted from Ina Garten)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon granulated sugar
3/4 cup (1-1/2 sticks) very cold unsalted butter
1/3 cup very cold shortening
1/2 to 2/3 cup ice water
Place flour, salt and sugar in food processor with steel blade and pulse a few times to combine. Add butter and shortening cut into cubes to dry ingredients and pulse processor 10 to 12 times or until butter is the size of peas. With motor running gradually add ice water and pulse until pastry comes together. Place pastry into a large zip bag and form into a flattened disc. Press all the air out of the bag and seal. Refrigerate for a minimum half hour.
3 cups sliced rhubarb (frozen, slightly defrosted is fine)
3 cups fresh whole strawberries
1-1/4 cup granulated sugar
1/4 cup granulated tapioca
2 tablespoons cornstarch
1 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon butter
In a large bowl whisk together sugar, tapioca, cornstarch, vanilla and salt. Add rhubarb and berries and fold together. Let sit for minimum 15 minutes before continuing.
To make pie – Preheat oven to 400. Divide pastry disc in half and roll out on a well floured board. Line bottom of deep pie tin leaving a 1 inch overhang. Fill with fruit and dot with butter. Roll out top crust and arrange over fruit filling. Seal edges and flute. Decorate as you wish and cut slashes in top crust to allow steam to escape. Place pie tin on lower rack of oven and put a baking sheet underneath to catch any drips. Bake for 45 to 55 minutes or until crust is golden and juices run clear. Cool on a wire rack to room temperature before cutting. Refrigerate any leftovers.