Eternal Flame

Hello friends, lets talk.

Lets talk about the show Pushing Daisies. I love that show. I'm still bummed about it being cancelled. You broke my heart ABC. Every time I watch it I want pie. I love pie, pie is so delicious. I also want a pie maker named Ned.

Lets talk about how it is summer, and so I am back in Phoenix with a kitchen that I feel comfortable baking in.

Lets talk about fresh fruit pie, like strawberry rhubarb pie. Doesn't that just scream summer? Lets talk about how it is a holiday, and so that means a barbecue with dessert. Like home made ice cream, which needs a delicious pie sitting beneath it.
You see this is my life right now. I am home, and it is summer, the time for strawberry rhubarb pie. Last year I made a strawberry rhubarb pie and I didn't get to eat any since I wasn't eating any sugar. I'm going back on the sugar ban. Tomorrow. Today though, today I ate strawberry rhubarb pie with home made vanilla ice cream.

Lets talk about pie crust too. The secret to good pie crust is to use shortening and ice cold water. I don't care what anyone says about using butter. Don't get me wrong, I usually love butter, but for pie crust, you've got to use shortening. Also, just enough salt to make a good little pile of it in a tiny little toddler's hand.

Add a dash of sugar too. Use a fork to cut in the shortening if you don't have a pastry cutter. If you do, use it, because it looks cool. Look at you with your fancy pastry cutter.
We used a fork, even though I think my mom might actually have a pastry cutter, I just am not used to looking for one, so I used a trusty fork. It still works, don't worry. Go ahead and roll that dough out. Maybe your photo will come out differently because your kitchen won't have yellow lighting.

Don't worry, it was still delicious and light and flakey. Dump all of that filling in there. Don't be afraid of rhubarb guys. Rhubarb is your friend. Also, don't forget to put a few pats of butter on top.
Maybe you will still have the energy to make a lattice top. I did not, because my niece LOVES to help, and sometimes it is too much to do a lattice top while a two year old helps. My nephew usually loves to help too, but today he was helping dad move stuff in the backyard. That is how I had enough energy to make this pie AND document it for you. If you don't have a good helper, then go ahead and do a lattice top.If you don't want to, a regular top crust works just great too. You can do an egg wash  if you want. I didn't because sometimes I think, "no! I don't want an egg wash!" Today was one of those times.

You're going to need to eat the extra pie dough. You might need to shove it all into your mouth at once.
Make sure there is some foil under your pie while it is in the oven, just in case it bubbles over a little bit. That way you don't have to scrub your oven later (oven fiasco of 2010: when I forgot the foil. Let my mistake be your lesson, never forget the foil!)

Then go ahead and cut yourself a slice and put a scoop of home made ice cream on top. Go ahead, you deserve it. Remember to clean your plate just like your mom taught you.

While you're eating it, think about the men and women serving in the military. Say a little thank you that you can eat strawberry rhubarb pie with home made ice cream because they are far from home. Then say a little prayer for them so they'll come home soon. When they do, offer to share your pie with them. It is the least you can do. Happy Memorial Day! If you need more inspiration, watch the Pushing Daisies video at the end of this post.

Pie Crust:
About 1 cup flour
about 1/4 tsp salt
about 1/2 tsp sugar
about 1/2 cup shortening
2-3 TBSP ice water

Mix flour salt and sugar in a bowl. Cut in shortening. Pour in water one tablespoon at a time and mix after each. Roll dough out and place in 9 inch pie pan. Cut off extra dough and re-roll for top crust. Slice long strips to make a lattice if desired.

Strawberry Rhubarb Pie Filling

2 Cups Rhubarb (make sure there are no leaves remaining) sliced about 1/2 inch thick. (Cut it just like you would cut celery. Go ahead. Do it!)
2 Cups Strawberries, sliced
1 cup white sugar
1/4 cup brown sugar
1 TBSP lemon juice
about 1/2 tsp nutmeg
Sprinkle in some flour to thicken. (I sprinkled in about 2 TBSP... that seemed a decent amount)

Pre- heat oven to 400 degrees Fahrenheit. Mix all filling ingredients together in a bowl.  Pour into pie crust in 9 in pie pan. Cut about 3-4 pats of butter and dot on filling. Place top crust over filling. If not using a lattice top, cut 3-4 slits into top crust. Brush with egg wash (go ahead and beat some egg whites if you want) if desired. Sprinkle with white sugar. Bake in oven at 400 for 30 minutes. Then reduce temperature to 350 degrees Fahrenheit and bake for another 15 minutes.

Eat the whole thing with home made vanilla ice cream.

Enjoy this video of Kristin Chenoweth singing on Pushing Daisies. Sorry that YouTube won't let me embed any Pushing Daisies videos. It's worth it to click on the link.

Comments

Lauren said…
We only recently discovered Pushing Daisies. Pretty much we love it.

Also, that pie looks ridiculously good. I'll make Jenna bake one for me when she and my parents get back down here from visiting my brothers.
Anonymous said…
I do not own a pastry cutter. I was raised using a fork. When I had Home Economics in Jr. High. I learned about pastry cutters there. I went home and told my mom we needed one and she said, "Pooey! A fork works fine!" So, I've never had one and now I am used to using a fork, so I am with my mom. Love, Mom.

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