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Strawberry Rhubarb Pie

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A delightful homemade strawberry rhubarb pie, capturing the essence of summer with tangy flavors and a 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 in half and cut into small pieces)
  • 3 cups Strawberries (hulled and sliced into small pieces)
  • 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

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour and salt until well combined.
  2. Incorporate the Fats: Add the cold butter and vegetable shortening to the bowl. Using a pastry cutter or your fingertips, mix until you get a crumbly texture.
  3. Add Water: Slowly add the ice-cold water, one tablespoon at a time, stirring gently until the dough begins to come together.
  4. Chill the Dough: Divide the dough in half, shape them into disks, wrap each in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  5. Make the Filling: In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, light brown sugar, granulated sugar, cornstarch, vanilla extract, and lemon juice.
  6. Preheat the Oven: About 15 minutes before you’re ready to roll, preheat your oven to 425°F (220°C).
  7. Roll Out the Dough: On a floured surface, roll out one disk of dough to fit your pie pan.
  8. Add the Filling: Pour in your beautiful fruit mixture and dot with small cubes of butter.
  9. Top with Crust: Roll out the second disk and place it on top of the filling.
  10. Brush the Top: Beat the egg white briefly and brush it over the top crust.
  11. Bake: Place the pie in the preheated oven and bake for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue baking for another 35-40 minutes.

Notes

Let the pie cool for at least 2 hours before slicing. Serve it with vanilla ice cream or whipped cream.

Nutrition

Keywords: pie, strawberry, rhubarb, dessert, summer, baking

Find it online: https://mapleladle.com/minute-summer-strawberry-rhubarb-pie-beginner-friendly/