Last night I made a pie. The internet lukewarm-spot in the dusty corner of my bedroom was on the fritz, so I made do with a recipe from that old standby, Joy of Cooking. I have never made a pie crust with shortening before, but I happened to have some Crisco left over from the Oreos of a month ago, and all Joy’s recipes call for shortening, so I figured it was about time for an experiment.
Ugh. I knew there was a reason I’m such a kitchen fascist. Because I’m right! and shortening is gross, and now, of course, I’m remembering this article from several years back comparing crusts, and fat contents, and, and, and… For the record, my favorite crust ever is this one, from Orangette. I’ll never stray again. All-butter crusts don’t leave that weird greasy flavorless feeling in your mouth. That is a sensation I’m only willing to endure after eating two McDonalds apple pies, because they only cost $1. PLUS the lattice top didn’t even brown right. And the edge got too brown and sort of fell apart, it was so flaky. Actually that last part was probably my fault because I’m a lazy-ass crust crimper.
The filling was okay. Sort of goopy, but then, strawberry-rhubarb is supposed to be goopy, right?
Filling:
3 cups rhubarb (about four skinny stalks)
2 cups strawberries
1/4 cup cornstarch
1 scant cup granulated sugar
1/2 tsp salt
stir it up, let it sit, dump it in your (shortening-free) crust, bake it up.
