Recipe courtesy of Rochelle Huppen-Fleck

Strawberry Rhubarb Pie

  • Total: 3 hr 55 min
  • Prep: 2 hr 45 min
  • Cook: 1 hr 10 min
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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

  1. For Pie Dough:
  2. 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.
  3. For Pie Filling:
  4. 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.
  5. 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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