One Strawbarb Pi, an entry in the Second Annual Pi Day Contest.
- 250 ml of whole wheat flour
- 250 ml of white all-purpose flour
- two-third of a stick of butter-flavor vegetable shortening
- dash of salt
Blend all ingredients using whatever technology is most convenient. Form resulting dough in to two hamburger-sized patties, wrapped in waxed paper. Refrigerate for approx. 15 min.
- Approx 500 g of strawberries, chopped into 1 cc pieces
B.C.-grown are the best, followed by South Carolinian varieties when in season and purchased from the side of the road from some guy’s pickup, but since they’re only available for a few weeks a year, you’ll probably have to make do with Florida or Californian berries.
- 750 grams of rhubarb, chopped into 1 cc pieces
Usually only available in summer, but stock up when available; they freeze well.
- 250 g of brown sugar
- 75 g of corn starch
- 20 g of butter
Mix all ingredients except butter. Let stand while you retrieve pastry, which must be rolled out into one disk with a diameter slightly larger than than of the pi pan, and another series of 1 cm-wide strips. Place disk of pastry into greased pi pan.
Pour filling into the pan and top with the strips of pastry, interlaced.
Place butter in 6-10 small pats in gaps between interlaced pastry.
Bake at 425°F for 30 min, reduce heat to 350° and bake for another 30 min.
Remove and search with French Vanilla ice cream. Consume while reading this.