I’m off to enter one of my babies into the Columbia City Farmer’s Market Rhubarb Festival rhubarb contest, so wish me luck!
It’s not a huge deal whether I win or not, it will be fun either way. The winner gets a gift certificate to the farmers market, which would be cool, but I made a second pie for Isaac and I to eat and that’s good enough prize for me.
This recipe was the first pie recipe I ever tried, a little over a year ago. Since then I’ve made lots of different types of pie, but I always use this crust recipe because it turned out so well the first time.
If you’re interested….
I got this recipe from the Post Office Manager where I was living (Thanks Lorrie!) and she got it out of a County Gardens Magazine.
2 cups fresh sliced rhubarb (or frozen unsweetened rhubarb, though I’ve personally never been able to find it)
2 cups sliced strawberries*, about the same size as the sliced rhubarb (or frozen).
1 cup sugar
3 tablespoons quick-cooking tapioca (don’t do what I did and actually prepare the tapioca…just use the little tapioca crumbles as they are in the box)
1/4 cup orange juice – this typically equals one regular sized orange (or Grand Marnier)
2 Tablespoons butter, room temperature, cup up
Combine rhubarb, strawberries, sugar, tapioca, orange juice, and butter in a large bowl. Cover, and set aside for 15-20 minutes.
*you can substitute the strawberries for other fruit as well; peaches, apples, raspberries, etc. It’s all good.
Meanwhile, prepare the Pie Crust Dough:
2 1/2 cups all purpose flour
3/4 teaspoon salt
15 teaspoons butter*, room temperature, cut up (it seems like a lot, but it’s just shy of cup)
7 Tablespoons cold water
*The magazine said to use 1/2 “butter-flavor” or plain shortening, along with 7 Tablespoons of butter. I have no idea what butter-flavor is, it doesn’t sound good, and I don’t usually have shortening around the house. But what you use is entirely up to you!
Combine flour, salt, and butter in a large bowl until the pieces of butter are pea-sized.
Then, sprinkle 1 tablespoon cold water over part of the mixture, and toss with a fork. push the moistened dough to the side and repeat the process until all the dough is moistened. Divide dough into two balls.
Roll one of the balls out on a lightly floured surface, and wrap it around the rolling pin to transfer it to the pie plate, I use both a 9 inch or a 9 1/2 inch, the size of this rolled out dough will depend on the size of your pie plate.
Preheat oven to 375 degrees.
Scoop the filling into the dough-lined pie plate.
With the other ball of dough, you can do the top in any number of ways. For the lattice top like mine, roll it out to about 12 inches by 12 inches, and cut strips.
I usually use 10 strips, 5 in each direction. I cut them all out first, and before attaching them I will measure them on the pie to make sure I have enough dough to go around. Attach one side of one set of five to the outer pie crust, either by pressing them together or by adding just a dab of water between them. Before attaching the other end of this set of five, weave the other set of five between them, going in the other direction. Attach all ends to the outer pie crust and fold the outer crust over the ends as necessary, seal, and crimp.
1 Tablespoon water
sprinkling of sugar
Combine the egg and water and brush over the top of the crust. Sprinkle with sugar.
To prevent overbrowning, cover the edge of the pie with foil and bake for 25 minutes, then remove the foil and bake for an additional 25-30 minutes (until the top is brown and the filling is bubbly).
The competition was small, but fierce:
There were two contests, sweet and savory. The savory winner was the rhubarb salsa near the far end of the table, and the winner of the sweet was the rhubarb cardamom cake (I think that’s the square one on the pedestal plate). Mine didn’t win, but that didn’t stop it from getting eaten up after they finished judging and let everyone try them all! :)