Summer Pie

If you like baking but are just getting the hang of it, chances are you find nothing more intimidating than making a pie from scratch, especially the crust. Terry John Zila is the creator of JohnJeanJuan Cakes. He specializes in pies, tarts, cookie, bars and other tasty desserts. If you plan on making a pie, Terry says you don’t need to buy a store bought crust because making a pie crust from scratch is easier than you think.

Rhubarb Strawberry Pie

1 recipe Shortening Crust*

Preheat oven to 425 degrees F

4 cups rhubarb, cut into ½ inch pieces
2 cups fresh strawberries, hulled and sliced
1/3 cup corn starch
1/4 teaspoon salt
1 teaspoon grated orange zest
1 1/3 cups sugar
½ teaspoon cinnamon (optional)
¼ teaspoon nutmeg (optional)
3 drops of red food coloring (optional)
4 tablespoons unsalted butter, chilled and cut into pieces
1 egg white

Make filling
1. Place the rhubarb pieces and strawberry slices in a large mixing bowl and set aside
2. In another mixing bowl, whisk together the corn starch, salt, orange zest and sugar.
3. Gently fold the sugar mixture into the cut rhubarb pieces and strawberries and allow to stand for 5 minutes while rolling out the pie shell.
4. Spoon into un-baked pie shell.
5. Dot with butter pieces.
6. Top with second crust or lattice top
7. Adjust the top crust and flute the edges. Brush crust with egg white.
8. Circle the completed pie with a foil ring wrapped around the edges of the pie to prevent over-
browning when baking.

Bake for 40 to 45 minutes .

Serve with sweetened whipped cream or vanilla ice cream.

*Shortening Dough Pie Crust

2 ¼ cups unbleached all-purpose flour, sifted
1 teaspoon salt
1 tablespoon sugar
¾ cup shortening
1 egg yolk
1 tablespoon lemon juice
¼ cup whole milk

1. Pulse the flour, salt and sugar in the bowl of a food processor fitted with a
metal blade.
2. Pulse in shortening until the mixture resembles coarse cornmeal.
3. In a mixing cup, measure milk, add egg yolk and lemon juice and blend.
4. Pulse in the milk mixture into the flour/shortening mixture until a soft dough forms.
5. Turn onto a work surface and knead the mixture until smooth and uniform
(about 30 seconds)

Nectarine and Blackberry Pie Filling


6 tablespoons cornstarch
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
4 cups fresh blackberries
12 nectarines, pitted and thinly sliced
2 teaspoons lemon zest
1. In a small bowl, whisk together the cornstarch, granulated sugar, cinnamon, and nutmeg. In a large mixing bowl, gently toss together the blackberries, sliced nectarines and the lemon zest. Sprinkle the cornstarch mixture over fruit and gently toss until evenly coated.

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