Last Saturday was the opening of the Trout Lake Farmers Market, so a friend and I hopped on our bikes and rode out to see what we could find. The selection consisted mostly of spring greens and seedlings, but I did manage to pick up some rhubarb. Strawberry rhubarb pie was in order. I pulled out my Granny’s foolproof pie crust recipe and went to work.
Strawberry Rhubarb Pie
Yield: 1 pie
Adapted from Granny
1 1/2 cups flour
1/2 cup vegetable shortening
1/4 teaspoon salt
Mix these ingredients together well. Then add 1/4 to 1/2 cup of water and mix all together.
Put on board and roll out half of the dough. Lay out on pie plate.
Roll out the remaining dough for the top.
2 1/2 cups rhubarb, chopped
2 1/2 cups strawberries, chopped
3/4 cup sugar
3 tablespoons cornstarch
Mix all filling ingredients together in a large bowl. Then pour into the pie plate.
Place the top round of dough over the filling. Seal the edges with a little bit of water. Prick top of pie with a fork to let out steam.
Bake at 425F for 15 minutes, then lower the temperature to 350F for another 45 minutes.