Strawberry Rhubarb Pie

Author Karen


For crust

  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons sea salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/2 cup shortening or lard
  • 3/4 cup ice water

For filling

  • 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb 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
  • 1 teaspoon ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 teaspoon salt
  • 1 large egg yolk beaten to blend with 1 teaspoon water for glaze


Make crust:

  • Mix flour and salt together.
  • Cut the butter into medium sized cubes.
  • Cut the butter into the flour using two knives or a pastry blender.
  • Stop blending when the mixture resembles coarse meal with  pea sized lumps in it.
  • Add 1/2 cup of the cold water to mixture and work in. Add the remaining water 1 tablespoon at a time until the dough begins to form a ball.
  • Divide the dough in half, form into discs and wrap each in plastic or put them in an airtight bowl to firm up in the fridge for a minimum of 1 hour.

Make filling:

  • Preheat oven to 400°F.
  • Combine first 8 ingredients in large bowl. Toss gently to blend.
  • 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.
  • Transfer filling into crust. Place the second crust on top of the pie and crimp the edges.
  • Cute vent holes in the top with a knife or pierce with a fork.
  • Brush egg wash over the crust.
  • Transfer the pie to a baking sheet (because this pie is going to bubble as it cooks and make a bit of a mess).
  • Bake 20 minutes at 400°F. Reduce oven temperature to 350°F and bake another 1 hour until the pie is gold and the filling has thickened.
  • Cool on a rack.