Monday, April 5, 2010
I baked a pie
"Men may come and men may go... but pie goes on forever."
Baking a pie, is not for everyone.
But, thankfully, it is for me.
Today, I baked a strawberry-rhubarb pie, and it was delicious. Filled with strawberries, sugar, flaky crust, just the best darn thing to eat on a day off.
Here is the recipe:
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap into plastic (saran wrap) and refrigerate for 4 hours or over night.
2. Roll out dough on a floured counter, and use as directed in pie recipe.
1 cup white sugar
1/2 cup all-purpose flour
1 pound fresh rhubarb chopped
2 pints fresh strawberries
1 pie crust top/bottom
1 tbsp sugar
1. Preheat oven to 375 degrees
2. In large bowl, mix flour, sugar with strawberries and chopped rhubarb. Let stand for 30 minutes.
3. Pour filling into pie crust and then cover it with top crust (I lattice the crust by making strips of pie crust and interlocking them on top).
4. Dab top of crust with butter and then sprinkle with 1 tbsp of sugar.
5. Bake at 375 degrees for about 40 minutes, until bubbly and brown.