Name: Strawberry Rhubarb Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
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; 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, for egg wash

Description

A classic Strawberry Rhubarb Pie featuring a tangy filling made of fresh rhubarb and strawberries, encased in a buttery, flaky crust.

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
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, for egg wash

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Instructions

In a large bowl, mix together 2 cups of all-purpose flour and 1 tsp of salt.
Add 6 tbsp of cold butter and 1/2 cup of cold vegetable shortening. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
Gradually add 4-6 tbsp of ice-cold water, mixing until the dough comes together. Divide in half, wrap in plastic, and refrigerate for at least 1 hour.
Preheat your oven to 425°F (220°C).
In another bowl, combine 3 cups of sliced rhubarb, 3 cups of sliced strawberries, 1/2 cup of light brown sugar, 1/2 cup of granulated sugar, 1/4 cup of cornstarch, 2 tsp of vanilla extract, and 1 tbsp of lemon juice. Toss to coat evenly.
Roll out one portion of the chilled dough on a floured surface to fit a 9-inch pie dish.
Place the rolled dough into the pie dish and fill it with the strawberry-rhubarb mixture. Dot the top with 3 tbsp of butter cubes.
Roll out the second portion of dough, place over the filling, seal the edges, and cut slits in the top to allow steam to escape. Brush with egg white.
Cover the edges with foil and bake for 15 minutes. Reduce temperature to 350°F (175°C) and continue baking for 30-35 minutes until the filling is bubbling and the crust is golden.
Allow to cool for at least 2 hours before serving.

Notes

Serve warm with a scoop of vanilla ice cream or whipped cream. Store at room temperature for 2 days or refrigerate for up to 4 days.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 23g
Sodium: 300mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 3g
Cholesterol: 30mg