Strawberry Rhubarb Pie

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Strawberry Rhubarb Pie
Prep Time
40 mins
Cook Time
50 mins
Total Time
1 hr 30 mins
 
Course: Dessert
Cuisine: American
Servings: 8
Author: Jayne
Ingredients
Pastry
  • 3½ Cups flour
  • 1 cup plus 4 tbsp unsalted butter
  • ¼ tsp salt
  • 2 tbsp vegetable shortening
  • ¼ cup ice water
Pie filling
  • 2½ Cups organic strawberries rinsed and hulled
  • 3 cups rhubarb trimmed and cut into ½ inch pieces
  • ½ cup sugar
  • 2 tbsp flour
  • 1 tsp lemon zest
  • ¼ tsp cinnamon
Instructions

  1. Install your pastry blade (if you have one) into your food processor. Put all the ingredients except the water into the bowl. Process until ingredients are evenly blended. Drizzle in the water. When a single ball has formed, the dough is ready. Wrap in plastic wrap and chill for at least 45 minutes.

  2. Divide the dough in half. Roll out the first half onto a piece of wax paper until it is at least one inch larger than the outer rim of your pie plate. Flip the wax paper over into the pie plate and peel off the paper. Gently press the dough into the plate. With a sharp knife slice the dough off even with the outer rim of the pie plate. Chill.

  3. Roll out the other half of the dough onto a piece of wax paper on top of a large cookie sheet. With a sharp knife or a decorative cookie cutter cut a pattern out of the dough. Chill until you are ready to assemble.
  4. Mix the strawberries and rhubarb in a bowl. Sprinkle with sugar, flour, zest, and cinnamon. Toss gently and pour into the chilled pie crust bottom. Gently place the top crust onto the pie and carefully peel away the wax paper. Trip the top crust around the outer rim of the pie plate. Press into the bottom crust.
  5. With the scraps of dough left over, roll on a floured surface into ¼ inch “ropes.” Brush the rim with water. Using your thumb as a guide, thread the “rope” around your thumb as you move it around the rim of pie plate.Bake at 400degrees for 50 minutes. Try with a scoop of vanilla ice cream