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From Francoise: Greetings all. Everything looks so gorgeous right now. It feels like there is good karma all around – everyone seems to be smiling lately. The garden looks like it is smiling, too. Its bounty of asparagus is being enjoyed, and those tiny plantings of greens are growing about as fast as the weeds – have you tried adding wild greens, such as dandelions, to salads? They add a zippy taste that can wake up plain old fare. Today’s recipe was inspired from the rhubarb growing at the end of the asparagus row, and some lusciously fragrant strawberries from the market. I couldn’t pass up those strawberries! To save time, go ahead and use an already-prepared pie crust, and then this recipe is, well, as easy as pie, to prepare.
Deep-Dish Strawberry Rhubarb Pie
Crust: 2 cups flour ~ 1/4 cup sugar ~ 1/2 teaspoon salt
1/4 cup iced water, plus a little more
Place flour, sugar, and salt in food processor. Pulse until blended. Cut butter into small cubes - about 1/4-inch sized. Add butter pieces to food processor. Pulse, about 15 times, until butter pieces are about the size of small peas. With the machine running, add water all at once. Process only long enough for the dough to barely form a ball – just a few seconds. Turn the dough out onto a sheet of plastic wrap or foil, and roughly form into a disk. Refrigerate dough for at least an hour, or up to 2 days.
Filling: heaping 4 cups sliced strawberries ~ heaping 3 cups sliced rhubarb ~ 1-1/4 to 1-1/2 cups sugar ~ heaping 1/4 cup minute tapioca
Preheat oven to 375°F. Combine all ingredients in a large bowl. Allow to stand for 15 – 30 minutes. Meanwhile, divide dough in half, and roll out one piece and line a deep-dish pie plate. Scrape fruit into pie shell. Roll out remaining dough, and cover pie, sealing edges. Cut a few slits in the top crust, and sprinkle with sugar. Place pie on cookie sheet to protect oven from spills. Bake in lower part of oven at 375°F for 50 – 60 minutes, until filling is bubbling. If top crust browns to rapidly, cover loosely with foil. Cool completely before serving. Serves 6 – 7.