Description
This classic Strawberry Rhubarb Pie combines the tartness of rhubarb with the sweetness of strawberries, encased in a flaky, buttery homemade crust. Perfectly balanced with sugar and a hint of flour to thicken the filling, this pie is an ideal dessert 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 the Topping
- Milk, for brushing the crust
- White sugar, for sprinkling on top
Instructions
- Prepare the Dough: In a large bowl, combine the flour, shortening, and salt. Use a pastry blender to cut in the shortening until the mixture resembles fine crumbs. Make a well in the center and add the ice-cold water. Lightly toss with your hands until a dough ball begins to form. Shape into a ball, then divide into two equal portions. Roll out one portion into a circle that fits the bottom of your pie plate.
- Mix the Filling: In a medium bowl, mix the chopped rhubarb and strawberries. In a separate small bowl, combine the sugar and flour. Adjust sugar quantity based on your preference for sweetness or tartness.
- Assemble the Pie – Layer Filling: Preheat oven to 425°F (220°C). Sprinkle about 1/4 cup of the sugar and flour mixture over the bottom crust. Spread the fruit mixture evenly on top. Sprinkle the remaining sugar and flour mixture over the fruit, letting it filter through the layers.
- Top the Pie: Roll out the second dough portion and place it over the filling. Trim excess dough and crimp the edges to seal the pie. Cut slits in the top crust to allow steam to escape during baking. Brush the top crust with milk and sprinkle with white sugar for a crisp, golden finish.
- Bake the Pie: Place the pie on a foil-lined baking sheet and bake on the middle rack at 425°F for 15 minutes. Then reduce oven temperature to 325°F (165°C) and continue baking for 1 hour. Check after 30 minutes; if the crust is browning too quickly, loosely cover it with foil to prevent over-browning.
- Cool and Serve: Remove the pie from the oven and allow it to cool for several hours so the filling sets properly. Serve the pie as is or with a scoop of vanilla ice cream for an extra indulgence.
Notes
- Adjust sugar amount depending on the tartness of your rhubarb and strawberries to suit your taste.
- Using shortening in the crust helps keep it tender and flaky.
- Cooling the pie completely before slicing ensures cleaner slices and a better set filling.
- Protect the edges of the crust with foil if they brown too fast to avoid burning.
- Fresh fruit is essential for best flavor; frozen fruit may release too much liquid.
