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Strawberry Rhubarb Pie

  • 30m Prep Time
  • 1h 15mCook Time
  • 1h Ready In

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  • Cuisine : American
  • Course : Dessert

One 9-inch double-crust pie This springtime pie is our very favorite fruit pie. If desired, make it all rhubarb by substituting more chopped rhubarb for the strawberries, and increase the sugar to 1 ⅓ cups. For a special twist, try adding 2 teaspoons Angostura bitters to the filling. Please read About Crusts Baked with Fillings.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 ½ cups (315g) all-purpose flour
    • (1 teaspoon sugar, for sweet pies)
    • ½ teaspoon salt
    • ¾ cup chilled lard (155g) or vegetable shortening (145g), cut into small pieces
    • 3 tablespoons (45g) cold butter, cut into cubes
    • 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    • 1 to 3 teaspoons ice water
    Sub-recipe steps
    1. Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
    2. Have ready: ¾ cup chilled lard (155g) or vegetable shortening (145g), cut into small pieces; 3 tablespoons (45g) cold butter, cut into cubes
    3. If mixing the dough by hand, place half of the cubes on the flour mixture and using a pastry blender or fingertips, lightly work it in until it has the consistency of oats. Add the remaining pieces of fat and rub into the flour, flattening them between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until most of it is in pea-sized pieces. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    4. Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
    5. The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
  • 2 ½ cups coarsely chopped rhubarb (¾ to 1 lb or 340 to 455g)
  • 2 ½ cups halved hulled strawberries (about ¾ lb or 340g)
  • ¾ to 1 cup (150 to 200g) sugar, depending on tartness of fruit
  • ¼ cup (30g) tapioca starch or cornstarch
  • (Finely grated zest of 1 orange)
  • ¼ teaspoon salt
  • 2 tablespoons butter, cut into small pieces
  • Milk or cream
  • 2 teaspoons sugar

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 1 recipe Basic Pie or Pastry Dough, All-Butter Pie or Pastry Dough, or a double recipe Cream Cheese Pastry Dough
  • 2 ½ cups coarsely chopped rhubarb (¾ to 1 lb or 340 to 455g)
  • 2 ½ cups halved hulled strawberries (about ¾ lb or 340g)
  • ¾ to 1 cup (150 to 200g) sugar, depending on tartness of fruit
  • ¼ cup (30g) tapioca starch or cornstarch
  • (Finely grated zest of 1 orange)
  • ¼ teaspoon salt
  • 2 tablespoons butter, cut into small pieces
  • Milk or cream
  • 2 teaspoons sugar

Let's Cook

  1. Step 1.

    Prepare: 1 recipe Basic Pie or Pastry Dough, All-Butter Pie or Pastry Dough, or a double recipe Cream Cheese Pastry Dough

  2. Step 2.

    Line a 9-inch pie pan with half the dough.

  3. Step 3.

    Combine in a large bowl and let stand for 15 minutes, stirring occasionally: 2 ½ cups coarsely chopped rhubarb (¾ to 1 lb or 340 to 455g); 2 ½ cups halved hulled strawberries (about ¾ lb or 340g); ¾ to 1 cup (150 to 200g) sugar, depending on tartness of fruit; ¼ cup (30g) tapioca starch or cornstarch; (Finely grated zest of 1 orange); ¼ teaspoon salt

  4. Step 4.

    Pour the filling into the bottom crust and dot with: 2 tablespoons butter, cut into small pieces

  5. Step 5.

    Cover with a pricked or vented top crust or a lattice, and freeze the pie for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 400°F.

  6. Step 6.

    For a bronzed crust, lightly brush the top of the pie with: Milk or cream

  7. Step 7.

    Sprinkle with: 2 teaspoons sugar

  8. Step 8.

    Place the pie on a baking sheet and bake until thick juices bubble through the vents, about 1 hour 15 minutes. Let cool completely on a rack.

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