Methodist favorites inspired by and from allrecipes.com
Ingredients
- 3 cups sliced strawberries
- 3 cups sliced rhubarb
- 1 ½ cups white sugar
- ¼ cup instant tapioca
- 1 squeeze fresh lemon juice
- 2 tablespoons butter, cut into small pieces
- 1 recipe pastry for a 9 inch double crust pie
- For pie crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening, cut into small pieces and frozen for 30 minutes
- ½ cup ice-cold water, or as needed
Instructions
- To make the pie dough:
- 1. Whisk together flour and salt in a large bowl. Cut in chilled shortening with a pastry blender until the mixture resembles coarse, pea-sized crumbs.
- 2. Add 1/4 cup ice-cold water; use a fork to stir the flour up from the bottom, just until it's mixed in. Press down on any chunks and continue working the dough around the bowl. Continue to add ice- cold water, in 1 tablespoon increments, mixing just until dough is moist enough to hold together when molded; you will not need more than 4 tablespoons and in fact, may need less. Do not add too much water!
- 3. Gently gather dough together into a ball. Divide in half, and flatten each half into a 1-inch-thick disc. Wrap each disc in plastic wrap and chill in the refrigerator for at least 30 minutes. For best results, chill for 4 hours, or up to 2 days.
- 4. When ready to use, roll dough on a lightly floured surface, being careful not to overwork it.
- 5. Fit dough into a pie plate. If it crumbles or tears as you work it, just pinch and press it back into shape.
- 6. Divide dough in two and use as directed in the make the pie recipe.
- To make the pie:
- 1. Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
- 2. Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife.
- 3. Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
- 4. Let rest pie rest for 4 hours before serving.
Nutrition Facts
Servings Per Recipe 8
Calories 442
Total Fat 18g
Saturated Fat 6g
Cholesterol 8mg
Sodium 257mg
Total Carbohydrate 69g
Dietary Fiber 4g
Total Sugars 41g
Protein 4g
Vitamin C 41mg
Calcium 56mg
Iron 2mg
Potassium 259mg
% Daily Value *
23%
28%
3%
11%
25%
13%
203%
4%
9%
6%
