Description
This classic Strawberry Rhubarb Pie combines the tartness of fresh rhubarb with the sweetness of ripe strawberries, all encased in a flaky homemade pie crust. Perfectly balanced and baked golden, it’s a delightful dessert that’s both refreshing and comforting, ideal for spring and summer gatherings.
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 Assembly
- 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 the shortening into the flour mixture until it resembles fine crumbs. Create a well in the center and add the ice-cold water. Toss lightly with your hands until the dough forms a ball. Divide into two equal portions.
- Roll Out Bottom Crust: Roll one portion of the dough into a circle sized to fit the bottom of your pie plate. Place it carefully into the pie plate.
- Prepare the Filling: In a medium bowl, combine the chopped rhubarb and strawberries. In another bowl, mix together the sugar and flour. Adjust sugar amount based on your taste preference for tartness.
- Assemble the Pie Base: Preheat oven to 425°F (220°C). Sprinkle one-quarter cup of the sugar-flour mixture evenly over the bottom crust. Then layer the fruit mixture evenly on top.
- Add Top Layer of Sugar & Flour: Sprinkle the remaining sugar-flour mixture over the fruit, allowing it to sift down through the layers for an even coating.
- Add the Top Crust: Roll out the second dough ball and place it over the fruit filling. Trim excess dough and crimp the edges to seal. Cut slits into the top crust with a sharp knife to vent steam during baking. Brush the top crust with milk and sprinkle white sugar to ensure a crisp, golden finish.
- Bake the Pie: Place the pie on a foil-lined baking sheet on the middle oven rack. Bake at 425°F for 15 minutes, then reduce oven temperature to 325°F (165°C) and bake for an additional 1 hour. Check after 30 minutes; if the crust is browning too quickly, cover loosely with foil.
- Cool and Serve: Remove the pie from the oven and allow it to cool for several hours so the filling sets properly, making it easier to slice. Serve as is or with a scoop of vanilla ice cream for extra indulgence.
Notes
- For a tarter pie, reduce the sugar slightly in the filling.
- Using ice-cold water is crucial for achieving a flaky crust.
- Cutting slits in the top crust prevents bubbling over and allows steam to escape.
- Cover the crust with foil if it browns too quickly to prevent burning.
- Letting the pie cool completely ensures the filling sets and slices cleanly.
