Best (and Super Easy!!) Pie Recipe

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Today is National Pi Day! Of course Pi Day is referring to the mathematical equation, but I was never good at math. When I hear Pi, I think pie. To honor the day, I am sharing my favorite (and super easy) recipe: Rhubarb-Strawberry Pie. It’s Cindy Crawford’s favorite recipe, too. I heard her tell Oprah once (I don’t actually know either of them. She said it on Oprah’s show. I did walk past Cindy on Madison Avenue in NYC. And I’m convinced she eats this all of the time, and that is what keeps her in such great shape! As always, I digress.). So either make a pie or go out and buy a really good one, and Happy Pi Day!

(Side note: The next time I make this pie, I think I will add more rhubarb and less strawberries. I like more rhubarb. But if you prefer to buy one, and if you are in the Julian, CA area, buy a pie from Moms Pies or Julian Pie Company.   I prefer to buy a pie from Julian Pie Company frozen and unbaked which can be purchased at some local San Diego stores . It’s like you made it from scratch! Baron’s in Point Loma and Siesel’s on Ashton Street sell them. Check the Julian Pie Company website for other locations: http://www.julianpie.com/wheretobuy/index.html)

Rhubarb-Strawberry Pie from Saveur
For The Crust:
2 2/3 cups all-purpose flour
1 teaspoon salt
2/3 cup vegetable oil
6 Tablespoons cold milk
For The Filling:
1 1/4 cups plus 2 teaspoons sugar
1/3 cup flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 cups thinly sliced rhubarb
3 cups halved and hulled strawberries
2 tablespoons butter, cut into small pieces
2 teaspoons milk

1) Preheat oven to 400 degrees. For the crust: Sift together flour and salt into a mixing bowl. Measure oil into a measuring cup, then add milk, but don’t stir together. Pour oil and milk into flour mixture. Stir until dough just holds together. Divide dough in half, shape into 2 balls, and flatten slightly. Roll out each ball between 2 sheets of wax paper into 12 inch rounds. Transfer one pastry round (discarding wax paper) into 9 inch pie plate, and set other pastry round aside.

2) For the filling: Mix together 1 1/4 cups sugar, flour, nutmeg, and cinnamon in a large mixing bowl, then add rhubarb and strawberries, tossing well to coat evenly.

3) Fill bottom crust with rhubarb-strawberry mixture and scatter butter on top. Cover with remaining pastry round (discarding wax paper) and crimp edges together to seal. Score top to allow steam to escape, brush with milk, and sprinkle with remaining 2 teaspoons sugar. Place pie on a baking sheet and bake until crust is golden and filling is bubbling, about 50 minutes. If edge of crust browns too quickly, cover edges with a strip of aluminum foil to prevent burning. Allow pie to cool for 1 hour before serving.

Serves 8

Take care and happy eating!

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