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This is for Stephanie in Indiana. Strawberry Rhubarb Pie is my absolute favorite pie. Living in Florida makes it difficult for me to get rhubarb, but it is well worth the trouble when I can get it.

Strawberry Rhubarb Pie
1 Unbaked pie pastry (2-crust pie)
1 ½ C Sugar
3 T Quick-cooking tapioca
¼ t Salt
¼ t Nutmeg
1 lb. Rhubarb, cut in ½ inch pieces (3 cups)
1 C Fresh sliced strawberries
1 T Butter or margarine

Combine sugar, tapioca, salt and nutmeg. Add rhubarb and strawberries; mix to coat. Let stand 20 minutes.

Pour fruit mixture into unbaked pie shell; dot with butter. Place second pastry on top of pie and seal crusts. Cut vents in top crust for steam to escape.

Bake at 400° for 35 to 40 minutes.

Plain Pie Pastry (pie dough)
For one single crust pie or 4 – 6 tart shells:
1 C Sifted all-purpose flour
½ t Salt
1/3 C Shortening
4 – 5 T Cold water

For one 8-, 9-, or 10-inch double-crust or lattice-top pie, two 8-, 9-, or 10-in single-crust pies or 6 – 8 tart shells:
2 C Sifted all-purpose flour
1 t Salt
2/3 C Shortening
5 – 7 T Cold water

Sift flour and salt together; cut in shortening with a pastry blender until the pieces are the size of small peas. Sprinkle 1 tablespoon of cold water over the mixture. Gently toss with a fork, push to side of bowl. Repeat until all is moistened. Form into a ball. Divide as needed for 2 crust pies.

Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions. Roll from center with rolling pin to 1/8-inch thickness (or thinner). It is important that your crust be of consistent thickness in all areas.

To bake single crust pie shell: Fit pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge if desired. Prick bottom and sides with fork. (If filling and crust are baked together, do not prick). Bake at 450° for 10 – 12 minutes or until golden color.

Lard Pie Crust
2 C Flour
1 ½ t Salt
2/3 C Lard
1/3 C Ice water (approx.)

Sift together the flour and salt. Cut in lard. Add water gradually while mixing gently. Cover bowl with plastic wrap and let dough stand to ripen for 10 – 15 minutes in refrigerator.

When ready to use, cut dough into 2 parts, roll out on floured surface and ease into pan.
Tom in Florida

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