Name: Strawberry Rhubarb Pie
Prep time: 30 min
Cook time: 25 min
Total time: 3 h
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 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 Strawberry Rhubarb Pie, balancing tart rhubarb with sweet strawberries for a delightful summer dessert.

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 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: In a large bowl, mix together the flour and salt. Add the cold butter and shortening, and use a pastry cutter or your hands to combine until the mixture resembles coarse crumbs. Gradually add ice cold water, one tablespoon at a time, just until the dough holds together. Divide the dough into two disks, wrap in plastic wrap, and chill for at least 60 minutes.
Prepare the Filling: In a bowl, combine rhubarb, strawberries, both sugars, cornstarch, vanilla extract, and lemon juice. Mix until well combined and let sit for about 30 minutes to let the juices mingle.
Assemble the Pie: Preheat your oven to 425°F (220°C). Roll out one dough disk to fit your pie dish, then fill it with the fruit mixture. Dot the filling with pieces of butter. Roll out the second dough disk and place it over the filling. Cut slits for venting and brush the top with egg white for a nice golden color. Bake for 20-25 minutes or until the crust is golden brown and the filling is bubbling.
Cool and Serve: Let the pie cool for at least 120 minutes before slicing to allow the filling to set.

Notes

Serve warm with vanilla ice cream or whipped cream.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 150mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 3g
Cholesterol: 15mg