Nutty Strawberry Rhubarb pie
2013 APC Crisco National Pie Championships Amateur Division
1st Place Comstock Strawberry
Laurie Wilson, Bern, KA
2 cups all-purpose flour
1 tsp salt
1/2 cup Crisco Shortening +1/4 cup cold butter
4-5 Tbsp cold water
Preheat oven to 400 degrees. Measure the salt and flour into a bowl. Cut in shortening and butter until pea size pieces form. Add cold water 1 tablespoon at a time until dough ball forms. Divide the dough in half. Store one half covered with a damp cloth in the refrigerator. Roll other half the dough on floured surface to fit 9-inch pie plate. Trim and dampen edge with water.
1 can Comstock/Wilderness Strawberry pie filling (21 oz)
2 cups rhubarb, cut in ½ pieces
3 T. Minute Tapioca
½ cup sugar
1/3 cup chopped pecans
Place nuts in empty shell and press lightly into pastry. Mix rhubarb, tapioca and sugar thoroughly and place in shell. Then place strawberry pie filling into pastry shell. Dot with about a tablespoon of butter. Remove stored dough and roll out top crust. Place on filled pastry. Trim and flute edges with fingers. Add a sprinkle of sugar and add vent holes to top.
Protect edges if wanted and place pie in preheated oven. Bake 45 minutes, remove edge protection and bake about 15 more minutes or until evenly browned and beginning to bubble out.
Yield : 1- 9” double crust pie