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Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie
  • Prep 30 min
  • Total 1 hr 25 min
  • Servings 8
Our eyes are always on the pies, and this Strawberry-Rhubarb Pie is a showstopper! Never cooked with rhubarb? Don't stress! It's easier than you think, and we'll walk you through every step of the way. In our opinion, this is the best Strawberry-Rhubarb Pie going 'round. Between the bright sweet-tart filling and golden, flakey crust, this is one of those pies you won't be able to stop thinking about! Whip up our Strawberry-Rhubarb Pie recipe for any occasion, just be prepared, with a pie this good leftovers are hard to come by.
Updated September 18, 2021
Make With
Make With
Gold Medal Flour

Ingredients

Pastry

  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup cold shortening
  • 6 to 8 tablespoons ice-cold water

Filling

  • 2 cups sugar
  • 2/3 cup Gold Medal™ all-purpose flour
  • 1 teaspoon grated orange peel, if desired
  • 3 cups 1/2-inch pieces rhubarb
  • 3 cups sliced strawberries
  • 1 tablespoon butter

Steps

  • 1
    Heat oven to 425°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide pastry in half and shape into 2 rounds on lightly floured surface. Wrap flattened rounds in plastic wrap and refrigerate 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling.
  • 2
    In large bowl, mix sugar, flour and orange peel. Stir in rhubarb and strawberries. Using floured rolling pin, roll one round of pastry on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Add filling mixture. Dot with butter.
  • 3
    Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll out second pastry round. Fold into fourths and place over filling, or roll loosely around rolling pin and place over filling. Unfold or unroll pastry over filling. Cut slits in pastry so steam can escape. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, forming a stand-up rim of pastry that is even thickness on edge of pie plate, pressing on rim to seal; flute edges. Sprinkle with additional sugar if desired.
  • 4
    Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake about 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Serve warm or cool.

  • A 16-ounce bag of frozen unsweetened rhubarb, thawed and well-drained, can be substituted for fresh rhubarb for our Strawberry-Rhubarb Pie recipe.
  • In our Strawberry-Rhubarb Pie recipe, grated lemon peel makes a delicious substitute for the orange peel.
  • Sprinkling the top of your Strawberry-Rhubarb Pie crust with sugar before baking adds a little sparkle to the baked pie.
  • You may substitute cold butter, cut into 1/2-inch pieces, for half of the shortening.

Nutrition Facts

Serving Size: 1 Slice
Calories
550
Calories from Fat
170
Total Fat
19g
30%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
310mg
13%
Potassium
280mg
8%
Total Carbohydrate
90g
30%
Dietary Fiber
3g
14%
Sugars
54g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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