Wednesday, July 27, 2011

From Our Kitchen to Yours: Strawberry-Rhubarb Pie with Grandma Wehking's Pie Crust

Families often have special recipes that are passed down the generational line as favorites. The pie crust used in this recipe is from my Grandmother Wehking. My mother, Jean Brames, knows it by heart and made it recently for us to share on the blog.

The pie filling part of the recipe comes from my mom's well-used copy of an old Betty Crocker cookbook.

Grandma Wehking's Pie Crust

2 cups flour
1 teaspoon salt
1 teaspoon sugar
1/4 cup water
3/4 cup Crisco shortening

Mix the dry ingredients together. Work Crisco into the dry ingredients using a pastry blender.

Then add water and knead a little into a ball. Divide the dough into 2 balls, one a little larger than the other. On a floured surface, roll out the larger ball of pie crust. Place the rolled dough into a pie plate, moving up the sides and crimping the edges around the top edge of the pie plate.

Roll out the smaller ball of dough on a floured surface, and cut lattice strips from it for the top of the pie.

Strawberry-Rhubarb Pie Filling
Adapted from Betty Crocker Cookbook

1/3 cup sugar
1/3 cup flour
2 cups rhubarb, chopped
2 cups strawberries, hulled and halved
1/2 teaspoon orange peel zest (optional)
2 tablespoons butter, cut into small pieces

Mix together the sugar and flour and add orange zest, if desired. Alternate adding the fruit and the dry ingredient mixture inside the pie crust.

Dot the top with butter and then add a lattice cover of dough.

The three of us - Margaret, Jean, and Nancy - in the kitchen once the pie is ready to go in the oven!

Use aluminum foil to wrap the edges until the last 15 minutes of baking and then remove them so the crust edge browns at the end. Bake in a preheated oven at 425 degrees for 40 to 50 minutes.

Take a break while the pie is baking like Jean...

And then enjoy your pie!

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