“We must have a pie. Stress cannot exist in the presence of pie”

— David Mamet

Pie? The word alone invokes thoughts of summer warmth, porch rocking chairs and waving neighbors walking down the sidewalk. It brings people together because no one wants to eat a pie alone and have 6-8 pieces sitting on the kitchen counter waiting to be eaten. Or maybe you do...

Having recently become a pie devotee, thanks to a friend who is pie crazy, the decision was made to produce a hands down fabulous strawberry rhubarb pie. Seasonal fruits being my favorite she helped me create this delectable pie. Sweet, and Tart not clumpy or talcum tasting, but rather, a combo of fresh strawberries and crisp rhubarb that will have you weeping for another bite. Okay, maybe not crying, but I promise it won't last two days in your house. Camaraderie amongst friends and family is usually what encourages someone to bake a pie although contests, fairs, or excess fruit from the garden may also be the extra nudge needed to pull out the flour, sugar, and butter. Whatever your reason for deciding to pull out the pie dish I hope every slice finds you smiling, keeps you laughing, and helps you remember what makes a pie sinfully superior.

Why Butter or Lard? Both butter and lard contain water that when heat is applied through baking makes the water evaporate causing pockets to occur which leads to that flaky crust that everyone loves. Don't be afraid of using lard in your pie crust unless you plan on eating the entire pie yourself...

Ingredients Traditional Pie Dough

Thanks to À La Mode Pie in Seattle for providing the instructions.

350 grams Flour
42 grams Sugar
5 grams salt
113 grams Cold Butter
113 Grams Cold Lard
125 ml cold water
1 oz vodka

Step 1

In a food processor or with finger tips combine flour, sugar, salt, butter and lard into small chunks. If self blending make sure to whisk flour and sugar and salt prior to adding butter and lard. You may need to chop into pieces the butter and lard before adding to the flour especially if your butter and/or lard is frozen.

Step 2

Pulse dough until you see small pieces. Next add water and vodka, you can use a flavored vodka if you choose such as vanilla, whip cream, etc but make sure it is not your most expensive from Russia.

Step 3

Quickly pulse until pie dough comes together in food processor. Do not over process.

Step 4

Wrap pie dough in plastic wrap and chill 4 hours or overnight in refrigerator.

Step 5

Remove dough from refrigerator and slice ball of dough in half using a pastry cutter or knife.

Step 6

Using a rolling pin roll out dough until circular in shape. Use as little flour as possible while rolling out the dough. A wet dough is better than a dry dough. After shaping and getting thinness preferred for pie lay dough into inside of pie pan. Roll out second piece and slice into even strips for making lattice on top of pie. Follow directions below for filling and finishing pie.

Ingredients Strawberry Rhubarb Pie Filling

465 grams hulled and halved Strawberries
364 grams chopped Rhubarb
224 grams Sugar
19 grams Potato Starch
1 Lemon zested and juiced
Pinch of Kosher salt
1 egg (for egg wash)
1 tsp of sugar (for dusting top)

Step 1

In a large mixing bowl, combine rhubarb, strawberries, sugar, juice, zest, starch, and salt.

Step 2

Place filling in pie shell and lay four strips across the filling then weave the remaining four strips through, in a lattice pattern. Trim and tuck lattice edges underneath bottom crust.

Step 3

Egg wash the pie crust and sprinkle generously with sugar (optional). Place on heavily greased foil lined baking tray and bake at 350 degrees Fahrenheit for 40-45 minutes or until juice has thickened and pie is bubbling.

Step 4

Allow pie to cool before serving.

Tips:

Cold dough is easier to work with so make sure your dough is very cold when rolling out dough
Boogie pies are fun to make using stencils or cookie cutters
Crimping the edges of the pie crust use your fingers to make a stick person
Add 1/4 cup finely chopped hazelnuts to traditional dough before you add the water for a slightly different crust.
Dough should err on the wet side. It is easier to repair a wet dough that fight with a dry crumbly dough
If crust begins to brown to much before pie is baked cover lightly with foil