Strawberry And Rhubarb Pie

Strawberry Rhubarb Pie

1 hour 30 minutes to prepare serves 8-10


Pie Filling:
2 cups strawberries, hulled and chopped
3 ½ cups rhubarb stalks, cut into ½ inch pieces
½ cup granulated sugar
½ cup light brown sugar
¼ cup corn starch
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange zest
2 tablespoons orange juice
2 ½ cups all purpose flour, divided
¾ cup cold unsalted butter, cubed
½ cup vegetable shortening
6-8 tablespoons ice water
1 ½ tablespoons sugar
1 teaspoon salt
1 egg yolk, lightly beaten
1 tablespoon milk or heavy cream


Pulse 2 cups flour in a food processor with sugar and salt until combined.
Spread cubed butter evenly into flour mixture and pulse to incorporate, about 10-12 pulses.
Sprinkle in remaining 1/2 cup of flour and slowly add shortening, 1 tablespoon at a time. Pulse until mixture is pebble-like in consistency.
Transfer mixture to a large bowl. Drizzle ice water into bowl, 1 tablespoon at a time. Use a rubber spatula to incorporate water to dough until dough comes together.
Gather dough into a ball and place onto a lightly floured surface. Divide in half and roll into a disk. Wrap each tightly in plastic wrap. Refrigerate 1-2 hours.
Mix rhubarb and strawberries in a large bowl with both sugars, cornstarch, salt, orange zest, orange juice, and vanilla. Set aside.
Preheat oven to 400°F.
Roll out pastry dough, approximately ⅛-inch thick. Place into lightly greased 9-inch pie plate. Trim edges as desired.
Fill plate with pie filling and prepare second layer of pie crust as desired, either with decorative strips or as a whole crust to cover pie. Cut slits for ventilation if using this method.
Mix egg yolk and milk or cream together in a small bowl. Lightly brush top crust with egg mixture using a pastry brush.
Place pie in middle rack. *Note: to catch any juices that may bubble over, place a baking sheet on the lower rack to catch drippings.
Bake for 20 minutes at 400°F, then reduce temperature to 350°F and bake for an additional 40-50 minutes. Cover with foil or a protective pie lid to prevent edges of crust from burning.
Remove from oven and set to cool on a wire rack, 2-3 hours, for juices to thicken.


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