Description
A classic Strawberry Rhubarb Pie featuring a flaky homemade crust filled with a perfectly balanced mixture of sweet strawberries and tart rhubarb. This pie is baked to a golden finish and offers a delightful combination of flavors, ideal for any dessert lover looking to enjoy a fresh seasonal treat.
Ingredients
Scale
Pie Crust
- 2 cups all purpose flour
- 2/3 cup plus 2 Tablespoons shortening
- 1 teaspoon salt
- 6 Tablespoons ice cold water
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
Topping
- Milk, for brushing the crust
- White sugar, for sprinkling on top
Instructions
- Make the Pie Crust: In a large bowl, combine the flour, shortening, and salt. Use a pastry blender to cut in the shortening until the mixture resembles fine crumbs. Create a well in the center and add the ice-cold water. Toss lightly with your hands until a ball begins to form, then gently shape it into a ball. Divide the dough into two equal portions and roll one portion into a circle that fits the bottom of your pie plate.
- Prepare the Filling: In a medium bowl, mix the chopped rhubarb and strawberries. In a separate small bowl, combine sugar and flour thoroughly. Adjust sugar according to preference for sweetness or tartness.
- Assemble the Pie: Preheat the oven to 425°F (220°C). Sprinkle 1/4 cup of the sugar and flour mixture evenly over the bottom pie crust. Layer the fruit mixture evenly over the crust, then sprinkle the remaining sugar and flour mixture on top, allowing it to seep down through the fruit.
- Add the Top Crust: Roll out the second dough ball and place it over the fruit filling. Trim the edges and crimp them together to seal the pie. Cut several slits in the top crust to ventilate steam. Brush the top crust with milk and sprinkle with white sugar to achieve a crisp, golden finish.
- Bake the Pie: Place the pie on a foil-lined baking sheet to catch drips and bake on the middle rack at 425°F for 15 minutes. Then reduce the oven temperature to 325°F (165°C) and continue baking for 1 hour. Check after 30 minutes; if the crust is browning too quickly, 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. Cooling will help the filling set, making it easier to slice. Serve as is or with a scoop of vanilla ice cream for an extra special treat.
Notes
- For a tarter pie, reduce the sugar quantity slightly.
- Ensure all water used for the dough is ice cold to achieve a flaky crust.
- Use fresh, ripe strawberries and rhubarb for optimal flavor.
- Allow the pie to cool completely before slicing to ensure the filling sets properly.
- Cover the edges with foil if they start to brown too much during baking to prevent burning.
