Strawberry Rhubarb Pie with pie crust recipe

I am definitely more of a cake than pie baker. Coming from Germany I only got to know the concept of pie in the last 4 years. But I had my share of attempts with store-bought pie shells and home-made ones; and with uncooked fruit fillings, home-cooked ones, and canned fillings.

While I learned to appreciate the taste of a home-made crust over a bought one, although it is a little more work, but canned fillings are definitely my favorite.

I just can’t seem to get the right filling consistency when making them myself, mainly resulting in oozing fruit liquids or fillings that run out of the shell ones cut.

So here is my latest pie attempt. A home-made crust with canned strawberry rhubarb filling.

This one is not yet baked.

Pie Crust Recipe
Yield: Makes a 9" double-crust pie shell
  • ¾ cup vegetable shortening (for more natural flavor I replaced half with butter)
  • 2¼ cups all-purpose flour
  • ¾ teaspoon salt
  • ¾ cup cold water (I put ice cubes in the water glass)
  1. Place shortening (and butter), flour, and salt in a mixing bowl. With a fork, or pastry blender if you have, work together the ingredients to a crumbly mixture. One tablespoon at a time use only as much water as needed to keep together. Cover and place in fridge for at least half an hour.
  2. Roll out ⅔ of the dough about ½ inch larger than the rim of the pan. Place the filling into the shell.
  3. Roll out last third into a 9" circle (diameter of the pan). Cut out a hole in the middle, this will allow steam from the filling to escape during the baking process. Place onto the filling, fold over excess from the first crust and seal with a fork.
  4. Since my filling was already cooked, the pie only had to bake until the filling was heated and the crust golden brown. This can be achieved at higher heat (400F) for about half an hour. It will depend on your filling, so keep an eye on your crust.
  5. Enjoy (preferably warm) with a scoop of ice-cream or whipped topping!

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