This pie won the Best Heritage Recipe category in the 2009 Best Pie in the Tetons Contest. Best enjoyed with vanilla ice cream or fresh whipped cream.
Crust:
2 cups flour
1 teaspoon salt
2/3 cups plus 2 tablespoons shortening
4-5 tablespoons of cold water.
Mix flour and salt, add shortening and cut in with a pastry blender until particles are the size of small peas. Sprinkle cold water on, one tablespoon at a time until moist and makes a ball. Divide into two balls, flatten and wrap in plastic and refrigerate 30-60 minutes. Makes enough for a base and one lattice top.
Filling:
4 cups fresh strawberries, sliced
1 cup fresh rhubarb, diced
2/3 cup sugar
1 tablespoon lemon juice
2 pinches nutmeg
pinch of salt.
Mix all ingredients and pour into a prepared pie dish, create lattice topping and pinch off edges.
Bake at 425 degrees for 45-55 minutes, covering the outside crust with tin foil to avoid over browning. Rotate crust 1/2-way through baking. Pie is done when crust is lightly brown.
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