Description
A classic Strawberry Rhubarb Pie with a tender, flaky homemade crust encasing a perfectly balanced sweet and tart fruit filling. This traditional dessert bakes to golden perfection, offering a delightful combination of fresh strawberries and tangy rhubarb, 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 Finishing
- Milk, for brushing the crust
- White sugar, for sprinkling on top
Instructions
- Make the Pie Crust: In a large bowl, combine 2 cups flour, 2/3 cup plus 2 tablespoons shortening, and 1 teaspoon salt. Using a pastry blender, cut in the shortening until the mixture resembles fine crumbs.
- Form the Dough: Make a well in the center and add 6 tablespoons ice-cold water. Toss the mixture lightly with your hands until a ball begins to form. Gently shape the dough into a ball, then divide it into two equal portions.
- Roll Out Bottom Crust: Roll one ball out into a circle to fit the bottom of your pie plate, ensuring even thickness.
- Prepare the Filling: In a medium bowl, mix together the 4 cups rhubarb and 2 cups strawberries. In a separate bowl, combine 1 1/3 cups sugar and 7 tablespoons flour. Adjust sugar to taste if a tarter pie is preferred.
- Preheat Oven and Assemble: Preheat your oven to 425°F (220°C). Sprinkle 1/4 cup of the sugar-flour mixture over the bottom crust.
- Add Fruit Filling: Evenly add the fruit mixture over the bottom crust. Sprinkle the remaining sugar-flour mixture over the fruit, allowing it to evenly distribute through the layers.
- Add Top Crust: Roll out the second dough ball and place it over the fruit filling. Trim and crimp edges to seal the pie. Cut several slits in the top crust with a sharp knife to vent steam.
- Finish Crust: Brush the top crust with milk and sprinkle white sugar on top for a crisp, golden finish.
- Bake the Pie: Place the pie on a foil-lined baking sheet on the middle rack. Bake at 425°F (220°C) for 15 minutes, then reduce oven temperature to 325°F (165°C) and continue baking for 1 hour. Check after 30 minutes; if crust is golden, cover loosely with foil to prevent over-browning.
- Cool and Serve: Remove the pie from the oven and allow it to cool for several hours to set the filling. Serve as is or with a scoop of vanilla ice cream for extra indulgence.
Notes
- Use ice cold water when making the dough to ensure a flaky crust.
- Adjust sugar in the filling to control tartness depending on your preference.
- Cover the edges with foil if they brown too quickly during baking.
- Allow the pie to cool completely before slicing to ensure the filling sets properly.
- Serve with vanilla ice cream or whipped cream for extra indulgence.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
