Description
A classic dessert with a delightful balance of sweet strawberries and tart rhubarb, perfect for any occasion.
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 and cut into small pieces)
- 3 cups Strawberries (hulled and sliced)
- 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)
Instructions
- Make the Pie Crust: In a large mixing bowl, combine the flour and salt. Stir them well to evenly mix.
- Incorporate the Butter and Shortening: Add the cold butter and shortening to the flour mixture. Use a pastry cutter or your fingers to work them into the flour until it resembles coarse crumbs.
- Add the Water: Gradually add ice cold water, one tablespoon at a time, mixing gently until the dough starts to come together. Wrap it in plastic wrap and chill it in the refrigerator for at least 30 minutes.
- Prepare the Filling: While the dough chills, prepare the fruit filling. In a large bowl, combine the rhubarb and strawberries. Sprinkle with both sugars and toss them together lightly.
- Mix in Thickeners and Flavoring: Add cornstarch, vanilla extract, and lemon juice to the fruit mixture and mix well.
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Roll Out the Dough: After chilling, roll out one of the dough disks on a floured surface to fit your pie pan. Transfer it to the pan.
- Add the Filling: Pour the fruit filling into the pie crust and dot with small cubes of butter.
- Cover with Second Crust: Roll out the second dough disk and cover the filling or create a lattice crust. Cut slits if using a solid crust.
- Brush for Shine: Brush the top crust with egg white.
- Bake the Pie: Bake in preheated oven for 20 minutes, then reduce to 350°F (175°C) and bake for an additional 30-35 minutes.
- Cool Down: Let the pie cool on a wire rack for at least 2 hours before serving.
Notes
Add a scoop of vanilla ice cream or whipped cream when serving for a delightful treat.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: strawberry rhubarb pie, dessert, classic pie, summer pie