31 July, 2009

Whip it Up, Week Four

My inlaws left this morning so now I'm playing catch-up posting recipes for you.

Pie is not new to me and I love making it but I've never actually attempted a Strawberry-Rhubarb pie (sorry, no pictures - both pies are long gone!).

The pie crust recipe I used is my Mom's and is as follows:

1 lb. lard (yes, people, lard. I'm a recent convert - thanks, Mom! - and it really does make a difference. So just use it, okay? Okay.)
6 cups flour
1/2 tsp. salt
1 egg
1 Tbsp. white vinegar

Using either two forks, a pastry blender, or a mixer (like a Kitchen Aid), mix the lard, flour and salt until it resembles pea-sized bits. Crack the egg in a coffee mug (roughly 6-8 oz.), beat it lightly with a fork, stir in the vinegar and fill the cup the rest of the way with cold water. Pour that in the lard/flour mixture and continue mixing until you get a soft-ish dough and I'm sure you can figure out the rest from there. The yield for this recipe is roughly two 9-inch pies (bottom and top crust).

Now for the filling. Go to the store and buy a small box of Kraft Minute Tapioca. Use the recipe on the back of the box for Strawberry-Rhubarb pie - or this one from the Kraft website. You'll only need pie crust for one pie unless you double the filling recipe to use up all the crust and either bake two pies right away, or assemble them both, bake one and freeze the other (unbaked) for another time....like two days later when the first one is gone.

The Big Three:
Was the recipe easy to follow? Reasonably. Pie takes time and I never really know how long to bake it and this one wasn't any different. Thankfully, my mom was here when we made the first one. She didn't scold me too terribly when it ran over in the oven and the smell of burnt filling lingered in the house. She did determine that it needed an extra 20 minutes beyond what the box said. Then it was just a matter of letting it stand long enough so it would thicken up when it was cut. I'll say it might've taken about a half hour to 'set up'.
Did it taste good? Of course! It's pie! It was great!
Would you make it again? I'm not sure about strawberry-rhubarb exactly. It was good, but not my favourite flavour. I prefer just plain old rhubarb but LJ, the husband, loves strawberry-rhubarb, so I might make it again sometime - just because I'm that awesome a wife!


Brenda said...

I have never had rhubarb! What is it similar too? Your crust sounds awesome! Lard is good:)

EG said...

I had rhubarb pie for the first time at a church picnic this summer. WOW.

I can't do pie, 'cause I can't do the crust. And I didn't even know you could still buy lard! You mean lard lard, right, not Crisco?

Anonymous said...

My mom uses lard, too. I switched to Crisco when I moved out on my own, but man, I love getting a taste of her pies when I'm home!