Strawberry Rhubarb Pie

Total Time:
3 hr 55 min
Prep:
2 hr 45 min
Cook:
1 hr 10 min
Ingredients
  • PIE DOUGH
  • 2 1/4 cups all purpose flour
  • 1/4 cup cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 tablespoons sugar
  • 3/4 cup butter, cut in small pieces--well-chilled or frozen
  • 1/2 cup vegetable shortening, cut in small pieces--well-chilled or frozen
  • 5 tablespoons ice water
  • 1 teaspoon vanilla
  • STRAWBERRY RHUBARB FILLING
  • 3 pounds of fresh rhubarb, sliced into 1-inch pieces
  • 2 pints of fresh strawberries, thinly sliced
  • 1 1/2 cups white sugar
  • 4 tablespoons all purpose flour
  • 1 vanilla bean, split and scraped
  • 2 tablespoons unsalted butter
  • FOR TOP OF PIE BEFORE BAKING
  • 2 tablespoons crystallized sugar (or granulated sugar)
  • 1 whole egg, beaten
Directions
For Pie Dough:

Combine flour, cornmeal, baking powder, salt and sugar. Using the paddle of an electric mixer or a pastry cutter, cut in the butter and shortening until mixture resembles "small peas." Pour the vanilla extract over the dough. Pour ice water, a little at a time, over the dough, and mix lightly until the dough comes together. Separate dough into 2 pieces and flatten each piece like a pancake. Wrap each piece of dough separately in plastic wrap. Refrigerate for at least 2 hours.

For Pie Filling:

Combine rhubarb and strawberries in a big bowl. Combine sugar, flour and scraped vanilla bean seeds and mix in with fruit mixture. Let sit while rolling pie dough.

Preheat oven to 425 degrees F. Butter a 9-inch glass pie plate. Roll 1/2 pie dough to approximately 1/8-inch thick and about 1 inch larger than the pie plate. Fit in into the pie pan leaving the overlap intact. Fill with fruit filling and dot top with 2 tablespoons of unsalted butter. Brush beaten egg with pastry brush around the rim of the pie. Roll out the remaining dough and make a lattice top. Crimp the edges. Brush lattice with beaten egg. Do not brush the edge of the pie--this will cause the dough to become too dark while baking. Generously sprinkle with crystal sugar. Bake for 10 minutes. Lower oven temperature to 350 degrees F and bake for an additional hour. Pie is done when golden brown and juices bubbling from pie appear thickened.


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    This recipe is featured in:

    Spring Produce Guide