In My Book Pi Are Round....Not Square

I love pie.  I would have to say it is probably my most favorite dessert.  I prefer pie over cake.  I have an extensive lists of favorites.  I was so excited when I found out that this Friday, March 14th, is National Pi Day.  Which pie would you choose for a Pi Day party? The choices are endless! Did you know that there are over 231 varieties of apple pie alone?  Did you know it really is the favorite of 36 million Americans? Perhaps pumpkin pie, which was first introduced to the holiday table at the pilgrim's second Thanksgiving in 1623? Or maybe a pecan pie, which is the third most popular choice in our nation of pie lovers? I want to encourage all my pie loving friends everywhere to enjoy some pie in honor of Pi Day. I thought I would share one of my favorites with you:

Strawberry Rhubarb Pie
Ingredients:
*I  cheat and use two already done pie crusts.  There is a reason.  I have bad memories of making pie crusts with my mom.

• Crust:
• 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
• 1/2 cup cake flour (recommended: Soft As Silk)
• 3 teaspoons sifted powdered sugar
• 1/2 cup butter-flavored shortening (recommended: Crisco)
• 1/4 cup salted butter
• Pinch salt
• 1 egg
• 2 teaspoons vinegar
• 1/4 cup ice cold water
• Filling:
• 2 1/2 cups chopped red rhubarb, fresh
• 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces) - she would sub in raspberries sometimes too.
• 1 1/2 cups sugar (1 1/4 cups for high altitude)
• 2 tablespoons minute tapioca
• 1 tablespoon all-purpose flour
• 1/2 teaspoon lemon zest
• 1/2 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 tablespoons butter, cubed small
• 1 egg white beaten with 1 teaspoon water

Directions: 

Crust Preparation:

Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
Preheat oven to 425 degrees F.

Filling Preparation:

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor.( I do this.  I have one that belonged to my grandmother.  It is a prized possession.)  Let cool before serving.

Warning....don't eat rhubard alone....nasty, nasty, nasty.