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Strawberry Rhubarb Pie

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This classic Strawberry Rhubarb Pie combines the sweet flavors of fresh strawberries and the tartness of rhubarb, creating the perfect balance in every bite. The buttery, flaky homemade crust enhances the richness, making this pie a crowd-pleaser for any occasion.

Ingredients

Pie Crust

2 cups all-purpose flour

2/3 cup plus 2 tablespoons shortening

1 teaspoon salt

6 tablespoons ice-cold water

Strawberry Rhubarb Pie Filling

4 cups cut-up fresh rhubarb

2 cups cut-up fresh strawberries

1 1/3 cups sugar

7 tablespoons all-purpose flour

Instructions

  1. For the Pie Crust: Place the flour, shortening, and salt into a large plastic bowl. Using a pastry blender, cut in the shortening until the mixture forms a fine crumble.
  2. Add 6 tablespoons of ice-cold water in the center of the mixture. Gently toss the mixture until a small ball forms. Using your hands, gently scrape the ingredients together until a large ball forms.
  3. Divide the dough into two equal portions. Roll out one portion for the bottom of the pie crust.
  4. For the Filling: In a large bowl, mix together the rhubarb and strawberries.
  5. In a separate bowl, combine the sugar and flour.
  6. Preheat your oven to 425°F (220°C).
  7. In the bottom of the pie crust, sprinkle 1/4 cup of the flour and sugar mixture. Add the fresh fruit on top and sprinkle the remaining mixture over the fruit.
  8. Roll out the top pie crust and place it over the fruit. Crimp the edges together to seal.
  9. Use a sharp knife to cut slits in the top crust for ventilation. Brush the top of the pie with milk and sprinkle with white sugar.
  10. Place the pie on a foil-lined baking sheet and bake at 425°F for 15 minutes. After 15 minutes, reduce the heat to 325°F (165°C) and bake for an additional 1 hour.
  11. Check the top crust after 30 minutes; if golden brown, cover the pie with tin foil to prevent over-browning.
  12. Once done, remove the pie from the oven and allow it to cool for several hours so that the filling can set.

Notes

  • For a tarter pie, reduce the sugar to 1 1/8 cups.
  • Consider adding rolled oats or chopped nuts to the crust for extra crunch.
  • A pinch of cinnamon or nutmeg can add a warm, spiced twist to the filling.
  • The pie can be made ahead and stored for up to 2 days at room temperature, or refrigerated for up to 5 days.
  • The unbaked pie can be frozen for up to 3 months.

Nutrition

Find it online: http://recipesbyjanet.com/strawberry-rhubarb-pie/