Pies Strawberry Rhubarb Recipe

Chill equipment

Place mixing bowl and metal pastry cutter or the bowl of a food processor in the refrigerator for 10–15 minutes to keep butter cold.

In a large bowl (or food processor), whisk together 4 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon fine sea salt.

Add 1 1/2 cups cold unsalted butter cubes and 1/2 cup cold vegetable shortening. If using a food processor pulse until mixture resembles coarse meal with pea-sized pieces of butter. If using a bowl, use a pastry cutter or two forks to cut fats into the flour until similar texture.

Combine 10 tablespoons ice water and 1 teaspoon apple cider vinegar. Sprinkle 2/3 of this liquid over the flour mixture and gently toss with a fork. Continue adding remaining water a tablespoon at a time just until dough holds together when pinched. Do not overwork; some dry flour is okay. Total liquid may vary slightly.

Turn mixture out onto a lightly floured surface. Gather into a rough ball, divide into two equal portions (or three if you want lids and lattice), flatten each into a disk about 1" thick, wrap tightly in plastic, and chill at least 1 hour (ideally 2 hours) or up to 2 days.

When ready to bake, remove one disk from refrigerator and let sit 5–10 minutes to make rolling easier but keep fats cold.

Lightly flour work surface and rolling pin. Roll one disk from center outward to a 12" diameter circle for a 9" pie plate, keeping edges dusted so dough doesn’t stick. Loosely roll onto the pin and transfer to a 9" pie plate. Ease dough into plate without stretching. Trim overhang to about 1" beyond rim.

If making a top crust, roll the second disk to 12" (or roll into strips for a lattice). Chill both crusts while preparing filling.

Before baking, whisk 1 egg with 1 teaspoon cold water for an egg wash and set aside (used later).

Preheat oven to 400°F (205°C) with a rack in the lower-middle position. Place a rimmed baking sheet on the rack to catch any drips.

In a large bowl combine 4 cups chopped rhubarb and 4 cups hulled strawberries.

In a separate small bowl whisk together 1 1/4 cups granulated sugar, 5 tablespoons cornstarch, 1 teaspoon fine sea salt, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract until smooth and no lumps remain.

Add the sugar–cornstarch mixture to the berries and rhubarb and gently fold until fruit is evenly coated. Sprinkle in 1 teaspoon grated lemon zest and fold again. Let mixture sit 10 minutes so sugar begins to draw juices; stir once more before filling pie shell.

Heap the filling into the prepared bottom crust, mounding slightly in the center but keeping within about 1/2" of the rim. Dot the filling with 2 tablespoons cold unsalted butter in small pieces.

If using a full top crust: place top crust over filling, trim both crusts to 1/2" beyond rim, fold under and crimp to seal. Cut 4–6 vents in top or flute edge decoratively. If using a lattice: weave strips over filling, trim and crimp edges. Brush the assembled crust with the egg wash prepared earlier and sprinkle with 2 teaspoons coarse sugar if desired.

Place pie on the preheated rimmed baking sheet. Bake at 400°F (205°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for 30–40 minutes more, until crust is deep golden and filling is bubbling thickly in the center. If edges brown too quickly, shield them with foil or a pie shield after the first 20 minutes.

Check doneness by sliding a small spoon into center and tasting for thickness; fruit should be tender and the juices thickened. If juices remain very runny, bake another 5–10 minutes.

Remove pie from oven and let cool on a rack at least 2–3 hours (preferably 4) so filling sets before slicing.

Once slightly cooled, brush edges lightly with a touch of heavy cream or milk and re-sprinkle any remaining coarse sugar for extra shine and crunch if desired.

Serve at room temperature or slightly warm with vanilla ice cream or whipped cream. Store leftovers tightly covered in the refrigerator up to 3–4 days.