Ingredients
Scale
- 2 cups sliced rhubarb
- 2 cups sliced strawberries
- 1 cup lightly packed light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1/2 cup cold unsalted butter
- 1/2 cup cold vegetable shortening
- 1/4 cup ice cold water
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 egg white
Instructions
- Combine sliced rhubarb, sliced strawberries, light brown sugar, granulated sugar, cornstarch, vanilla extract, and lemon juice in a large bowl. Toss to coat and set aside.
- Mix all-purpose flour and salt in another bowl. Add cold butter and vegetable shortening, working them into the flour until coarse crumbs form.
- Gradually add ice-cold water, one tablespoon at a time, mixing until the dough comes together. Form into two discs, wrap in plastic, and refrigerate for at least one hour.
- Preheat your oven to 425°F (220°C). Roll out one disc of dough into a 12-inch circle and place it in a 9-inch pie plate, trimming the excess.
- Fill the crust with the strawberry rhubarb mixture and dot with small cubes of cold butter.
- Roll out the second disc and cover the filling. Cut slits in the top crust to allow steam to escape, then trim and crimp the edges.
- Brush the top crust with beaten egg white and bake for 15 minutes. Reduce the heat to 350°F (175°C) and bake for an additional 30 to 35 minutes until bubbling and golden brown.
- Cool the pie for at least 2 hours before slicing. Serve as desired.
Notes
Chill the dough before rolling for best texture. Use gluten-free flour for a gluten-free version.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg