Double crust pie pastry (8 to 9-inch pie pan):
2 cups flour
1 teaspoon salt
2/3 cup butter or shortening
5 to 7 tablespoons cold water
10 ounce package frozen strawberries, thawed and undrained
3 cups sliced fresh rhubarb, cut into 1-inch pieces
3/4 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1 teaspoon lemon juice
To make the pie crust:
In a mixing bowl, combine the flour and salt. Using a pastry blender, cut in
the butter until the mixture is the size of small peas. Sprinkle water over, a
tablespoon at a time, stirring lightly with a fork. Add water until dough is just
moist enough to hold together. Form the dough into a ball and then divide
into 2 pieces.
On a lightly floured surface, flatten one of the balls into a disk. Roll out a
circle 1 inch larger than the pie pan you are using. Fold pastry in half,
transfer to pie pan, unfold, and fit loosely into the pan. Trim the dough even
with the edge of the pie pan.
Preheat oven to 425 degrees F.
In a large bowl, combine all the filling ingredients
Pour evenly into the prepared pie shell.
Roll out the top crust in the same manner as the bottom crust. Cut slits in
the crust for the steam to escape. Place top crust over filling. Fold the edge
of the top crust over the bottom crust. Seal and flute edge.
For an attractive shiny top crust, brush with milk or egg beaten with a little
water. Sprinkle with sugar, if desired.
Bake 35 to 40 minutes, or until the crust is golden brown and fruit is
bubbling. Serve warm or chilled.
Have these supplies on hand for homemade
Roll out pie crusts to exact dimensions.
Marked with circles for pie crusts and edged
with a ruler for bread or other square or
rectangular doughs. The board is reversible to
a plain side for other projects.
Use glass pie plates for most pies; they
disperse heat well for even browning.
Because they are clear, you can check the
bottom of the crust to ensure it's thoroughly
baked before you take it out of the oven. If
you have aluminum pie plates, use them for
icebox pies with press-in crusts or those that
are baked briefly in the oven.
A non-tapered rolling pin applies pressure
evenly, so that your pie crust is of even
thickness from the center to the edges.