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Strawberry Rhubarb Pie

This delightful dessert combines the tangy richness of rhubarb with the sweet juiciness of strawberries, creating a beloved seasonal classic perfect for gatherings and family picnics.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 pieces
Course: Dessert, Pie
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the pie crust
  • 2 cups All-Purpose Flour
  • 1 tsp Salt
  • 6 tbsp Unsalted Butter (cold and cut into small cubes) Use very cold butter for flakiness.
  • 1/2 cup Vegetable Shortening (cold and cut into cubes) Use very cold shortening for best results.
  • 4-6 tbsp Ice Cold Water Add gradually until dough comes together.
For the filling
  • 3 cups Rhubarb (sliced in half and cut into small pieces) Fresh rhubarb preferred.
  • 3 cups Strawberries (hulled and sliced into small pieces) Fresh strawberries preferred.
  • 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) Dot over filling before covering.
  • 1 Large Egg White (to be brushed onto the pie crust for shine) For a golden crust.

Method
 

Preparation of Pie Crust
  1. In a mixing bowl, blend the flour and salt. Add cold butter and vegetable shortening, mixing until the mixture resembles coarse crumbs.
  2. Gradually add ice cold water, stirring until the dough comes together.
  3. Divide the dough in half, shape into disks, wrap in plastic, and chill for at least 30 minutes.
Preparation of Filling
  1. While the dough chills, combine the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, vanilla extract, and lemon juice in a bowl.
  2. Stir gently to combine, ensuring the fruits are coated evenly.
Assembling the Pie
  1. Preheat your oven to 425°F (220°C).
  2. Roll out one disk of dough on a lightly floured surface to fit your pie dish.
  3. Place it in the dish and add the fruit filling, dotting with cold butter cubes.
Top and Bake
  1. Roll out the second dough disk and lay it over the filling. Seal the edges by crimping them together and cut slits in the top for ventilation.
  2. Brush the surface with egg white for a golden finish.
  3. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 35-40 minutes until the crust is golden brown and the filling is bubbly.

Notes

This pie is delightful on its own, but consider serving it with vanilla ice cream or whipped cream. Storing leftovers involves covering loosely with foil in the fridge for up to 3 days, or freeze for up to 2 months. Ensure it's well-wrapped to avoid freezer burn.