Strawberry Rhubarb Pie – Grandpa Cooks

Ingredients

Yield:6 to 8 servings

[ amounts in bracket are for two baking ramekins ]

For the Filling [indicate Ramekin Measurements]

- - 3 C rhubarb [1.5 C] peeled and cut into 1/2 inch pieces,
    about one pound [8 oz]
  - 2 C strawberry halves [1 C]
  - 1/2 C sugar [1/4 C]
  - 3 TBL Minute Tapioca or 1/4 C Tapioca flour [1.5 TBL or 2 TBL]
  - 3 TBL unsalted butter [1 1/2 TBL]
  - 1/4 C cornstarch [2 TBL]
  - 1 tsp vanilla [1/2 tsp]
  - 1 tsp CinnaSugar [1/2 tp]
  - Dash of cardamom

For the Crust

- 1 C pulverized crackers [1/2 C]
- 1 1/2 C AP flour [3/4 C]
- ½ teaspoon salt [1/4 tsp]
- ¾ teaspoon sugar, plus CinnaSugar for sprinkling [1/2 tsp]
- 2 sticks COLD unsalted butter – ¼-inch cubes [1 stick]
- ½ cup ice-cold water [1/4 C]
- 1 TBL milk [2 tsp]

Step by Step

Prepare the Crust
1. Pulverize the crackers
2. Combine all crust ingredients in large COLD glass mixing bowl.
3. Using a fork or pastry cutter, work half of the butter into the flour until it resembles coarse meal.
4. Quickly work the remaining butter into the dough until the biggest pieces are the size of peas.
5. Drizzle in the ice water in several additions, tossing and mixing between each. (It should look rather ropy and rough.)
  - Stop adding water when a few bits of dry flour remain in the bottom of the bowl; do not overwork the dough or it will become tough.
6. Gather two-thirds of the dough and wrap tightly with plastic wrap. Do the same with the remaining third.
  - [If you are using two Ramekins, cut the dough into three equal pieces.]
  - Flatten into disks.
  - Refrigerate for at least 30 minutes.
  - When the dough is chilled, roll out the larger piece and line a nine-inch pie pan.
Prepare Rhubarb
- If rhubarb is thick, peel it.
- Cut into 1/2 inch pieces
- Combine rhubarb and strawberries in a bowl.
- Mix sugar and tapioca together and fold gently into the strawberries and rhubarb.
- Allow to macerate for 15 minutes.
Turn on the Oven
- Preheat oven to 425.
Fill pie shells
1. Spoon fruit into pastry shell and dot with butter.
2. Roll out remaining pastry,
3. Cut into strips 1/2 inch wide and weave a lattice to cover the pie.
4. Seal, trim and crimp the edges.
5. Brush the lattice with milk and sprinkle with a bit of CinnaSugar.
Bake your Pie
1. Bake in preheated oven for 20-22 minutes. [15 minutes if using ramekins]
2. Lower heat to 350 degrees and bake 40 minutes longer [30 minutes if using ramekins] until pastry has browned and filling begins to bubble.
Enjoy
1. Let pie cool completely before serving, at least 3 hours and up to overnight to set the filling.