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Strawberry Rhubarb Pie

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A delightful dessert capturing the essence of summer with juicy strawberries and tangy rhubarb in a flaky crust.

Ingredients

Scale
  • 2 cups All-Purpose Flour
  • 1 tsp Salt
  • 6 tbsp Unsalted Butter (cold and cut into small cubes)
  • 1/2 cup Vegetable Shortening (cold and cut into cubes)
  • 4–6 tbsp Ice Cold Water
  • 3 cups Rhubarb (sliced in half and cut into small pieces)
  • 3 cups Strawberries (hulled and sliced into small pieces)
  • 1/2 cup Light Brown Sugar (lightly packed)
  • 1/2 cup Granulated Sugar
  • 1/4 cup Cornstarch
  • 2 tsp Vanilla Extract
  • 1 tbsp Lemon Juice
  • 3 tbsp Unsalted Butter (cut into small cubes)
  • 1 Large Egg White (to be brushed onto the pie crust for shine)

Instructions

  1. In a large bowl, mix the flour and salt together.
  2. Add the cold butter and vegetable shortening; blend until it resembles coarse crumbs.
  3. Gradually add ice-cold water until the dough holds together.
  4. Divide the dough in half, shape each into a disc, wrap in plastic, and refrigerate for at least 60 minutes.
  5. While the dough is chilling, combine the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, vanilla extract, and lemon juice in a bowl.
  6. Set aside the filling to rest.
  7. Preheat your oven to 425°F (220°C).
  8. Roll out one disc of dough until it’s about 1/8 inch thick and fit into your pie dish.
  9. Pour the filling into the chilled bottom crust.
  10. Roll out the second disc of dough and cover the filling.
  11. Bake for about 15 minutes at 425°F, then reduce the heat to 350°F (175°C) and bake for an additional 30-35 minutes.
  12. Allow the pie to cool on a wire rack for at least 120 minutes before serving.

Notes

Serve warm or at room temperature with ice cream or whipped cream.

Nutrition

Keywords: Strawberry Pie, Rhubarb Pie, Summer Dessert

Find it online: https://pureproteinbites.com/min-strawberry-rhubarb-pie-fresh-summer-comfort/