Strawberry-Rhubarb Deep Dish Pie

We use vegetable shortening for easy dough handling and maximum flakiness; unsalted butter adds rich flavor.
Photo by Tempest R.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For Pie Crust:

  • 2 1/2

    cups all-purpose unbleached flour

  • 1

    tablespoon sugar

  • 1

    teaspoon salt

  • 1/2

    cup unsalted butter, very cold

  • 1/2

    cup trans fat-free vegetable shortening, frozen

  • For Pie Filling:

  • 2

    pounds fresh rhubarb, trimmed

  • 1 1/3

    cups sugar

  • 1/3

    cup quick-cooking tapioca

  • 1

    teaspoon salt

  • 6

    cups fresh small strawberries, hulled, halved

  • 2

    tablespoons half-and-half

  • Coarse sugar for sprinkling

Directions

Make Crust: Put flour, sugar and salt into a food processor. Pulse to mix well. Cut butter and shortening into small pieces; sprinkle them over the flour mixture. Use on/off pulses with the food processor to blend the fats into the flour. The mixture will look like coarse crumbs. Put ice cubes into about 1/2 cup water and let the water chill. Remove the ice cubes; drizzle about 6 tablespoons of the ice water over the flour mixture. Briefly pulse the machine just until the mixture gathers into a dough. Dump the mixture out onto a sheet of wax paper. Gather into two balls, one slightly larger than the other. Flatten the balls into thick disks. Wrap in plastic and refrigerate until firm, about 1 hour. (Dough will keep in the refrigerator for several days.) Make Filling & Pie: Heat oven to 425 degrees. Have a deep 10-inch glass or ceramic pie plate and a baking sheet ready. Roll out the larger disk of pie dough between 2 sheets of floured wax paper into a thin circle about 14 inches in diameter. Carefully fold the dough in half, then place it in the pie dish. Unfold it and fit it over the bottom and up the sides of the pie dish. Trim the overhang to leave about 1/2 inch all around the pie dish. Refrigerate. Roll the other piece of dough between 2 sheets of floured wax paper into an 11-inch circle; place it (still between the wax paper) on the baking sheet and refrigerate it. For the filling, cut the rhubarb into 1/2-inch pieces. Place in a large bowl. Add the sugar, tapioca and salt. Mix well. Gently stir in the strawberries. Let stand about 10 minutes. Spoon the rhubarb mixture and accumulated juices into the dough-lined pie dish. Carefully place the top crust over the fruit. Use your fingers to press together the top and bottom crusts, trimming as needed. Use a fork to make a decorative edge. Brush the top of the pie and the edges with the half-and-half. Sprinkle everything generously with the coarse sugar. Gently poke steam vents with a fork into the top of the pie in several spots. Bake pie at 425 degrees, 25 minutes. Reduce oven temperature to 350 degrees. Now slide the baking sheet under the pie to catch any drips. Continue baking at 350 degrees until the top crust is nicely browned, 30-40 minutes more. Cool on wire rack until barely warm. Serve warm.

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