Description
A delightful dessert that combines the sweet flavor of strawberries with the tartness of rhubarb, perfect for spring and summer.
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 (to be brushed onto the pie crust for shine)
Instructions
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour and salt.
- Add cold butter and shortening: Add the cold cubes of unsalted butter and vegetable shortening to the flour mixture. Use a pastry cutter or your fingers to work the butter and shortening into the flour until the mixture resembles coarse crumbs.
- Add ice cold water: Gradually add in 4 to 6 tablespoons of ice cold water. Mix gently until the dough starts to come together.
- Chill the dough: Divide the dough into two portions and refrigerate for at least 30 minutes.
- Prepare the fruit: In a large bowl, combine the sliced rhubarb and strawberries.
- Add sweeteners: Sprinkle both the light brown sugar and granulated sugar over the fruit. Toss gently until the fruit is coated with the sugars.
- Thicken the filling: Add the cornstarch, vanilla extract, and lemon juice to the fruit mixture. Stir until evenly mixed.
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Roll out the dough: On a lightly floured surface, roll out one of the dough disks to fit a 9-inch pie pan.
- Add the filling: Pour the prepared strawberry rhubarb filling into the pie crust. Dot the top with small cubes of unsalted butter.
- Prepare the top crust: Roll out the second dough disk and place over the filling or create a lattice top.
- Brush with egg white: Apply a thin layer of egg white over the top crust for a shiny finish.
- Bake the pie: Bake for about 20 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes.
- Cool the pie: Allow to cool on a wire rack for at least 2 hours before slicing.
Notes
Serve at room temperature with vanilla ice cream or whipped cream. Store leftovers in the fridge for up to three days or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg