Description
This classic Strawberry Rhubarb Pie combines the tartness of fresh rhubarb with the sweetness of ripe strawberries in a tender, flaky homemade crust. Baked to golden perfection, this pie is a delightful dessert perfect for spring and summer gatherings, balancing sweet and tart flavors for an irresistible 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
Toppings
- 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. Using a pastry blender, cut in the shortening until the mixture resembles fine crumbs. Make a well in the center and add the ice-cold water. Toss the mixture lightly with your hands until a dough ball begins to form. Gently shape it into a ball, then divide it into two equal portions. Roll one ball out into a circle to fit the bottom of your pie plate.
- Prepare the Filling: In a medium bowl, mix together the chopped fresh rhubarb and strawberries. In a separate small bowl, combine sugar and flour; adjust the sugar amount if you prefer a tarter pie.
- Assemble the Pie: Preheat your oven to 425°F (220°C). Sprinkle about 1/4 cup of the sugar and flour mixture over the bottom pie crust. Spread the fruit mixture evenly over the crust. Sprinkle the remaining sugar and flour mixture on top so it filters down through the fruit.
- Add the Top Crust: Roll out the second ball of dough and lay it over the fruit filling. Trim the excess dough and crimp the edges to seal the pie. Cut several slits in the top crust with a sharp knife to vent steam. Brush the top crust with milk and sprinkle with white sugar for a crisp, golden finish.
- Bake the Pie: Place the pie on a foil-lined baking sheet and bake on the middle rack at 425°F (220°C) 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 already golden, loosely cover the pie with foil to prevent over-browning.
- Cool and Serve: Remove the pie from the oven and allow it to cool for several hours to let the filling set and make slicing easier. Serve your Strawberry Rhubarb Pie as is or topped with a scoop of vanilla ice cream for an extra indulgence.
Notes
- For a tarter pie, reduce the sugar slightly in the filling.
- Using ice-cold water ensures a flaky crust by keeping the shortening cold.
- Cut slits in the top crust to allow steam to escape and prevent the pie from bubbling over.
- Cooling the pie completely helps the filling to set and makes slicing neater.
- Sprinkling sugar on top before baking gives a nice crunchy texture to the crust.
