Description
This Strawberry Rhubarb Pie recipe features a delightful balance of sweet strawberries and tart rhubarb encased in a flaky homemade pie crust. Perfectly baked to golden perfection, this classic dessert is ideal for summertime gatherings or any occasion when you crave a nostalgic fruit pie.
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 flour, shortening, and salt. Using a pastry blender, 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. Shape gently into a ball and divide into two equal portions. Roll out one portion into a circle to fit the bottom of your pie plate.
- Prepare the Filling: In a medium bowl, mix together the chopped rhubarb and strawberries. In a separate small bowl, combine the sugar and flour. Adjust sugar quantity if a tarter pie is preferred.
- Assemble the Pie: Preheat the oven to 425°F (220°C). Sprinkle 1/4 cup of the sugar and flour mixture over the bottom pie crust. Evenly add the fruit mixture over this layer. Sprinkle the remaining sugar and flour mixture on top, allowing it to filter through the fruit.
- Add the Top Crust: Roll out the second dough ball and lay it over the fruit filling. Trim and crimp edges to seal. Cut slits in the top crust with a sharp knife to vent steam. Brush the top crust with milk and sprinkle with sugar for a crisp, golden finish.
- Bake the Pie: Place the assembled pie on a foil-lined baking sheet and bake in the middle rack at 425°F (220°C) for 15 minutes. Then reduce oven temperature to 325°F (165°C) and continue baking for 1 hour. After 30 minutes at the lower temperature, check the crust; if golden, loosely cover with foil to prevent over-browning.
- Cool and Serve: Remove pie from oven and allow it to cool for several hours to set the filling and facilitate slicing. Serve as is, or with a scoop of vanilla ice cream for an extra indulgence.
Notes
- Adjust sugar amount in the filling to balance sweetness and tartness according to your preference.
- Using foil on the baking sheet helps catch any drips from the pie during baking.
- Cooling the pie thoroughly before slicing ensures cleaner slices and a better presentation.
- Milk brushing and sugar sprinkling on top crust help achieve a golden and crispy finish.
- Fresh rhubarb and strawberries provide the best flavor; frozen can be used but may require extra draining to avoid sogginess.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
