Best Ever Strawberry Rhubarb Pie
Strawberry rhubarb pie is the first sign of summer in many parts of the US, when both are ready to pick from your garden. Serve warm with a scoop of vanilla ice cream.
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup shortening
- 1/4 cup cold butter, cut into 1/2-inch cubes
- 6 tablespoons ice water
- 2 1/2 tablespoons quick-cooking tapioca
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon salt
- 1 pound fresh rhubarb, cut into 1-inch pieces (3 cups) or one (16-ounce) package frozen cut rhubarb
- 3 cups sliced fresh strawberries
- 1 1/4 cups sugar
Preparation time 45mins
Cooking time 45mins
Adapted from bhg.com
For pie crust, in a medium bowl stir together flour, sugar, and salt. Using a pastry blender, cut in shortening and butter cubes until pieces are pea-size. Sprinkle 1 tablespoon. of the water over part of the flour mixture and mix lightly. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon. of the water at a time, until all the flour mixture is moistened. Gather flour mixture into a ball, using hands to combine until it holds together.
Divide pastry into two portions, one portion with 1/3 of the dough and one portion with 2/3 of the dough. Wrap pastry with plastic wrap and freeze for 1 to 2 hours or until firm.
Meanwhile, for strawberry rhubarb filling, in a large bowl stir together sugar, tapioca, ginger and salt. Add rhubarb and strawberries; gently toss until coated. Let rhubarb mixture stand for 15 minutes, stirring occasionally. (If using frozen rhubarb, let mixture stand 45 minutes.) Meanwhile, remove pastry from freezer and let stand 10-15 minutes or until easy to slice.
Preheat oven to 375°F. Roll the larger piece of dough out to fit the bottom of a deep dish pie plat. Flute edges as desired.
Stir fruit mixture and transfer to the pastry-lined pie plate. Roll the smaller dough out and place on top of the filling.
To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven.
Bake for 60 minutes (75 minutes if using frozen fruit). Remove foil; bake 15 to 20 minutes more or until filling is bubbly and crust is golden. Cool on a wire rack.
Makes 8 servings.
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