Description
A classic Strawberry Rhubarb Pie combining the tartness of rhubarb with the sweetness of strawberries encased in a flaky homemade pie crust. This recipe yields a beautifully golden, crisp pie with a balanced filling perfect for spring and summer dessert tables.
Ingredients
Scale
For the Pie Crust
- 2 cups all purpose flour
- 2/3 cup plus 2 Tablespoons shortening
- 1 teaspoon salt
- 6 Tablespoons ice cold water
For the Filling
- 4 cups cut up fresh rhubarb
- 2 cups cut up fresh strawberries
- 1 1/3 cups sugar (reduce for a tarter pie)
- 7 Tablespoons all purpose flour
For Finishing
- Milk, for brushing the crust
- White sugar, for sprinkling on top
Instructions
- Make the Pie Crust: In a large bowl, combine the flour, shortening, and salt. Using a pastry blender, cut in the shortening until the mixture resembles fine crumbs. Make a well in the center and add the ice-cold water. Toss lightly with your hands until a ball begins to form. Shape gently into a ball, then divide into two equal portions.
- Roll Out Bottom Crust: Roll one ball of dough into a circle to fit the bottom of your pie plate, carefully laying it into the plate without stretching.
- Prepare the Filling: In a medium bowl, mix together chopped rhubarb and strawberries. In another bowl, combine sugar and flour. Adjust sugar quantity if you prefer a tarter pie.
- Assemble the Pie: Preheat your oven to 425°F (220°C). Sprinkle 1/4 cup of the sugar and flour mixture evenly over the bottom crust. Add the fruit mixture evenly over this layer, then sprinkle the remaining sugar and flour mixture on top, allowing it to sift through the fruit.
- Add the Top Crust: Roll out the second dough ball and place it over the fruit filling. Trim excess dough and crimp edges to seal securely. Cut slits in the top crust to vent steam. Brush with milk and sprinkle with sugar for a golden, crisp finish.
- Bake the Pie: Place the pie on a foil-lined baking sheet. Bake on the middle oven rack at 425°F (220°C) for 15 minutes to set the crust. Reduce the oven temperature to 325°F (165°C) and continue baking for 1 hour. Check at 30 minutes, and if the crust is browning too fast, cover loosely with foil to prevent over-browning.
- Cool and Serve: Remove the pie from the oven and allow it to cool for several hours to let the filling set properly, making slicing easier. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream for extra indulgence.
Notes
- Adjust the sugar amount to suit your taste preference for sweetness or tartness.
- Ensure the water is ice-cold to create a flaky crust texture.
- Use fresh rhubarb and strawberries for the best flavor and texture.
- Allow the pie to cool completely for clean slices and better flavor development.
- Cover the crust edges toward the end of baking if they brown too quickly.
