| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Pie |
8 |
Servings |
INGREDIENTS
| 3 3/4 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Salt |
| 1 |
|
Stick chilled unsalted butter; cut into pieces |
| 1/2 |
c |
Chilled solid vegetable shortening; cut into pieces |
| 1/2 |
c |
Plus |
| 2 |
tb |
(about) cold water |
| 1 1/4 |
lb |
Sliced fresh rhubarb or frozen; thawed, drained, patted dry |
| 4 |
c |
Thickly sliced hulled strawberries (about 1 lb.) |
| 2 |
c |
Sugar |
| 1/3 |
c |
Cornstarch |
| 3 |
tb |
Butter; cut into pieces |
INSTRUCTIONS
CRUST
FILLING
From: dan@clark.net (Dan Eisenreich) (COLLECTION)
Date: 4 May 1994 02:46:47 GMT
FOR CRUST: Combine flour and salt in large bowl. Add butter and shortening
and cut in until mixture resembles coarse meal. Stir in enough water to
bind dough. Divide dough in half. Flatten each piece into a disk. Wrap in
plastic; refrigerate 30 minutes.
Preheat oven to 400F. Roll out 1 dough piece on floured surface to 1/4 inch
thickness. Line 10 inch pie dish with dough. Trim excess and crimp edges.
Line dough with foil and fill with pie weights or dried beans. Bake 10
minutes. Remove foil and wei hts. Bake crust until golden brown, about 15
minutes. Cool. Maintain oven temperature.
FOR FILLING: Combine rhubarb and strawberries in large bowl. Mix in sugar
and cornstarch.
Roll out remaining dough piece on lightly floured surface to 1/4 inch
thickness. Cut into twelve 1/2-inch-wide strips. Spoon filling into crust.
Dot filling with butter. Place dough strips atop filling, forming lattice
design. Gently pinch ends of st ip to crust. Bake until dough strips are
golden brown and filling bubbles, about 55 minutes. Let cool completely
before serving.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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