It’s no secret that me and pie crust haven’t been friends over the years. I know I’ve mentioned it before. But with a quick lesson from my father in law, we are now best buds.
Which is a good thing, because I L.O.V.E pie.
I love the flaky crust and the sweet fruity filling, or savory filling, or just about anything filling.
I can remember the first time I tasted the sweet and tart mixture of strawberry and rhubarb. It was with my dad, on one of our many family camping adventures.. We had stopped in a small town, and found a cute little diner. You know the ones with fresh pie for sale.
We all had a chance to pick a treat. While my brothers and sisters order doughnuts and ice cream, I watched my dad’s eyes get big with delight as he looked over the pie selection.
When he selected strawberry rhubarb pie, I decided to join him. Big thanks to my dad. I have been hooked ever since.
Strawberry Rhubarb Mini Pies
1 ½ Cups of Strawberries, Quartered and Hulled
2/3 Cups of Rhubarb, Cut into 1 Inch Pieces
1/3 Cup of Sugar
4 Teaspoons of Cornstarch
2 ½ Cups of Flour
½ Teaspoon of Salt
½ Cup of Cold Butter, Cut Into Cubes
½ Cup of Cold Lard, Cut Into Cubes
¼ Cup of Cold Water
3 Tablespoon of Sour Cream
2 Tablespoon Course Sugar
For the Filling
In a medium bowl, add all of the filling ingredients. Set aside.
For the Crust
In a large bowl, whisk flour and salt. Using a pastry blender (or 2 forks) cut the butter and the lard into the flour, until it looks like small crumbs. Mix the sour cream and water together. Using a fork mix the sour cream mixture into the flour mixture, until it comes together. Using your hands, form a ball. Split into 2, and form into discs. Wrap each disc in plastic wrap and place in the fridge for 1 hour.
Pre-heat the oven to 375 degrees, and line 2 baking sheets with parchment paper.
On a lightly floured surface, roll out each discs, one at a time. About 3mm thick. Using a bowl, that’s about 5-6 inches round, cut dough into circles. You should end up with 6 per disc.
Spoon out about a tablespoon of the filling into each circle. Brush edges with water and fold circle in half. Crimp the edge with a fork.
Mix the egg with a tablespoon of water, brush onto of each pie, leaving the edges dry. Sprinkle sugar on top.
Bake for 30 mins.