Description
Classic Strawberry Rhubarb Pie is a springtime favorite!
Ingredients
Scale
- 2 1/2 cups all-purpose flour (plus more for rolling)
- Pinch of salt
- 1/2 cup cold butter, cubed
- 1/2 cup cold vegetable shortening, cubed
- 1/2 cup ice water
- 2 cups strawberries, sliced
- 4 cups rhubarb cut into 1-inch pieces
- 1 cup granulated sugar
- Juice from half a lemon
- 1/4 tsp of nutmeg
- 1/3 tsp salt
- 2 Tbsp quick-cooking tapioca (or cornstarch)
- 1/4 cup flour
- 1 Tbsp butter, broken into small pieces
- 1 egg white plus 1 Tbsp water, mixed with a fork
- 1 Tbsp granulated sugar for sprinkling on top
Instructions
- In a large mixing bowl, place the first four ingredients.
- With clean hands, quickly combine the ingredients until they look like cracker crumbs with pea-sized lumps.
- Sprinkle the ice water over the mixture and stir lightly with a fork.
- Squeeze a handful of dough to see if it sticks together. (Mix in more water by the teaspoon, as needed, until it sticks together.)
- Divide the dough in half and make two discs about 5-inches across.
- Wrap them separately in plastic wrap, and chill for an hour.
- In the meantime, prepare the filling.
- Begin by preheating the oven to 425 F, and place a 9-inch pie pan in the fridge to chill.
- Place strawberries and rhubarb in a large mixing bowl and add the sugar, lemon juice, nutmeg, salt, tapioca, and flour. Mix with a spoon until the fruit is coated well. Set aside.
- Remove discs from the fridge and let them temper until they feel slightly soft to the touch and easy to roll out.
- Unwrap one disc and place it on a well-floured surface.
- Sprinkle some flour onto the top of the disc and thump with your rolling pin several times. Turn it over and thump again.
- Sprinkle more flour onto the top of the dough as needed (to keep from sticking to the rolling pin) and roll the crust out from the center in all directions.
- Remove pie pan from fridge.
- When the dough is 1 to 2 inches larger than your pie pan, brush off the extra flour on both sides.
- Fold the dough over the top of the pin and lay it in the pie pan carefully.
- Spoon the strawberry-rhubarb filling in the pie, and dot with little pieces of butter.
- Repeat the process for rolling out the other disc, lay over the fruit and cut 5 to 6 vents, or cut strips and make a lattice top and decorate if you wish with the remaining dough cut from the edges.
- Lightly brush some of the egg white wash over the entire pie, including the edges.
- Bake for 20 minutes.
- Reduce heat to 375 F, and after 25 (more) minutes, open the oven and quickly sprinkle the top with 1 Tbsp of sugar.
- Close the oven and continue baking for another 10 to 15 minutes, or until you see bubbling in the filling coming through the vents or lattice.
- Remove the pie from the oven and completely cool before serving.
- The longer the pie cools, the better it will set up, and the less runny it will be.
- Enjoy!