My Oh My, Strawberry Rhubarb Pie

Wow wow wow, what an amazing July 4th weekend. And a crazy busy one too.
It was, after all, Cait & Grant's wedding day weekend. And not a moment was to be left "un-busy."

It started with the rehearsal dinner on the 3rd; the wedding on Thursday, the 4th; brunch the following morning and a barn party and barbeque later that Friday night. By Saturday, we were pooped.
And today, we still all find ourselves recovering. I guess you know that's when you had a good time, right?

In the spirit of summer and it being July 4th weekend, and also because it was just a lazy Sunday at home, I decided to make pie. Strawberry rhubarb pie to be exact.

A recipe that I hardly ever share, I've decided to bite the bullet and allow for others to make and taste the yumminess of this recipe I've safe-guarded for so long. Although it's a bit of a process, it's well worth it in the end. All will undoubtedly be licking their plates clean. Promise.

What you'll need to make a 9" pie:

Crust
1/3 c. cold water
1 t. sugar
1/2 t. salt
2/3 c. shortening - I use Crisco. Although I actually dislike the idea of it, it does make for some good crust
2 c. flour

Filling
3 c. strawberries, washed and halved
2 c. fresh red rhubarb, washed and chopped
3/4 c. sugar
1/3 c. corn starch

Misc.
1 large and 1 small mixing bowl
9" pie dish
pastry brush
measuring cups
1 egg
1/2 T. sugar

Now first things first, you need to make the crust as it has to sit in the fridge for a few hours.

To make the crust—

1. Combine water, sugar and salt in bowl. 

2. In a separate, larger bowl, cut the shortening into the flour using your fingertips to pinch the flour and shortening together and mixing until it gets crumbly looking--almost like small pebbles.

3. Add the water mixture slowly while tossing the flour mixture. Mix till dough comes together. 

4. Divide dough in half and form into 2 flattened disks. 

5.  Wrap in plastic wrap. Refrigerate for several hours (or overnight).

After "patiently" waiting for a few hours for the dough, you'll then want to start on the filling.

I usually will take the dough out before starting on the filling as its good for it to warm up a bit before having to roll out.

Now, for the filling...

You'll want to combine the berries, rhubarb, cornstarch and sugar all in a bowl. 

The moisture from the strawberries and rhubarb should allow for the mixture to have a paste-like coating on the fruit. Now, let the filling sit for a couple while you work on rollin' out the dough.

On a floured surface or on wax paper, roll out ONE disk to the size of a 12" circle (or you know, a shape that is not so circular...)

Fit this into your 9" pie dish as the "bottom crust." Your dough should be wide enough to fit the bottom and sides and still have some hanging outside the dish (or at least close to the edge).

Pour the filling on in there...

And now roll out your other dough disk the same as you did with the first. Once rolled out, top off your pie with the "top crust." Trim away the excess. And then "thumb" the sides to seal the two dough layers together and to make for a pretty crust.

If you have some left over dough (which you will), you may like to make a design with it. 

You'll then want to lightly brush the top with a beaten egg and pop the pie in the fridge for 30 minutes.

In the interim, pre-heat your oven to 350 degrees F.

After 30 minutes, take your pie out and brush once more with the egg wash, dust the top with some sugar and cut some air slices into the top - I always try to make it part of my design.

Then, into the oven it goes for 1 hour & 15 minutes.

Your place will smell like heaven as it bakes, and once finished, you'll have something that looks like this:

Only for it to look like this, moments later...

You can pretty much make this pie with any filling you so desire. Whether it be triple berry, cherry, apple, etc., you won't be disappointed.

Hope you enjoy!

xo Belle