Jane Portnoy’s Strawberry Rhubarb pie recipe
Marshall Portnoy shared his wife Jane’s amazing recipe on his show, The Marshall Portnoy Show, Tuesday. Here are the directions!
STRAWBERRY RHUBARB PIE
DOUBLE CRUST RECIPE FOR A 9-INCH PIE PLATE:
2 cups flour
1 teaspoon salt
1⁄2 cup chilled solid vegetable shortening, cut into 1⁄2-inch cubes 1⁄4 cup chilled parve margarine (or butter), cut into 1⁄2-inch cubes 6-8 tablespoons ice water
FILLING:
4 cups fresh rhubarb, cut into 3⁄4-inch pieces 2 cups sliced fresh strawberries
1 cup plus 2 tablespoons sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 large eggs
FOR EGG GLAZE AND CINNAMON SUGAR
TO FINISH THE TOP CRUST:
1 egg yolk beaten with 1 teaspoon water
1 tablespoon sugar mixed with 1⁄4 teaspoon cinnamon for dusting the top crust
Preheat the oven to 425 degrees. Use a 9-inch pie plate.
FOR THE CRUST:
Place flour and salt in a mixing bowl. Cut shortening and margarine (or shortening and butter) into the flour mixture with a pastry blender until it has the consistency of small peas. Add ice water, one tablespoon at a time, using
a fork to gather the dough into a ball. Add only enough water so that dough holds together. Briefly knead the dough into a ball. Cut it into two pieces so that one piece is slightly bigger. This bigger piece will be for the bottom crust. Wrap each ball in plastic wrap and chill dough at least 30 minutes. Place the larger piece of dough on a floured board. Flour a rolling pin and the board as needed and roll the dough into a circle about 11 inches in diameter. Roll the crust over the rolling pin and unroll it over the pie plate. Take the second ball of dough and roll it out in a similar manner to a diameter of about 10 inches.
FOR THE FILLING:
In a bowl combine the rhubarb and strawberries with the sugar. In another bowl beat the eggs, salt and cornstarch together and pour over the fruit mixture. Blend thoroughly. Place the filling in the pie shell. Brush the egg glaze on the outer edge of the bottom pie shell. Roll the top crust over the rolling pin and place it over the filling. With the rolling pin, press down on the edges of the
top and bottom crust to seal them together. Trim off uneven pieces of dough, leaving enough of an edge for crimping. Use a fork or your thumb and third finger to crimp the edge into an attractive edge. Brush the top of the crust with the egg glaze and dust lightly with the cinnamon sugar. Make several slits in the top crust so that steam can escape during the baking process.
Bake at 425 degrees for 15 minutes. Then turn temperature down to 350 degrees and bake 30 minutes more. When baking is complete, place pie on a wire rack for cooling.
Yield: 8 servings
