Summer Strawberry Rhubarb Pie

An amazing mixture of sweet strawberries and tart rhubarb make this pie a yearly craving.

Pie Dough

Ingredients

  • 3 cups all-purpose flour

  • 1/4 cup sugar

  • 1-1/2 tsp fine sea salt

  • 2-1/2 sticks (1-1/2 cups) unsalted butter, very cold, cubed

  • 1/3 cup all-vegetable shortening, very cold or frozen, cut into small pieces

  • 6-7 tbsp ice water

Instructions

  1. In a food processor fitted with a metal blade, pulse together the flour, sugar and salt until well-combined. Add the butter and shortening to the flour mixture and pulse a few times until the butter and shortening pieces are evenly dispersed, with the largest pieces about the size of peas. Be careful not to over-mix. Add the ice water, a tablespoon or two at a time, and pulse to combine, until the dough is evenly moistened. Pinch a bit of dough together between two fingers to test – the dough should stick together. If the dough seems dry, add a few more teaspoons of water and pulse again.

  2. Transfer the pastry to a clean, well-floured work surface, and divide the dough in half. Gather each half of dough into a ball, then flatten into a round, disk, and wrap tightly in plastic wrap. Refrigerate for at least an hour before you begin to roll out the dough.

  3. Rest for an hour before you begin to roll out the dough.

  4. Preheat the oven to 375 degrees. Line two sheet pans with parchment paper. Set aside.

  5. Remove one of the dough disks from the refrigerator. Roll the dough out onto a generously-floured piece of parchment paper, until it is about 1/8-inch thick.

Filling

Ingredients

  • 3 cups rhubarb chopped in 1/2-inch pieces

  • 3 cups strawberries chopped in 1/2-inch pieces

  • 1 cup granulated sugar

  • 1/4 cup cornstarch

  • 1/2 teaspoon kosher salt

  • 2 tablespoons lemon juice

  • 1 teaspoon vanilla extract

  • 1 tablespoon unsalted butter

Instructions

  1. Add the rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice to a heavy-bottomed saucepan or Dutch oven.

  2. Mix well and cook over medium heat for 5-10 minutes. Stir often as this mixture can burn if left unattended.

  3. Reduce the heat to simmer and continue to cook, while stirring, for another 5-10 minutes. The filling is done when the rhubarb is soft. Remove from heat and stir in the vanilla extract and butter until the latter is melted and both are incorporated.

  4. Allow the mixture to cool. This pie filling can be stored in the refrigerator for up to 5 days.

RecipesJessica Gaddyrhubarb pie, rhubarb, strawberry rhubarb, strawberry pie, pie, summer pie, summer desserts