Yield: 8 Servings
|3¾ cup||All-purpose flour|
|1||Stick chilled unsalted butter; cut into pieces|
|½ cup||Chilled solid vegetable shortening; cut into pieces|
|2 tablespoons||(about) cold water|
|1¼ pounds||Sliced fresh rhubarb or frozen; thawed, drained, patted dry|
|4 cups||Thickly sliced hulled strawberries (about 1 lb.)|
|3 tablespoons||Butter; cut into pieces|
From: dan@... (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT
FOR CRUST: Combine flour and salt in large bowl. Add butter and shortening and cut in until mixture resembles coarse meal. Stir in enough water to bind dough. Divide dough in half. Flatten each piece into a disk. Wrap in plastic; refrigerate 30 minutes.
Preheat oven to 400F. Roll out 1 dough piece on floured surface to ¼ inch thickness. Line 10 inch pie dish with dough. Trim excess and crimp edges.
Line dough with foil and fill with pie weights or dried beans. Bake 10 minutes. Remove foil and wei hts. Bake crust until golden brown, about 15 minutes. Cool. Maintain oven temperature.
FOR FILLING: Combine rhubarb and strawberries in large bowl. Mix in sugar and cornstarch.
Roll out remaining dough piece on lightly floured surface to ¼ inch thickness. Cut into twelve ½-inch-wide strips. Spoon filling into crust.
Dot filling with butter. Place dough strips atop filling, forming lattice design. Gently pinch ends of st ip to crust. Bake until dough strips are golden brown and filling bubbles, about 55 minutes. Let cool completely before serving.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .