This is the best pie I've ever tasted. I remember the first time I ever tasted it, a coworker had brought it in to work to share. How generous, knowing now how good it is I would have kept the whole thing to myself. But from that moment on I persistently nagged him for about a month straight until he finally got sick of hearing me, or really wanted some more strawberry rhubarb pie, and sent the recipe my way.
Never having much pie success in the past, or more specifically pie crust success, I decided I was going to give this pie my all and make it for Greg's birthday. That was two years ago and I have since recreated this pie numerous times. This pie is like the security blanket you keep with you no matter where you go. It's like a trusty friend who you know will never let you down. What I'm trying to say is, use this recipe when you don't want to stress about the outcome, because even when it's bad, it's still good!
So naturally, when we decided to have friends over last night, I settled on burgers, oven baked potato wedges, and my best friend, strawberry rhubarb pie.
Since those first attempts at making the perfect pie crust, I have learned several secrets that make success a bit more certain. Granted, I still have my days when, for the life of me, I cannot get the crust to turn out (I think sometimes it has to do with humidity and things like that, that's what I tell myself anyway), but here are a couple tricks that seem to help:
1. Cold ingredients, even frozen! Putting everything in the freezer prior to mixing (even your flour!) is a good start to making the perfect, buttery, flaky crust.
2. Don't mess with the dough too much. It is perfectly acceptable to see bits of butter and shortening throughout your dough. These will eventually melt into beautiful bites of flaky goodness.
3. Use a food processor or stand mixer to make your crust. They are quick, hence your ingredients remain cold.
With these few tricks up your sleeve, let's get started.
Strawberry Rhubarb Pie
recipe can be found on Epicurious
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed) I couldn't find fresh so I used frozen and it worked fine
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
Enjoy with someone you love!