two cups all-goal flour, plus additional flour as essential, up to one/four cup
one/2 cup cake flour (recommended: Soft As Silk)
three teaspoons sifted powdered sugar
1/two cup butter-flavored shortening (suggested: Crisco)
1/four cup salted butter
2 teaspoons vinegar
one/4 cup ice cold water
two 1/two cups chopped red rhubarb, fresh
two one/two cups de-stemmed, washed and reduce strawberries (in greater pieces)
one one/two cups sugar (one one/4 cups for substantial altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
one/2 teaspoon lemon zest
one/two teaspoon lemon juice
1/two teaspoon ground cinnamon
one teaspoon vanilla extract
three tablespoons butter, cubed little
one egg white beaten with 1 teaspoon water
Huge granule sugar
- Crust Planning:
- Making use of two pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a two-cup measure and pour more than the dry elements incorporating all the liquid with no overworking the dough. Toss the added flour more than the ball of dough and chill if attainable. Divide the dough into 2 disks. Roll out one piece of dough to make a bottom crust. Spot into a pie dish. Place dish in refrigerator to chill.
- Preheat oven to 425 degrees F.
- Filling Planning:
- Combine the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Combine properly in a big bowl and pour out into chilled crust. Dot the leading of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and spot over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Lower temperature to 375 degrees F and bake for an added 45 to 50 minutes, or until finally the filling commences bubbling. Higher altitude will consider 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for added decor. Allow amazing ahead of serving.
A viewer or guest of the present, who might not be a skilled cook, supplied this recipe. It has not been examined for property use.
Recipe courtesy of Valarie Enters, Sanford, FL