Makes two pies or about 12 servings.
Flour - I use whole wheat flour, 2 cups.
Butter - 2/3 of a cup.
Salt - A pinch.
Cold water - Either chill it in the fridge or throw some ice cubes in. You'll need at least 4 to 6 tablespoons.
Sugar - I use raw cane sugar or brown sugar, 1/2 cup.
Flour - I use whole wheat, 1 to 2 tablespoons.
Strawberries - 1 cup.
Rhubarb - 2 cups.
Cinnamon - This can be added to taste.
Whiskey, Brandy, Vodka, etc - This is optional but brings the flavors together nicely. I add about a shot or two.
Clean and chop up the strawberries and rhubarb. Mix them with the rest of the ingredients needed for the filling. Let them sit while you prepare the crust.
Put all the crust ingredients into a bowl and mix by hand. If you need more water, gradually add more via a tablespoon or two at a time. Don't add too much or the dough will be runny.
Once the dough is pretty consistent stop mixing and place it on a counter top or table where you will be flattening it with a rolling pin. Sprinkle some flour on the table so the dough won't stick when you are rolling it flat.
Split the dough in two and then each half again, but this time into uneven pieces. Make one piece larger and the other smaller. Flatten the larger piece with the rolling pin and use it to line the first pie plate. Fill the pie with half of the filling. Flatten the smaller piece of dough and cut it into strips. Use these to make a lattice across the pie. Do the same with the other half of the dough for the second pie.
The last step is to put little dabs of butter here and there across the tops of the pies and also sprinkle a bit of sugar too.
Preheat the oven to 350F. Cook the pies for about one hour to an hour and 15 minutes. You can check on them by pushing a toothpick into the pie. When the dough at the bottom of the crust no longer sticks to the toothpick, the pies are done.
If serving the pie warm, I recommend a nice scoop of ice cream or whipped cream. If cold, pair it with a nice glass of milk.
© Pal Pocsi 2004