Strawberries and rhubarb are actually a match made in heaven and this combo is to die for!
We are thrilled to partner up with Kelsey, of The Farmer’s Daughter blog, to share some amazing new recipes for you and your family to enjoy. Today we’re sharing a lovely pie recipe perfect for a delicious long weekend treat. So head out to your local farmers market before all the rhubarb is gone!
– 5 cups flour
– 2 tsp salt
– 1 tsp baking powder
– 3 tbsp brown sugar
– 1 lb lard (or vegetable shortening)
– 1 egg
– 2 tbsp vinegar
– Cold water
1) Mix together flour, salt, baking powder and brown sugar in a large bowl.
2) Cut up lard and add to dry ingredients.
3) Using a pastry cutter (or a plain old fork works as well), cut in lard until your mixture is crumbly.
4) Break your egg into a liquid measuring cup and beat well.
5) Add vinegar to the measuring cup.
6) Add very cold water to the measuring cup, until the mixture measures to 1 cup.
7) Pour liquid mixture over flour mixture slowly, and stir.
8) Use your hands to work the mixture together until it no longer crumbles apart. This is where experience will come in, as you don’t want to overmix the dough! Once you make it a couple of times, you’ll get the feel of it.
9) Divide into 4 equal parts. Each part will make one pie, so you can choose to use it all at once, store some of the dough in the fridge* for up to 2 weeks, or pop some of into the freezer for later!
*Your dough will need to chill for several hours before you can roll it out. Otherwise it will be too warm and soft, and won’t hold it’s shape when baked or be as flakey!
*If you do refrigerate your dough overnight (or for a few days), be sure to take it out at least an hour before you roll out it. Otherwise it will be too stiff!
– 5 cups chopped rhubarb
– 3 cups strawberries
– 3/4 cup sugar
– 1/2 tsp lemon juice
– 3/4 tsp cinnamon
– 1 tsp vanilla
– 1/4 cup + 2 tablespoons flour
1) Preheat your oven to 425 degrees F.
2) Roll out dough to fit a 9-inch pie plate, and set aside.
2) In a large mixing bowl, mix together strawberries, rhubarb, lemon juice, sugar, cinnamon, and flour.
3) Pour filling into the pie plate.
4) Roll out another piece of dough for the top, or, cut rolled out dough into strips, and lay them across the pie in a lattice formation. Roll out more dough, cut into 3 strands, and braid for the edges. Brush a bit of water onto the edge of the pie, and press the braids on firmly to help them stay in place as the pie bakes.
5) Beat an egg well and brush on top of the crust for a beautiful shine and browning. Sprinkle with a bit of coarse sugar for an added touch.
6) Bake pie at 425 degrees F for the first 15 minutes. Reduce oven temperature to 350 and continue baking for 40-45 minutes, or until the filling is bubbling well.
Allow to cool and set for a while before serving. Enjoy!
Discover more delicious treats by Kelsey, like this delicious pie, by visiting The Farmer’s Daughter blog and stay tuned as we share more of her delightful recipes with you here!