1 double pie crust (type in pie crust in my search engine, above on left, to get recipe)
- 1 1/2 cup sugar
- 2 tablespoons cornstarch
- 3 tablespoons Minute Tapioca
(one of the tablespoons is sprinkled on bottom of dough lined pan)
- Pinch of salt
- 3 cups chopped strawberries (quartered lengthwise)
- 3 cups chopped rhubarb (1/2 inch thick)
- 1 tablespoon cold butter cut in small pieces
Okay gals, to get your pie-engines started, first things first…. tie on an adorable apron! Tidy the kitchen! Fill the sink with hot sudsy water to soak and clean as you go.
Gather all of your ingredients, and utensils, before you begin.
Dab a little flour on your nose, so the home-folks will know that you are hard at work! (wink!) Wash and trim the greens off of your fresh-picked strawberries and rhubarb and cut into 1/2″ to 1″ pieces. Three cups of each.
In your most loved, sturdy, farm-wife bowl, (mine is an old-fashioned celery green Pyrex ) mix the fruit together with 1 and 1/2 cups of sugar, 2 tablespoons of cornstarch, 2 tablespoons of Minute Tapioca, pinch of salt. As you are stirring, like Beulah, thank the Lord for His goodness, His love and mercy. Thank Him for the abundance of fresh food he provides for us here in this great country of ours. And while you are at it, ask the Lord to preserve and protect our Armed Forces as they put their lives on the line, so we could enjoy our safety and freedom. Glory!
For as the heavens are high above the earth, so great are His mercy and loving-kindness toward those who reverently and worshipfully fear Him. Psalm 103:11
Sprinkle the bottom of the dough-lined pan with another tablespoon of Minute Tapioca. This will keep the crust from getting soggy. I do this extra little step for all fruit pies because they are so juicy. Heaven knows Miss Beulah’s pie crusts are always durable, yet tender and flaky. As you pour the sugared fruit into the prepared double crust pastry, think about who you could bless with a slice of this Bless Your Heart pie. Be sure to dot with butter, before you layer the top crust on.
Roll out the top crust. Just like “Sweets” you can create a variety of festive and fancy-like looks. Use a cookie cutter to punch out designs to let the steam out, or do a lattice design, or put a solid top on, with little tear-drop openings for the steam. Then crimp the edges by folding the top and bottom crusts under, and flute a pretty little ruffle around the edge (to match Beulah’s sunbonnet!). Brush top crust with milk or cream and sprinkle with sugar. I think the sparkling star cut-outs are dreamy and would be wonderful for the 4th of July!
If you have time, it’s best to refrigerate the pie for 20-30 minutes to firm up the dough. Cover the edges with foil and then place on a lined cookie sheet and bake at 350 for 50-60 minutes. The true test to see if the pie is done, is to make sure the juices are bubbling slow and as thick as honey. If it is bubbling, but the juices are liquid-y, give it about 5-8 minutes more.
I think fruit pies are most delightful, warmed, and then topped with a scoop of rich vanilla ice-cream and of course shared with a loved one, or two, or three. (You can re-warm the pie, just before serving, in a 350 degree oven, for 10-15 minutes).
Oh, cheer up dear, everything is going to be alright….we have pie! ~ Beulah (Sweets) Louise Perkins Make some pie memories this week. Gather a gaggle of girlfriends and have a pie party! (Or as Maynard would say…a Hen Party!) Go on now….. call Viola, Jesse Mae, Pearl, Idella, and Effie, and tell them not to forget their aprons and rollin’ pins!
If you haven’t made one yet, give pie a try! Good ol’ Sweets would be mighty proud!
(If you are wondering who Beulah, Maynard and the Hens are, please read the post before this, A Little Gumption Goes A Long Way.) Thank you to all of you who left such wonderful comments! I love and need the encouragement!
Well, gals I am off to the airport for an adventure! I will be back in a couple of weeks, until then I will miss you all! Stay safe, count your blessings and have some pie.