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, flaky 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.
Strawberry-Rhubarb Pie
- Prep Time 35 min
- Total 2 hr 30 min
- Servings 8
- Ingredients 11
Ingredients
Pastry
- 5 cups Gold Medal™ All Purpose Flour
- 1 1/2 teaspoons salt
- 1 3/4 cup cold shortening
- 3/4 cup plus 2 to 6 tablespoons ice-cold water
Filling
- 3/4 cup sugar
- 1/2 cup Gold Medal™ All Purpose Flour
- 1 teaspoon grated orange zest, if desired
- 2 1/2 cups 1/2-inch pieces rhubarb
- 2 1/2 cups sliced strawberries
- 1 tablespoon butter, cut into small pieces
To Serve
- Vanilla ice cream, if desired
Instructions
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Step1
Heat oven to 425°F. Line baking sheet with parchment paper.
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Step2
In medium bowl, mix 5 cups flour and the salt. Cut in shortening, using a pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with water, 1 to 2 tablespoons at a time, tossing with a fork until all flour is moistened and pastry almost leaves the side of the bowl (1 to 2 teaspoons more water can be added if necessary).
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Step3
Gather pastry into a ball. Divide pastry in half, and shape into 2 rounds on a lightly floured surface. Wrap flattened rounds in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. Refrigerating 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.
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Step4
In large bowl, mix sugar, 1/2 cup flour and the orange zest. Stir in rhubarb and strawberries; set aside.
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Step5
Using floured rolling pin, roll one round of pastry on lightly floured surface (or pastry board with floured pastry cloth) into a 12 to 13-inch circle.
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Step6
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 the pie plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim the overhanging edge of the pastry even with the edge of the pie plate.
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Step7
Add filling mixture to the pastry-lined pie plate. Scatter small butter pieces over the top.
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Step8
Roll out second pastry round into a 12 to 13-inch circle, cut into strips about 1 inch wide. Place five strips about 1/2 inch apart on filling across top of pie. Weave 1 strip down the center over and under the first strips. Repeat with two more strips on each side of the center strip to create the lattice top. Press strips gently onto the edge of the pie plate. Trim strips even with the edge of the pie plate.
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Step9
Cover the edge of the pie with a 2- to 3-inch wide strip of foil to prevent excessive browning. Bake on prepared baking sheet for 20 minutes. Reduce oven temperature to 350°F. Remove foil, and continue to bake 35 to 50 minutes or until crust is golden brown and juice begins to bubble through the spaces in the lattice crust. Serve warm or cool with a scoop of vanilla ice cream.
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