Strawberry Rhubarb Pie

June 9th is National Strawberry-Rhubarb Pie Day!

This unofficial food holiday honors the pie which combines the tart stalks of rhubarb with the sweetness of strawberries. It's a match made in fruit pie heaven.

Rhubarb has the appearance of red celery, and although it's generally eaten as a fruit, it is technically a vegetable. Rhubarb offers many health benefits and is high in Calcium, Lutein (healthy skin & eyes), Vitamin K and Antioxidants. 

For this recipe I used Grandma Shepard's pie crust and experimented with the turned out spectacular! Top this off with a scoop of vanilla ice cream or fresh whip cream, and you have yourself one delicious piece of pie. 

Grandma Shepard's Pie Crust

Makes 2 - 9" pie crusts

2 cups flour
1 teaspoon salt
2/3 cup (plus 2 tablespoons) vegetable shortening
4-5 tablespoon ice cold water

Mix first three ingredients in a bowl with a pasty blender, until they are well combined. Sprinkle the cold water in gradually and mix with a small spatula (or your hands) until a ball can be formed. You may need to add more water. Separate dough into 2 even portions. Roll out dough immediately or store in Ziploc bags in the refrigerator. When you are ready to roll out, bring dough back to room temperature.

Strawberry-Rhubarb Pie

Makes 1 - 9" pie

Pie dough for a double crust 9-inch pie
3 cups chopped rhubarb
3 cups sliced strawberries
1 1/3 cups granulated sugar
1/3 cup cornstarch
1 tablespoon lemon juice
Pinch or two - lemon zest
1/4 teaspoon cinnamon
1 egg, beaten for glaze

In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, lemon zest and cinnamon. On a lightly floured surface, roll out one of the pie crust and transfer to a 9-inch pie plate. Spoon in filling. 

Roll out second pie crust. Using a pastry wheel, pizza cutter or knife cut into 1/2 inch wide strips. Brush pie rim with beaten egg. Gently weave strips over the pie to form a lattice. Trim and flute the edges. Brush lattice with beaten egg. 

Place on baking sheet and be prepared because it will bubble over. Bake in a 425 degree oven for 15 minutes.

Reduce heat to 375 degrees and bake for 50 to 60 minutes longer or the crust is golden brown.


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