Description
A delightful dessert combining the sweetness of strawberries with the tangy zing of rhubarb, perfect for spring and summer gatherings.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 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
- 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 (to brush onto the pie crust)
Instructions
- Prepare the Ingredients: Gather all your ingredients for the pie crust. It’s essential to make sure your butter and shortening are cold.
- Mix the Dry Ingredients: In a bowl, combine the all-purpose flour and salt. Whisk them together.
- Cut in the Butter and Shortening: Add the cold butter and vegetable shortening to the flour mixture. Mix until it resembles coarse crumbs.
- Add Ice Water: Gradually add the ice-cold water, mixing gently. Add just enough for the dough to come together.
- Form the Dough: Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and chill for at least one hour.
- Roll Out the Dough: Roll it out to fit your pie dish (about 12 inches in diameter).
- Place In Pie Dish: Transfer the rolled dough into a 9-inch pie dish and trim any excess dough.
- Prepare the Second Crust: Repeat the rolling for a double-crust pie or set aside for a single crust.
- Prepare the Fruits: Combine the sliced rhubarb and strawberries in a bowl.
- Add Sugar and Starch: Stir in the light brown sugar, granulated sugar, and cornstarch to coat the fruit.
- Flavor the Filling: Add vanilla extract and lemon juice, mixing until combined.
- Fill the Pie Crust: Pour the filling into the prepared pie shell and dot with unsalted butter.
- Top the Pie: If using a double crust, roll out the second crust and cover the filling, sealing the edges.
- Egg Wash: Brush the top crust with the beaten egg white.
- Baking the Pie: Preheat oven to 425°F (220°C) and bake for 15 minutes, then reduce to 350°F (175°C) for another 30-35 minutes.
- Cool and Serve: Let the pie cool on a wire rack for at least a couple of hours before slicing.
Notes
For best flavor, use fresh strawberries and rhubarb. Chill your dough for a flaky crust.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry, rhubarb, pie, dessert, summer, baking