I filled them a little too full, so some of them have kind of hollowed out tops – but they still taste great!
For the filling:
- 2 cups of strawberries, rinsed and hulled
- 2 cups of chopped rhubarb, or a cup of rhubarb cooked in sugar
- 1/2 to 1 cup sugar
- 2 TBLS cornstarch
Mash the berries with a potato masher, and put them in a 2-quart saucepan, with the rhubarb, 1 cup sugar, and cornstarch – if you’re using chopped rhubarb. Cover and cook over low heat until juicy and the rhubarb is soft, stirring occasionally, and then take the top off and boil until thickened, 3 – 5 minutes. If you’re using cooked rhubarb puree, put just the strawberries and 1/2 cup sugar into the saucepan. Heat, stirring, until the sugar dissolves and the the mixture comes to a boil. Mix the cornstarch into the rhubarb, and then pour it into the pan. Boil and stir until thickened, 3 – 5 minutes. Remove from the heat and cool completely so that the filling won’t melt your pie crusts.
For the crust:
- 3 cups of unbleached white flour (though you could also add whole wheat – I think a whole wheat crust is especially good with peaches)
- 3 TBLS sugar
- a good pinch of salt (or use salted butter)
- 2 sticks/8 oz./1 cup of butter
- 2 TBLS vegetable shortening
- about 1/3 cup cold water
Measure the flour, sugar, and salt into a bowl – which could be the bowl of your stand mixer, or a food processor. Slice the butter and shortening into the bowl, and then use the paddle attachment of the mixer, or the steel blade for the food processor, or a pastry blender, or some combination of two knives and your fingers, to cut the fats into the flour to arrive at a crumbly, mealy, mixture. Pour cold water into a glass (I use water from the Brita pitcher in the fridge). Dip out tablespoons, and add them with the mixer on, or mixing in some other fashion, until the crust starts to clump together. It’s usually about 5 tablespoons. Dump the crust out onto a floured surface, and gather it into a large ball, then divide in half, and flatten into two disks. Wrap in plastic wrap or wax paper and chill for 30 minutes, or keep for about a week in the fridge, or months frozen.
- 1 egg for egg wash
- coarse sugar for sprinkling (or regular sugar)
Heat the oven to 375°. beat the egg with a little water or milk or cream for the egg wash. Roll out half the dough on a floured surface, and cut into 3 inch squares or circles. Place half the squares or circles on a parchment lined baking sheet, and brush with the egg wash. Place about a tablespoon of filling in the middle of each pastry square or circle. Cut a cross or other vent in the remaining squares or circles, place on top of the filling, and crimp the edges well with your fingers or a fork. Brush all over with egg wash and sprinkle with sugar. Chill the shaped pies in the freezer for about 15 minutes, and then bake for about 15 minutes until golden brown.