Strawberry Rhubarb Pie
Servings Prep Time
8 people 30mins
Cook Time Passive Time
45-50mins 1 hr20 mins
Servings Prep Time
8 people 30mins
Cook Time Passive Time
45-50mins 1 hr20 mins
Ingredients
Pie Filling
Double Pie Crust
Instructions
  1. Preheat oven to 425° Fahrenheit.
  2. For the pie crust: Combine the salt and flour together. Cut the shortening into the flour mixture using a pastry cutter until it is about pea-size pieces.
  3. Add the water to the flour a little at a time using a fork to lightly mix it. Continue to add the water until the dough just comes together – don’t over work the dough or it will become tough.
  4. Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes. Once it is ready divide the dough in half and roll out the bottom crust and place in a pie dish.
  5. Combine the rhubarb, strawberries, sugar, flour, and salt. Turn into the unbaked pie shell.
  6. Roll out the top crust and place over the filling. Crimp to seal edges and make a few slits along the top. Brush with egg white wash and garnish with large granule sugar.
  7. Bake at 425 degrees Fahrenheit for 15 minutes. Decrease temperature to 375 degrees Fahrenheit and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.
Recipe Notes

Note: Rhubarb is tart. The strawberries provide sweetness but, depending on your taste, you might want to add more sugar.