Name: Strawberry Rhubarb Pie
Prep time: 1 h 15 min
Cook time: 50 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 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 be brushed onto the pie crust for shine)

Description

A classic dessert combining sweet strawberries and tart rhubarb in a flaky homemade pie crust, perfect for spring 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 be brushed onto the pie crust for shine)

Instructions

Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour and 1 tsp of salt. Mix them well to ensure that the salt is evenly distributed.
Cut in the Butter and Shortening: Add 6 tbsp of cold unsalted butter and 1/2 cup of cold vegetable shortening to the flour mixture. Using a pastry cutter or your fingers, cut the butter and shortening into the flour until the mixture resembles coarse crumbs.
Add Ice Cold Water: Gradually sprinkle 4-6 tbsp of ice cold water into the mixture, stirring gently with a fork until the dough begins to come together.
Form the Dough: Divide the dough into two equal parts, shape each part into a disc, and wrap them in plastic wrap. Refrigerate for at least one hour.
Prepare the Fruits: While the dough is chilling, prepare the filling by combining 3 cups of sliced rhubarb and 3 cups of sliced strawberries in a large bowl.
Add Sweeteners and Thickeners: Pour in 1/2 cup of light brown sugar, 1/2 cup of granulated sugar, and 1/4 cup of cornstarch. Mix everything well to coat the fruits.
Add Flavor: Stir in 2 tsp of vanilla extract and 1 tbsp of lemon juice.
Preheat the Oven: Preheat your oven to 425°F (220°C).
Roll Out the Dough: Take one disc of chilled pie dough and roll it out into a circle about 12 inches in diameter. Transfer it to a 9-inch pie pan.
Fill the Pie: Pour the prepared filling into the crust and dot with 3 tbsp of cold unsalted butter.
Cover the Pie: Roll out the second disc of pie dough and place it over the filling. Cut slits for steam to escape if desired.
Brush with Egg White: Lightly brush the top crust with a beaten egg white.
Bake the Pie: Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and continue baking for another 30-35 minutes.
Cool the Pie: Remove from the oven and let cool on a wire rack for at least 2 hours.

Notes

Best served at room temperature or chilled. Excellent with vanilla ice cream or whipped cream.

Prep Time: 75 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 200mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 3g
Cholesterol: 20mg

Keywords: strawberry rhubarb pie, dessert, spring pie, homemade pie