Strawberry Rhubarb pie is my husband’s favorite pie. I believe that rhubarb on its own is a bit of an acquired taste, but mixing it with strawberries mellows out the rhubarb and adds a delicious sweetness to the pie. 

 

Fresh rhubarb freezes well. I like slicing it and freezing it for sauces, jams, and chutneys later on in the year.   

 

 

2 ½ cups unbleached flour

1 tsp salt

2 tsp sugar

8 Tbsp cold butter, unsalted, cut into ½ inch cubes

6 Tbsp vegetable shortening

6 - 8 Tbsp ice water

 

Combine the flour, salt, and sugar in a food processor and mix. Add the butter and shortening into the flour mixture and pulse until it resembles coarse crumbs. Pour water, 2 tablespoons at a time, into the mixture and pulse. Add water until you can press the dough together with your fingers, and it sticks. 

 

Pour the mixture onto a solid work surface and use the heel of your hand to smear the mixture across the board to combine it. Do a little at a time, and do not overwork the dough. Next, form the dough into two equal balls and flatten them slightly. Cover them with plastic wrap and chill them in the refrigerator for at least one hour. They can also be frozen for use at another time if desired. 

 

Place one dough ball on top of two pieces of plastic wrap that are side by side, and then put two more over the top of the dough. This will enable you to roll it out without using additional flour. Roll it out to 11-inches for a 9-inch pie pan. If your pan is larger, you can roll the dough out larger. Remove the two pieces of plastic wrap on the top and place it dough side down in the pan. Then carefully remove the top two pieces of plastic wrap. Next, you will add the filling. See recipe below.

 

Follow the same process as you did for the bottom crust for the top crust, by rolling out and removing the plastic wrap as you transfer it to the top of the pie. Slice the top of the dough in four 1 ½ inch slits so that the pie filling can release steam as it bakes.

 

 

 

3½ cups rhubarb, cut into ½-inch pieces 

2 cups strawberries, stemmed and sliced 

¾ cup sugar 

4 Tbsp corn starch

¼ tsp salt

½ tsp lemon zest

½ tsp lemon juice

½ tsp cinnamon

1 tsp vanilla extract

Preheat oven to 425℉

 

Mix the rhubarb, strawberries, sugar, corn starch, salt, lemon zest, lemon juice, cinnamon, and vanilla together and let sit for 10 minutes. 

 

Put the fruit mixture on top of the bottom pastry. Place the top crust on top pie and make your slits in the dough, as explained above. 

 

Bake the pie at 425℉ for 15 minutes and then turn the heat down to 375℉ and continue baking for 40 - 50 minutes. The juices will be bubbling, and the top will be light brown. If the edges of the crust start to get too dark, cover them with aluminum foil strips. 

 

Just Salt It, and enjoy!