EatinEatOut : Summer 2012
finefrostings.com 48 WWW.EATINEATOUT.CA Strawberry Rhubarb Pie For the pie crust, stir the flour and salt together. Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces. In a liquid measuring cup, combine the egg and vinegar. Add enough cold water to make one cup. Stir 1/4 cup of the liquid into the flour mixture, adding just enough to make the dough cling together. Mix with a wooden spoon until mixed thoroughly, then gather the dough into a ball. Cover and refrigerate for one hour, you can chill overnight, covered, providing you leave it at room temp for 15 mins before rolling. On a lightly floured surface, roll into a circle and place in a 9-inch pie plate. Crimp edges and chill until ready to fill. Toss the rhubarb & strawberry filling together and mix the crumble topping. Fill the chilled pie shell with the rhubarb & strawberry filling and then add the crumble topping. Preheat the oven to 400º F. Bake the pie on a tray at 400º F for 20 minutes, then reduce heat to 350º F and bake for about 40 minutes more until the filling is bubbling. If the crust edge is browning too quickly, cover edges with a thin strip of tin foil. Allow the pie to cool for 10-15 minutes. Serve with vanilla ice cream. Makes 8-10 servings. PIE CRUST 1 cup all-purpose flour 1/3 teaspoon salt 1 tsp of brown sugar 1/4 lb Tenderflake lard 1 egg, stirred slightly 1 tablespoon vinegar 1 cup cold water STRAWBERRY RHUBARB FILLING 3 cups of rhubarb, chopped into small pieces 3 cups of strawberries chopped into small pieces 3/4 cup of sugar 3 tbsp cornstarch 1/2 tsp cinnamon 1/4 tsp ground ginger CRUMBLE TOPPING 2/3 cup flour 1/2 cup sugar 1/4 tsp nutmeg 1/4 tsp ginger dash of salt 1/4 cup melted butter I am Jo-Ann and I write the blog Fine Frostings. I was blessed to be born into a family of bakers. I was constantly surrounded by fresh bread, cinnamons buns, cakes, tarts and pies. At family gatherings the pies would be stacked on the tiered tray: lemon meringue, blueberry buckle, coconut cream and pumpkin pie. It was a childhood memory that I will never forget and my grandmother, mother and aunties are forever in my mind when I create and bake. I live in Canada and we are de nitely blessed to have four seasons: Spring, Summer, Fall and Winter. The combination of recipes and ideas in my blog will inspire and help you create delectable morsels throughout the seasons. Enjoy.