cambridge cowgirl: Strawberry Rhubarb Pie

I LOVE strawberry rhubarb pie. I didn't care for pie too much before I tried strawberry rhubarb, but now, I can't get enough of the s-r pie! Last week, when I made this pie, I used a combination of 2 recipes. I made Smitten Kitchen's all-butter, really flaky pie crust (click for link!) filled with my take on Betty Crocker's filling. It turned out great, so here is my method/the recipe.

Above is my set-up for the pie dough making. You can see I needed my computer to follow SK's recipe... it's too bad I don't have an iPad hanging in my kitchen for quick access to recipes :)

Combine 2 1/2 c. flour, 1 T sugar, and 1 t. salt in a bowl, and chop up 2 sticks (1 cup) of very cold butter.

Stir the dry ingredients together,

add the butter,

Go to work with a pastry blender...

...

... until little pea-sized balls form throughout.

Pour in 1/2 c. of ice cold water,

stir, and keep adding water 1 T at a time until all of the flour/butter mixture is incorporated into one ball.

Split the ball into two balls, wrap them in plastic wrap, and place them in the fridge. SK says to chill them for an hour, but I didn't have an hour, so I put them in the freezer for about 15 minutes. That worked just fine.

Look at my mess :)

Now, for the filling, which is SUPER SIMPLE...

Chop 2 c. of strawberries and 2 c. of rhubarb

Stir with 2/3 c. sugar, 2/3 c. Splenda (cuts out a lot of calories and NONE of the yummy taste), and 6 T flour.

Generously flour a cutting board and shape the ball into a thick disc.

Generously flour the top of the dough, and roll it out until it's huge! You can follow what SK says to do and fold it up into quarters to easily transfer it to the pie pan. I found that worked well.