Prep Time 45 minutes (plus 30 minutes refrigeration time) Cook Time 45 minutes
You can make the most of delectable strawberries and rhubarb by baking them in a pie. The bright red color, not to mention the taste, pleases any crowd.
What you'll need
Crust
- 2 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 1/3 cup shortening
- 6 to 8 tablespoons ice water
Filling
- 4 cups sliced strawberries
- 2 cups rhubarb, cut into 1/2-inch pieces
- 3/4 cup sugar
- 1/4 cup flour
- 1 teaspoon orange zest
- 1 tablespoon butter
- 1 egg
Notes:
Makes 6 to 8 servings.
How to make it
- Place the flour, sugar, salt, butter and shortening into the bowl of an electric mixer or food processor. Blend until the mixture resembles a coarse meal. Add the ice water, a tablespoon at a time. When the dough sticks together, remove it from the mixer or processor. Divide it in half and place on waxed paper. Pat each half into a pancake, wrap, and refrigerate for half an hour.
- Preheat the oven to 400° F. Mix the strawberries and rhubarb with the sugar, flour and orange zest in a large bowl. On a lightly floured surface, roll out half of the pie dough to a 1/8-inch thickness. Fold it into quarters, set it in a 9-inch pie plate, then unfold. Snip the edges evenly, allowing a slight overhang. Add the filling and dot with butter.
- Roll out the remaining dough and use a pastry wheel or knife to slice it into 3/4-inch wide strips. Weave the strips over the filling and flute the edges. Beat the egg in a small bowl, then brush the wash over the top of the pie. Bake for 45 minutes, or until the filling bubbles and the crust slightly browns. (If the crust browns too quickly, lightly cover it with foil.)
