Home of Economy Herald Pie Recipe: Andrist’s ‘Elaine’s Juneberry Rhubarb Pie’ – Grand Forks Herald

Evan Andrist enjoys baking with locally sourced ingredients. When interviewed by the Herald ahead of the Home of Economy-Grand Forks Herald Pie Bake-off in July, he spoke about baking pies for charity during the holiday season, using apples grown on his trees and those of friends and neighbors originate .

Evan Andrist of Grand Forks.

Eric Hylden/Grand Forks Herald

It was therefore not surprising that his entry into the first round of the tournament came from an ingredient growing in his garden.

Andrist’s all-rounder, which he dubbed “Elaine’s Juneberry Rhubarb Pie,” was a sweet, fruity treat hidden beneath a pinwheel design on the top crust. It impressed the judges and earned Andrist a win in the opening round of the four-week tournament.

Following is Andrist’s recipe for Elaine’s Juneberry Rhubarb Pie. During the holiday season, the Herald will publish the recipes of all 30 pies submitted to this year’s Home of Economy Grand Forks Herald Pie Bake-off.

The recipes are published in a variety of ways in print, e-editions, and online, and are compiled on the Herald’s website.

Elaine’s Juneberry Rhubarb Pie

Baker: Evan Andrist

Hometown: Grand Forks

Business Sponsor: North Dakota State Mill and Elevator

crust

2 cups flour

½ tsp salt

2 pinches of sugar

¼ pound butter, cut into ½-inch pieces, chilled

3 tablespoons shortening, chilled

ice water

1. Blend dry ingredients in a food processor. Pulse until everything is mixed.
2. Add butter and shortening, pulse until pea size
3. Add cold water, 1 tablespoon at a time, and pulse until a soft ball forms
4. Wrap and chill

filling

2 tablespoons minute tapioca, more if soupy

4 tablespoons cornstarch

1-½ cup sugar

3 cups Juneberries

3 cups rhubarb

1 tsp lemon juice

1 tsp almond extract

1. Preheat the oven to 450°.
2. Mix all the ingredients for the pie filling in a bowl, cover and refrigerate.
3. Being generous with the flour, roll out a pie crust until you can see a newspaper, place in a 10-inch pie pan, trimming extra.
4. Still not skimping on the flour, roll the second pie layer until you can see a newspaper and cut it to a 12 inch circle.
5. Fill the prepared crust and add the top crust.
6. Gather the top and bottom crusts together, trimming off excess dough as needed.
7. Cut the design into the top crust.
8. Bake at 450 degrees for 10 minutes.
9. Reduce the temperature to 350°, wrap the edges in aluminum foil and bake for another 40-50 minutes until the crust is golden brown.