July 4, 2007

Merri Pie

My mom (Merri) makes the best pies ever. Seriously. So I tried my hand at making my own pie crust, just like she taught me, and I used her recipe for Strawberry-Rhubarb Pie. Turned out pretttty yummy if you ask me, despite the lack of a pastry blender. Anybody want the recipe?

I even used that thumb-pinching trick to make the pretty edges.

Thanks mom, ya taught me well : )

Happy Independence Day!

Ok, I have a few recipe requests, so here we go.

Pie Crust Ingredients:
2 c. flour + some for rolling out dough
2/3 c. shortening
1/2 t. salt
1 t. cold butter
t. sugar
approximately 3/4 c. ice cold water, added 1 T. at a time

Pie Crust Directions:
Sift flour and salt into large bowl. Place shortening in center of flour. Use a pastry blender to cut in just to the consistency of small peas. (Mixture can be stored at this point, airtight in the fridge or freezer.)

Sprinkle water 1 T. at a time and gently toss with a fork until pastry will hold together. Slice in two and put one half aside. (Remember to handle and work this dough as little as possible in order to achieve the most tender, flakiest pastry.)

Lightly flour your hands, the work surface and rolling pin. Gently flatten the pastry to a large “hamburger” shape. Place on the flour and gently roll from the center outward in all directions, lifting the pin at the edges, striving for an even circular shape. Lift and turn the dough over.

Continue rolling to the desired size. Fold into quarters and transfer to pie pan. Be careful not to stretch the dough. Tears can be repaired with ice water “glue”.

Roll the top crust and vent as desired. Have it completely ready and the oven preheated before filling the bottom crust. (This will help avoid “soggy crust”.) Dot filled pastry with butter, sprinkle with sugar.

Strawberry-Rhubarb Pie Ingredients:
3 c. rhubarb, cut into 1 inch pieces
2 c. strawberries, stemmed and quartered
1 1/2 c. sugar
1/4 c. cornstarch
1 egg, slightly beaten
1/4 t. salt
1 double crust pastry

Strawberry-Rhubarb Pie Directions:
Mix first 6 ingredients and let stand 30 minutes while oven preheats.
Pour into pastry and seal. brush with milk and sprinkle with sugar.
Bake 15 min at 425 degrees, reduce to 350 degrees for 30 minutes.


Mark said...

Looks good enough to eat! But I guess that's the whole idea.

Sarah Erin said...

It's so yummy! Did mom see it yet? I think she was skeptical since I didn't have a pastry blender.

Can you teach her how to leave a comment? She sounded intimidated by that process. haha. Love you, mom.