Description
A perfectly balanced pie featuring tart rhubarb and sweet strawberries in a flaky, layered crust.
Ingredients
Scale
- 312 g (2 1/2 cups) all-purpose flour
- 1 tsp (5 g) kosher salt
- 12 g (1 tbsp) granulated sugar
- 225 g (1 cup or 2 sticks) cold unsalted butter, cubed
- 120 g (1/2 cup) cold vegetable shortening, cubed
- 120–160 ml (1/2–2/3 cup) ice water
- 1 large egg + 1 tbsp (15 ml) water for egg wash
- 450 g (3 cups) hulled strawberries, halved or quartered
- 450 g (3 cups) rhubarb, trimmed and sliced
- 200 g (1 cup) granulated sugar
- 40 g (1/3 cup) cornstarch
- 15 ml (1 tbsp) freshly squeezed lemon juice
- Zest of 1 lemon
- 1/8 tsp fine sea salt
- 28 g (2 tbsp) unsalted butter, cut into small pieces
Instructions
- Make the dough: In a large bowl combine flour, salt, and sugar. Cut in butter and shortening until pieces are pea-sized. Add ice water gradually until dough holds together.
- Chill the dough: Divide into two discs, wrap in plastic, and chill for at least 30 minutes.
- Prepare the filling: Toss strawberries and rhubarb with sugar, cornstarch, lemon juice, zest, and salt. Let sit while preheating oven.
- Roll and assemble: Roll the bottom dough disc and fit it into the pie pan. Fill with fruit mixture and dot with butter. Roll out the top and cover the filling.
- Bake: Begin baking at 220°C (425°F) for 15 minutes, then reduce to 190°C (375°F) and bake for another 30-35 minutes.
- Rest and serve: Allow pie to cool at room temperature for at least 2 hours before serving.
Notes
For the best results, keep all fats and dough cold to ensure a flaky crust.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 33g
- Sodium: 230mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg