Emile Henry Recipes

Zesty Strawberry Rhubarb Pie  recipe

Temperature: 375° F

Ingredients

Zesty Strawberry Rhubarb Filling
  • 4 cups Fresh Strawberries, quartered
  • 1 cup  granulated sugar
  • 2 Tbsp  Orange Juice
  • 1 Tbsp Orange zest
  • 1/4 cup Wild Strawberry Jello powder
  • 6 Tbsp cornstarch
  • 5 cups Fresh Rhubarb, 1" slices
Crust, top and bottom plus Flower
  • 4 1/2 cups Flour, all purpose
  • 1 1/2 tsp salt
  • 1 1/2 tsp sugar
  • 5 oz crisco
  • 6 oz Butter, cold & cubed
  • 1 cup Water, cold
Egg wash
  • 1 egg, scrambled
  • 2 tbsp water
  • pinch salt

Instructions

Filling: Cut Rhubarb in 1" slices. Hull and quarter strawberries. Add remaining ingredients. Toss to coat. Set aside.
Crust: In Food Processor, add flour, salt, sugar and cold butter. Pulse 6 times. Add crisco. Pulse until small pea size shape or until mixture looks crumbly. Dump into large bowl. Slowly stir in cold water, mixing with fork. With both hands gather dough together into ball. Cut in half. Roll each half to 1/4" thickness. Place one crust in bottom of Emile Henry Fluted pie plate. Trim edges. Brush edges with water. Add Strawberry Rhubarb filling. Place second crust on top pressing edges gently to seal. Trim edges with knife. Using remaining dough, roll to 1/4" and cut heart shapes. Place on pie overlapping to resemble leaf petals. Repeat with 2-3 rows. Cut two flower shapes and add to center of pie.
Using a narrow knife, poke a steam hole in the center of the flower.
Mix egg wash ingredients. Brush over top of pie. Bake 45-60 minutes until pie bubbles.

Submitted By: N. Sepe - North Scituate, RI
Zesty Strawberry Rhubarb Pie