Monday, May 2, 2011

Strawberry-Rhubarb Pie

Working off of this recipe, I threw some filling in a premade crust for a party last night. I liked it a lot better than the last Strawberry Rhubarb I attempted, so here ya go.

There was a little drama along the way, though (I know, even with a frozen crust.... Deb of Smitten Kitchen, I am not). I used too many pie weights while parbaking [Edit: Long after writing this post, it finally dawned on me one day that you're supposed to COVER THE CRUST WITH FOIL before you add weights.  Live and Learn!], and the bottom layer got totally embedded in crust, leaving me to gingerly pick them out one.... by.... one:

And then I realized the tapioca I had around was not instant like the recipe called for. Perusing the interwebs, I found proportions for substituting instant tapioca / noninstant tapioca / arrowroot / cornstarch as thickeners, and used arrowroot instead (though possibly not enough of it, as the pie was still a little runny).

Foibles aside, though, the final flavah won my heart like a cowboy in a country ballad ("God bless the broken roooooooaddd.... that led me straight to rhu! Barb!"). Mix the following stuff in a big bowl, put it in parbaked crust, and bake (450 for 15, then 400 for 45). Put it on a baking sheet to catch the drips, especially if you can't be bothered to throw a crust on top:

3 cups halved strawberries
3 cups (thawed) frozen rhubarb, drained
1.5 cups sugar
2TB arrowroot & 1 TB flour (maybe change these up, it didn't thicken thickly enough for me!)
1 tsp each: lemon juice, balsamic, vanilla, and cinnamon

My pie crust, like my country song reference, was pretty deep, so this may be too much filling for some pies.

Pre-baking closeup! :

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