Strawberry Rhubarb Pie
A delicious and nostalgic pie that combines sweet strawberries and tart rhubarb, perfect for summer gatherings.
Ingredients
For the Pie Crust
- 2 cups All-Purpose Flour For the crust
- 1 tsp Salt Enhances flavor
- 6 tbsp Unsalted Butter Cold and cut into small cubes
- 1/2 cup Vegetable Shortening Cold and cut into cubes
- 4-6 tbsp Ice Cold Water To form the dough
For the Filling
- 3 cups Rhubarb Sliced in half and cut into small pieces
- 3 cups Strawberries Hulled and sliced into small pieces
- 1/2 cup Light Brown Sugar Lightly packed
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch
- 2 tsp Vanilla Extract
- 1 tbsp Lemon Juice
- 3 tbsp Unsalted Butter Cut into small cubes for topping
- 1 Large Egg White To be brushed onto the pie crust for shine
Instructions
Prepare the Crust
- In a large mixing bowl, combine the flour and salt. Add the cold butter and shortening, mixing until it resembles coarse crumbs.
- Gradually add ice-cold water until the mixture forms a dough.
- Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
Make the Filling
- In a medium bowl, combine rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, vanilla extract, and lemon juice.
- Let the mixture sit for 15 minutes to combine flavors while the sugars draw out juices from the fruit.
Roll Out the Dough
- On a floured surface, roll out one disc of dough to fit your pie dish.
- Place it gently into the dish and trim any excess.
- Pour the fruit filling into the crust and dot with small pieces of unsalted butter.
Top the Pie
- Roll out the second disc of crust to cover the pie.
- Create a solid top or a lattice for a beautiful presentation. Seal the edges.
- Brush the top with egg white for a lovely shine.
Bake to Perfection
- Bake in a preheated oven at 425°F (220°C) for about 15 minutes.
- Reduce to 350°F (175°C) for another 30-40 minutes, until the crust is golden and the filling is bubbly.
Cool and Serve
- Allow the pie to cool before slicing to help the filling set.
- Serve warm or at room temperature, preferably with a scoop of vanilla ice cream.
Notes
Use fresh strawberries and rhubarb for the best flavors. Allowing the pie to cool for a few hours aids in setting the filling for easier slicing.