Strawberry Rhubarb Pie
This classic dessert combines tangy rhubarb and sweet strawberries in a flaky crust, making it a perfect choice for any occasion.
Ingredients
For the Pie Crust
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 6 tbsp Unsalted Butter (cold, cut into small cubes)
- 1/2 cup Vegetable Shortening (cold, cut into cubes)
- 4-6 tbsp Ice Cold Water
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)
- 1 Large Egg White (for brushing onto the pie crust for shine)
Instructions
Make the Pie Crust
- In a bowl, mix flour and salt.
- Cut in the cold butter and shortening until the mixture resembles coarse crumbs.
- Add ice-cold water, one tablespoon at a time, until the dough comes together.
- Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 30 minutes.
Prepare the Filling
- In another bowl, combine sliced rhubarb and strawberries.
- Mix in brown sugar, granulated sugar, cornstarch, vanilla extract, and lemon juice. Allow it to sit for about 15 minutes.
Assemble the Pie
- Preheat your oven to 425°F (220°C).
- Roll out one pie dough disk on a floured surface and fit it into a 9-inch pie plate.
- Pour filling into the crust, dot with butter, and cover with the second rolled-out crust.
- Seal the edges and cut slits in the top crust for steam to escape.
- Brush the top with egg white for a golden finish.
Bake the Pie
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for another 30-35 minutes, or until the filling is bubbly and the crust is golden.
Cool and Serve
- Let the pie cool for at least 2 hours before slicing to allow the filling to set.
Notes
Serve slightly warm or at room temperature. For an indulgent twist, enjoy it with vanilla ice cream or whipped cream. Store leftovers in an airtight container for up to 2 days at room temperature or freeze for up to 3 months.