Description
This Strawberry Rhubarb Pie recipe combines the tartness of rhubarb with the sweetness of strawberries, encased in a flaky, buttery crust. A classic dessert for any occasion!
Ingredients
Scale
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup cold vegetable shortening, cut into cubes
- 4–6 tablespoons ice water
- 6 cups rhubarb, trimmed and chopped
- 4 cups strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- Make the pie crust: In a large bowl, whisk together the flour and salt. Cut in the butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- Prepare the filling: In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss to combine.
- Assemble the pie: On a lightly floured surface, roll out half of the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.
- Pour the strawberry-rhubarb filling into the pie crust.
- Roll out the remaining dough into a 12-inch circle. Place over the filling. Trim, crimp, and cut vents in the top crust.
- Bake the pie: Brush the top crust with the beaten egg and sprinkle with sugar. Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, cover the edges with foil.
- Let cool completely on a wire rack before serving.
Notes
- For a flakier crust, use very cold ingredients, especially the butter and shortening.
- If the filling seems too juicy, let it sit for 15 minutes before adding to the crust, and drain off some of the excess liquid.
- Serve warm or at room temperature.
- Store leftover pie in the refrigerator.
- Prep Time: PT45M
- Cook Time: PT1H
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Carbohydrates: 58g