2 cups all-purpose flour, plus further flour as necessary, up to one/four cup
one/two cup cake flour (suggested: Soft As Silk)
three teaspoons sifted powdered sugar
one/2 cup butter-flavored shortening (recommended: Crisco)
1/four cup salted butter
2 teaspoons vinegar
one/four cup ice cold water
two 1/two cups chopped red rhubarb, fresh
2 one/two cups de-stemmed, washed and cut strawberries (in greater pieces)
1 1/two cups sugar (1 one/4 cups for high altitude)
two tablespoons minute tapioca
1 tablespoon all-objective flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
one egg white beaten with one teaspoon water
Huge granule sugar
- Crust Preparation:
- Using two pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a two-cup measure and pour more than the dry components incorporating all the liquid with out overworking the dough. Toss the added flour above the ball of dough and chill if achievable. Divide the dough into two disks. Roll out one piece of dough to make a bottom crust. Location into a pie dish. Place dish in fridge to chill.
- Preheat oven to 425 degrees F.
- Filling Preparation:
- Combine the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Combine properly in a large bowl and pour out into chilled crust. Dot the prime of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and location over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Lessen temperature to 375 degrees F and bake for an added 45 to 50 minutes, or until finally the filling commences bubbling. Greater altitude will get 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for added decor. Let great before serving.
A viewer or guest of the show, who may possibly not be a expert cook, offered this recipe. It has not been examined for property use.
Recipe courtesy of Valarie Enters, Sanford, FL