Ingredients
Scale
- homemade flaky pie crust (makes 2, 9″ pie crusts)
- 2 cups All-Purpose Flour
- 1 tsp Salt
- 6 tbsp Unsalted Butter, cold and cut into small cubes
- 1/2 cup Vegetable Shortening, cold and cut into cubes
- 4-6 tbsp Ice Cold Water
- strawberry rhubarb pie filling
- 3 cups Rhubarb, sliced in half and cut into small pieces
- 3 cups Strawberries, hulled and sliced
- 1/2 cup Light Brown Sugar
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch
- 2 tsp Vanilla Extract
- 1 tbsp Lemon Juice
- 3 tbsp Unsalted Butter, cut into small cubes
- 1 Large Egg White, for brushing the pie crust
Instructions
- Mix all-purpose flour, salt, cold cubed butter, and vegetable shortening until pea-size pieces form. Gradually add ice cold water to form dough. Divide in half, pat into discs, wrap, and refrigerate for 1 hour.
- Preheat oven to 425°F. Roll out one disc into a 9″ pie plate and refrigerate.
- In a bowl, mix rhubarb, strawberries, sugars, cornstarch, vanilla extract, lemon juice, and cubed butter.
- Add pie filling to prepared crust using a slotted spoon. Roll out second disc and place on top. Trim, crimp edges, and cut slits. Brush with egg white.
- Bake at 425°F for 15 minutes, then reduce to 375°F and bake 50-60 minutes. Use a pie crust shield if necessary. Cool completely before serving.
Notes
- Keep fats cold for flaky crust. Ice cold water helps maintain fat solidity.
- Refrigerate dough after rolling into pie plate to prevent shrinking.
- Use a slotted spoon to remove excess juice from filling to avoid soggy crust.
- Two baking steps: 425°F for 15 minutes, then 375°F for 50-60 minutes.
- Use a jelly roll pan to catch overflow. Pie crust shield or foil helps prevent burning edges.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian