Ronnie's Notes
I love rhubarb! My mother used to make it as a side dish all the time, mostly with chicken.
She made strawberry-rhubarb pie too with the berries straight from the garden. Those were some delicious days!
I make strawberry-rhubarb pie too, alas, no garden stuff. And supermarket and even most farmers’ market strawberries just ain't what they used to be.
So - once I included some blackberries and that was really delicious. I like this fruit pie filling with a bit of orange zest, but lemon zest will do just as well.
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Here’s the recipe:
Instructions
Combine the flour, salt and orange zest in a food processor.
Add the butter and shortening in chunks and process on pulse about 24 times, until the mixture resembles coarse meal.
Gradually add as much of the juice as is needed to make a soft, but not sticky dough.
Cut the dough in half, flatten into disks and let the dough rest in the refrigerator for .
Preheat oven to 375 degrees.
Roll the dough into circles to fit a 9” pie pan.
Place one circle inside the pie pan.
To make the filling, combine the rhubarb, strawberries, blackberries, sugar, salt, flour, orange peel and cinnamon.
Add the filling to the pie pan.
Cut the butter into chunks and place on top of the filling.
Cut strips from the second dough circle and place them in a lattice design on top of the fruit.
Seal the edges where the strips meet the bottom crust.
Bake for or until golden brown.