I needed a few things from the grocery store earlier and they had the most gorgeous strawberries that I just had to have some and I had the instant desire to make a pie. I was surprised to find that the rhubarb was gorgeous too. I had never made a Strawberry Rhubarb Pie before so here we are making a pie and I have to tell you I am soooooo glad I did, this was so good. With just the two of us, I made it into 4 small 5 inch pies this time so I could freeze a couple for later.
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening (CRISCO), cut into pieces
10 tablespoons chilled unsalted butter, cut into pieces
+/- 10 tablespoons ice water
- Combine flour, sugar and salt in processor.
- Using on/off turns, cut in shortening and butter until coarse meal forms.
- Blend in enough ice water 2 tablespoons at a time to form moist clumps.
- Gather dough into ball; cut in half.
- Flatten each half into disk.
- Wrap separately in plastic; refrigerate until firm, about 1 hour. The dough can be made 1 day ahead, but keep it chilled. Let dough soften slightly at room temperature before rolling.
3 1/2 cups trimmed rhubarb pieces about 1 1/2 pounds untrimmed*
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)*
1/2 cup packed golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon salt
- Toss fruits together to mix.
- Whisk together the sugars, cornstarch, cinnamon and salt.
- Sprinkle sugar mixture over fruit and toss gently to blend well.
1 large egg yolk beaten
1 teaspoon water
- Preheat oven to 400°.
- Roll out 1 dough disk on floured work surface to 13-inch round.
- Transfer to 9-inch-diameter Glass pie dish.
- Trim excess dough, leaving 3/4-inch overhang.
- Roll out second dough disk on lightly floured surface to 13-inch round.
- Cut into fourteen 1/2-inch-wide strips.
- Spoon filling into crust.
- Arrange 7 dough strips atop filling, spacing evenly.
- Form lattice by placing remaining dough strips in opposite direction atop filling.
- Trim ends of dough strips even with overhang of bottom crust.
- Crimp edges decoratively.
- Brush glaze over crust. transfer pie to baking sheet.
- Bake 20 minutes.
- Reduce oven temperature to 350°.
- Bake pie until golden and filling thickens, about 1 hour 25 minutes.
- Transfer pie to rack and cool completely.
NOTE*: 5 cups fruit total