Strawberry Rhubarb Pie

[The Quacker Factory]

#149873

Strawberry Rhubarb Pie Recipe

Ingredients

HOMEMADE FLAKY PIE CRUST (MAKES 2, 9″ PIE CRUSTS)

• 2 cups All-Purpose Flour
• 1 teaspoon Salt
• 6 tablespoon Unsalted Butter (cold and cut into small cubes)
• ½ cup Vegetable Shortening (cold and cut into cubes)
• 4-6 tablespoon Ice Cold Water

STRAWBERRY RHUBARB PIE FILLING

• 3 cups Rhubarb (sliced in half and cut into small pieces)
• 3 cups Strawberries (hulled and sliced into small pieces)
• ½ cup Light Brown Sugar (lightly packed)
• ½ cup Granulated Sugar
• ¼ cup Cornstarch
• 2 teaspoon Vanilla Extract
• 1 tablespoon Lemon Juice
• 3 tablespoon Unsalted Butter (cut into small cubes)
• 1 Large Egg White (to be brushed onto the pie crust for shine)d) sugar

Directions

HOMEMADE FLAKY PIE CRUST (MAKES 2, 9″ PIE CRUSTS OR 1 DOUBLE PIE CRUST)

• In a large mixing bowl and using a pastry blender (or two forks), mix together the all-purpose flour, salt, cold cubed butter, and cold vegetable shortening until you have small pea-size pieces. Some larger pea-size pieces are fine too!
You can use a knife to clear out the pastry blender if it gets clogged as you mix everything together.
2 cups All-Purpose Flour, 1 teaspoon Salt, 6 tablespoon Unsalted Butter, ½ cup Vegetable Shortening
• Add in the ice cold water 1 tablespoon (tbsp) at a time, using a spatula or your hands until can form a ball and it is no longer crumbly. If there are any crumbly bits, just add the tiniest bit of water so they blend in with the rest of the dough.
4-6 tablespoon Ice Cold Water
• After forming the ball of pie dough, place it on a lightly-floured, clean surface and divide it in half using a pastry cutter. Pat each half into a 1″-1 ½” thick disc, then double wrap tightly in plastic wrap and place them in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour.

STRAWBERRY RHUBARB PIE FILLING

• Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 425ºF.
• On a well-floured, clean surface, roll out one of the discs of pie dough you made earlier (or unroll if using store-bought) and carefully place into a 9″ pie plate. Trim the edges to your liking, then place it back in the refrigerator as you make the strawberry rhubarb pie filling.
• In a large bowl, mix together the rhubarb, strawberries, light brown sugar, granulated sugar, corn starch, vanilla extract, lemon juice, and cubed pieces of butter together. The mixture will start to become a little juicy—that’s okay!
3 cups Rhubarb, 3 cups Strawberries, ½ cup Light Brown Sugar, ½ cup Granulated Sugar, ¼ cup Cornstarch, 2 teaspoon Vanilla Extract, 1 tablespoon Lemon Juice, 3 tablespoon Unsalted Butter
• Take out the pie plate out from the refrigerator and carefully add in the strawberry rhubarb pie filling using a slotted spoon to drain some of the excess juices. Spread it around to make sure you get a somewhat level surface. Set the pie to the side as you roll out your 2nd disc of refrigerated pie dough out onto a well-floured, clean surface.
• For the top pie crust you can be as creative as you’d like to be! The easiest option is to simply place the top layer over the pie, trim the edges or fold the bottom layer over the top layer. Press them together, crimp the edges using a fork or your fingers, then cut a few slits across the top of the pie.
Another option: After rolling the top layer of pie dough out, you can create a cut-out pattern using a cookie cutter (see my Homemade Cherry Pie recipe). You can also, as a more detailed option, create a lattice top with overlapping rows of the pie dough.
• After adding the top layer of pie dough, lightly brush the egg white over top of the pie. You won’t need to use all of this on the pie—just a little coverage will be good.
1 Large Egg White
• Place the pie in the jelly roll pan or cookie sheet, then place it in the oven and bake for 15 minutes at 425ºF.
• After 15 minutes, decrease the oven temperature to 375ºF and bake for an additional 50-60 minutes. At this time, it would be a good idea to add a pie crust shield to avoid burning your pie crust edges. You can use something like the one I just bought or you can simply use pieces of aluminum foil to place around the edges.
• Once done, remove from oven and allow to cool completely.

Notes
*The cold fats (butter and vegetable shortening) are what give this pie crust that flaky texture, and the ice-cold water allows the fats to stay cold and solid. You can add ice cubes to your cold water to help but remember not to include the ice cubes.☺️
*After you’ve rolled it out and placed it into the pie plate (and finished the edges), you can place it back into the refrigerator as you make the strawberry rhubarb pie filling. This will allow the fats to stay solid and even firm up more which can help keep your pie crust from sinking down the baking process.
*If making the pie crust is intimidating, you can definitely swap it out for store-bought pie crusts! You can usually find them next to all the cookie dough in your grocery store.
*When you spoon the strawberry rhubarb pie filling into the pie crust, I would recommend using a slotted spoon to remove some of the excess juices, which can make your pie soggy.
*There are TWO baking times and temperatures for this strawberry rhubarb pie recipe. The first is 425ºF for 15 minutes, and the second is 375ºF for 50-60 minutes.
*I always like to use a jelly roll pan or cookie sheet underneath my fruit pies just in case any juices escape during baking! You can either place it directly underneath the pie, or you can place the pan on the next level below.
*Fifteen minutes into baking the pie, when you reduce the oven temperature, I like to add a pie crust shield to keep the edge from getting too dark and overbaking. I just bought one similar to this pie crust shield that works really well. You can also use strips of aluminum foil as well.
*For an easy top crust design, try this pie crust cutter!
*Recipe adapted from the 1987 St. Stephen’s Family cookbook.

(This recipe was acquired from beyondthebutter.com)

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