3 main ingredients: strawberries, rhubarb & the best pastry ever
1 10 year old baker
4 the love of baking
Sophia shares her prize winning pie (and blue ribbon at the country fair) and instructs us from pastry making to filling and baking this delicious sour cream pie.
Step 1: Make the Pastry With Sophia
1 Lb. vegetable shortening
5 Cups Flour
½ Tsp. Baking powder
1 Tsp. Salt
1 Tbsp. Brown sugar
3 Tbsp. Vinegar white
1 Egg Beat with a fork
¾ cup Cold water (approximately)
Mix together flour, baking powder, salt and brown sugar. Whisk together to remove the lumps.
Cut up shortening into small cubes, return to cooler to keep cold.
Add vinegar and egg to liquid measure cup. Beat with a fork.
Add enough ice cold water to egg/vinegar mixture to make a total of 1 cup of liquid for a full recipe.
Place measured dry ingredients in the stand mixer with the paddle attachment or in a large mixing bowl.
Cut up shortening into small cubes (keep cold) and start mixing the flour and shortening together either with the blade on the mixer or by hand with a pastry cutter. If fat gets caught on paddle, stop the machine, scrap shortening off the blade and begin again.
Miriam's Time Saving Tip♥ At this point in pastry making do not multi task. Stay at the mixer and pulse the machine on and off until the flour and shortening are slightly mixed but not totally combined. There should still be big quarter size chunks of shortening showing and plenty of loose flour. Do not be alarmed at this because if you go too far at this stage you will ruin the pastry. Stop the mixer.
Add liquid to mixing bowl. Turn blade on and off just until the liquid is incorporated. Do not over mix at this stage or your pastry will be tough.
Roll dough up into a disc and wrap in parchment paper and then in a clean plastic bag and store in cooler until needed.
Miriam's Time Saving Tip♥ Making this pastry ahead is a great time saver. It keeps well for over a week in the fridge as long as it is wrapped well. After making pies. Freeze the remaining pastry for use later.
Step 2: Sour Cream Filling
1 ½ cup granulated sugar
1/3 cup flour
1 cup sour cream
In a bowl mix together egg, granulated sugar, 1/3 cup of flour, and sour cream. Whisk to remove lumps. This is the sour cream filling that will be poured over the fruit before the pie is baked.
Step 3: Crumble Topping
½ cup flour
½ cup brown sugar
¼ cup melted butter
Melt butter. In a small bowl mix flour and brown sugar with melted butter. Set aside for topping.
Step 4: Fruit Filling
4-5 cups rhubarb (fresh or frozen)
3-4 cups strawberries (fresh or frozen)
during the spring and summer when rhubarb and strawberries are plentiful I use the fresh, but it is not necessary.
Step 5: Pastry Made Into Pie Shells
Cut the pastry into 4 or 5 chunks.
On a well floured surface, shape one piece of the pastry into a round disc. It is easier to get a round pie crust when starting with a round shape. With a rolling pin, roll the pastry out carefully until 1/8 inch thin and approximately 1 ½ inches larger than the rim of your pie plate. Pastry is not baked first.
Once the pastry is rolled out, carefully lift the pastry into the pie shell.
Fold some of the excess pastry under to make a tall ledge which will help keep the juices inside the pie.
Finger flute the edges to decorate the pastry edge.
Step 6: Filling the Unbaked Pie Shell With Fruit and Filling
Line the bottom of one unbaked pie shell with fresh or frozen rhubarb, top with fresh or frozen strawberries.
Pour sour cream filling over fruit.
Sprinkle crumble topping over fruit and sour cream filling to finish off the pie.
Step 7: Baking the Pie
Preheat oven to 375 degrees (190 C).
Position a rack into the middle of the oven.
When oven has preheated bake the pie for 30 minutes at 375 (190C) degrees and approximately 30 minutes at 350 (176C) until the juices start to run out of the pie.
Remove pie from the oven and allow to cool to set.
Serve either warm or cold.