Hello!!! I can't believe I haven't posted on my blog in 6 months...!!! I began to get so busy that I would be baking 2 or 3 times a week and that would just be too much to blog about. Around Christmas things got especially crazy around here. I did 3 family's baking which came out to over 100 shortbread cookies, 5 white chocolate peppermint cheesecakes, Nanaimo bars, date squares, DOZENS of butter tarts and plenty more! Lets just say between that and school I had very little time to even think about blogging! Not to worry though because now that school is starting to slow down I will have more time on my hands.
Some more news... I got a real job! Next weekend I start working at one of our grocery stores in the bakery department! I am hired for the summer as a cake decorator! How exciting is that? I cannot wait to start! It will be quite different than working from home. Now that doesn't mean I will stop baking here! My dad wouldn't allow that ;) Neither would the bank ladies! Unfortunately for them I won't be doing coffee goodies every week, only a birthday cake each month. That is alright though because they are on diets! Although... I think I'm making them some coconut cupcakes in the next couple weeks...
OH! Guess what? I just got back from my band trip to New York City! What an experience! I will never forget it. There will be a post all about it tomorrow because right now I would like to get back to the Strawberry Rhubarb Pie!
I've been watching my rhubarb grow every single day, each day wanting to go pick it and create something. Somehow I have worked up enough patience to leave it alone and let it grow. Now it has gotten tall enough to make exactly what I've been waiting for... PIE! The last time I had pie was last summer when I made that delicious peach pie. Since then I haven't made another. Mainly because I associate pie mostly with the warm months. So now that my garden is producing it's own ingredients that means its time for seasonal desserts! And of course pie is best with the freshest fruits. Tart rhubarb with sweet strawberries and vibrant orange zest provide plenty of flavour that all get baked inside a flaky crust. Topped with a scoop of vanilla ice-cream or freshly whipped cream, you are sure to be proud of this decadently delicious pie.
Crust (makes 3, 9 inch double crust pie pastries)
5 1/4 cups all purpose flour
1 1/2 tsp salt
1 pound lard
1 egg
1 tbsp white vinegar
ice water
In a large bowl whisk together the flour and salt. Cut in the lard with a pastry cutter until pieces the size of oatmeal are formed. Don't over cut or the pastry will not be flaky.
In a 1 cup liquid measure whisk the egg and vinegar. Add ice water to create 1 cup. Using a fork or spoon pour a couple tbsp's of liquid over the flour mixture and toss to combine. Add more liquid until the dough is able to come together. I usually use it all. Form into a large ball. Cut in half, then into thirds. You will only need 2 out of the 6 sections. Tightly wrap the other 4 in plastic wrap and place in the freezer for up to 3 months. Wrap and place the remaining two in the fridge for at least 2 hours or up to 3 days.
Strawberry Rhubarb Pie
1, 9 inch double crust pie
2 1/2 cups quartered strawberries
3 1/2 cups rhubarb, cut into 1 inch pieces
3/4 cup granulated sugar
1 tsp vanilla extract
zest of one small orange
1/2 cup allpurpose flour
2 tbsp butter, cut into chunks
dough for double crust pie
1 egg
Pre-heat oven 425 degrees and place rack in the lower third of the oven.
In a large bowl toss together the strawberries, rhubarb, sugar, vanilla, orange zest and flour. Set aside.
Roll out dough for the bottom of the pastry. To know it's the right size, place your pie plate on top and make sure the circle is 2 inches wider around the edge. Transfer dough to pie plate and scrape in filling. Don't scrape in any excess liquids in the bottom of the bowl. Place butter chunks around the top of the pie. Whisk egg in a small bowl and brush the edges with a pastry brush. This is so the top crusts stick together.
Roll out remaining dough. It should be 1 inch wider than the pie plate. Transfer to rolling pin and top pie. Fold the overhang of the dough under the edge. Flute or crimp. Brush egg wash entirely over the pie and sprinkle with sugar if desired.
Bake in the oven for 20 minutes. Reduce oven temperature to 350 degrees. Continue baking for 40-50 minutes until the bottom and top is golden brown. Let cool to room temperature, about 5-6 hours. Serve with icecream or whipped cream if desired!
I hope you enjoy this pie! I know my dad and grandpa did!
Adapted From Canadian Living
