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Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie
Photo by Scott Phillips

Ingredients

  • 4 oz. (½ cup plus 1 Tbs.) cold vegetable shortening, cut into small pieces
  • ¼ tsp. kosher salt
  • ¼ tsp. ground allspice
  • 1 lb. strawberries, hulled and sliced ½ inch thick (about 2-½ cups)
  • ¼ tsp. ground cloves
  • ½ tsp. ground cinnamon
  • 2-½ tsp. granulated sugar
  • + 10 more ingredients
    • 1 large egg yolk
    • 4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces
    • 1-½ cups plus 2 Tbs. granulated sugar
    • 2 Tbs. cold butter, cut into small pieces
    • ¼ cup plus 1-½ Tbs. quick-cooking tapioca
    • 4 cups ½-inch-thick sliced rhubarb (about 1-¼ lb.)
    • 12 oz. (2-2/3 cups) unbleached all-purpose flour; more for rolling
    • 2 Tbs. fresh orange juice
    • ¾ tsp. kosher salt
    • 1 tsp. finely grated orange zest

In a food processor, combine the flour, sugar, and salt, and pulse to combine. Add the butter and shortening and pulse until the mixture resembles coarse meal, about 1 minute. Transfer the mixture to a large bowl.Fill a measuring cup with 1/2 cup very cold water. While tossing and stirring the fl...

View full recipe at Fine Cooking

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