6.30.2011

The Thrifted Kitchen {Strawberry Rhubarb Pie}


Good morning my dears! I hope your week is going well. Mine has become unexpectedly busy, but I made sure to carve out some time for today's Thrifted Kitchen. Right now, strawberry and rhubarb are in season, and I've been itching to make a pie from them. I found a recipe online that looked really good, but then I picked up that stack of vintage Better Homes and Gardens I thrifted a while back, and on the cover of the June 1966 issue was exactly what I was looking for!


My only hesitation was it called for a plain pastry crust, which doesn't seem unreasonable, unless you have a fear of dough like I do. :) I usually get pre-made crusts from the freezer section because the last time I attempted homemade pie crust, it was a disaster. But I decided enough was enough. It was time to try it again and, miraculously, it turned out great! The only adjustment I would suggest is with the filling; to me it tasted like there was a little too much rhubarb, so I would cut back on it a smidge. The recipe also calls for a 9-inch pie pan, which is a must. I only had a 10, so the pie ended up not being as full as it should have been. But that's just aesthetics. :)


Strawberry Rhubarb Pie from Better Homes and Gardens (1966)
Yields one 9-inch pie

1 1/2 cups sugar
3 tablespoons quick-cooking tapioca
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 pound rhubarb, cut in 1/2-inch pieces (3 cups)
1 cup sliced fresh strawberries
1 recipe plain pastry*
1 tablespoon butter or margarine

In a large bowl, combine sugar, tapioca, salt and nutmeg. Add rhubarb and strawberries; mix well to coat fruit. Let stand about 20 minutes. Spoon fruit mixture into pastry-lined 9-inch pie plate. Dot with the butter or margarine. Moisten pastry edge. Top with lattice crust; flute edge. Bake in hot oven (400 degrees) for 35 to 40 minutes. If desired, decorate lattice top with additional sliced fresh strawberries dipped in melted currant jelly.

*Pastry

2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water

Sift together flour and salt. Cut in shortening with pastry blender till pieces are size of small peas. (To make pastry extra tender and flaky, divide shortening in half. Cut in first half till mixture resembles corn meal. Then cut in remaining half till like small peas.) Sprinkle with water, a tablespoon at a time, gently tossing with fork till all is moistened. Divide dough in half and form in two balls; chill.

On lightly floured surface, roll one half of the dough to fit a 9-inch pie plate. Transfer to pie plate; trim 1/2 inch beyond rim. For lattice top: Roll out second half of dough; with pastry wheel, cut in strips about 1/2 inch wide and 12 inches long. Lay strips over fruit filling and 1-inch intervals. Fold back alternate strips to weave over and under in crosswise pattern. Trim even with outer rim of pie plate. Moisten edge; fold lower crust over strips. Seal and flute edge.


{Images by me}

2 comments:

  1. I am in awe of your cooking skills! And I love that the inspiration for a lot of your cooking is classics from the past.

    ReplyDelete
  2. Thanks, Van! I think my soul belongs to another era. :)

    ReplyDelete

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