Name: Strawberry Rhubarb Pie
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 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 delightful balance of sweet and tart flavors, this Strawberry Rhubarb Pie showcases the brightness of fresh strawberries alongside the tangy taste of rhubarb. Perfect for spring and summer, it’s a crowd-pleaser that highlights traditional baking methods.

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

Make the Pie Crust: Start by mixing the flour and salt in a large bowl.
Add Cold Ingredients: Add cold butter and vegetable shortening to the flour mixture, working them into a coarse crumb texture.
Form the Dough: Gradually add ice cold water, one tablespoon at a time, until the dough starts to come together. Shape into disks, wrap, and chill for at least 30 minutes.
Prepare the Filling: In a large bowl, combine sliced rhubarb and strawberries with sugars, cornstarch, vanilla extract, and lemon juice.
Preheat the Oven: Preheat to 425°F (220°C).
Roll Out the Dough: Roll one disk of dough and place it in a pie pan, then pour in the fruit filling and dot the top with butter.
Create the Top Crust: Roll out the second dough disk and place it over the filling or create a lattice pattern, brushing with egg white.
Bake the Pie: Bake at 425°F for 20 minutes, then reduce to 350°F (175°C) and bake for another 30-35 minutes until bubbly and golden brown.
Cool Before Serving: Let cool for at least 2 hours before slicing for the filling to set.

Notes

Serve warm or cold; great with vanilla ice cream or whipped cream.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 15g
Sodium: 300mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 30mg

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