Description
This Strawberry Rhubarb Pie Recipe has a sweet tart fruit filling, a buttery flaky crust, and simple steps for a crisp, golden pie.
Ingredients
2 cups all purpose flour
1 tsp salt
6 tbsp cold unsalted butter, cut into small cubes
1/2 cup cold vegetable shortening, cut into cubes
4 to 6 tbsp ice cold water
3 cups rhubarb, cut into small pieces
3 cups strawberries, hulled and cut into small pieces
1/2 cup lightly packed light brown sugar
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
Instructions
1. Cut the flour, salt, butter, and shortening together until the mixture looks like small peas. Add the ice cold water a little at a time until the dough just comes together.
2. Divide the dough into 2 thick discs, wrap well, and chill for at least 1 hour.
3. Preheat the oven to 425°F and position the rack just above center.
4. Roll out one dough disc, fit it into a 9 inch pie plate, trim the edges, and chill while preparing the filling.
5. Mix the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, vanilla extract, lemon juice, and butter until the fruit begins releasing juices.
6. Transfer the filling into the crust with a slotted spoon to leave behind excess liquid, then level the filling.
7. Roll out the second dough disc and cover the pie with a full top crust, lattice, or decorative cut out design. Seal and crimp the edges, and vent the top if using a full crust.
8. Brush a light coating of egg white over the top crust.
9. Set the pie on a jelly roll pan or cookie sheet and bake 15 minutes at 425°F.
10. Lower the oven to 375°F without removing the pie and bake 50 to 60 minutes more. Shield the crust edges partway through if they brown too quickly.
11. Cool the pie completely before serving.
Notes
Very cold butter, shortening, and water are important for a flaky crust.
Chill the shaped bottom crust before filling to help it hold its shape during baking.
Store bought pie crust can be used instead of homemade.
Use a slotted spoon when filling the pie to reduce extra juice and help prevent a soggy crust.
Bake the pie in two stages: 15 minutes at 425°F, then 50 to 60 minutes at 375°F.
Place the pie on a pan to catch any bubbling juices.
Add a pie shield or foil around the edges after the first 15 minutes if the crust is browning too fast.
A metal pie plate is recommended for a crisper bottom crust.
For extra protection against a soggy bottom, chill the crust well, bake on a preheated pan, and brush the bottom crust with egg wash before adding filling.
Serve cold or warm, optionally with vanilla ice cream.
The dough can be made ahead and frozen for up to 1 month.
Nutrition values are estimated and vary by ingredients used.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Rhubarb Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 20 g
- Sodium: 205 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 23 mg