Description
Traditional double-crust strawberry rhubarb pie with flaky homemade crust. Perfect spring dessert that’s been loved for generations.
Ingredients
For the Flaky Pie Crust (Makes 2 crusts):
2 cups all-purpose flour
1 teaspoon salt
6 tablespoons unsalted butter, cold and cubed
½ cup vegetable shortening, cold and cubed
4-6 tablespoons ice cold water
For the Filling:
3 cups rhubarb, sliced and cut into small pieces
3 cups strawberries, hulled and cut into small pieces
½ cup light brown sugar, lightly packed
½ cup granulated sugar
¼ cup cornstarch
2 teaspoons vanilla extract
1 tablespoon lemon juice
3 tablespoons unsalted butter, cut into small cubes
1 large egg white (for brushing)
Instructions
1. Mix flour and salt. Cut in cold butter and shortening until pea-sized. Add ice water 1 tablespoon at a time until dough comes together. Divide into 2 discs, wrap, chill 1 hour minimum.
2. Combine rhubarb, strawberries, both sugars, cornstarch, vanilla, and lemon juice. Let sit while rolling crust.
3. Roll larger disc to 12-inch circle. Place in 9-inch pie plate, trim with 1-inch overhang. Refrigerate while making filling.
4. Preheat oven to 425°F. Use slotted spoon to add fruit to crust. Dot with butter cubes. Roll second disc, place on top. Trim, crimp edges, cut vents. Brush with egg white.
5. Place on foil-lined baking sheet. Bake 425°F for 15 minutes. Reduce to 375°F, bake 50-60 minutes until golden and bubbling. Add pie shield if needed.
6. Cool on wire rack for at least 3 hours before slicing.
Notes
Use cold ingredients for the flakiest crust.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American