Ingredients
Scale
- Homemade flaky pie crust (2 9″ crusts): 2 cups all-purpose flour, 1 tsp salt, 6 tbsp cold unsalted butter, 1/2 cup cold vegetable shortening, 4–6 tbsp ice cold water
- Pie filling: 3 cups rhubarb (sliced), 3 cups strawberries (hulled, sliced), 1/2 cup light brown sugar, 1/2 cup granulated sugar, 1/4 cup cornstarch, 2 tsp vanilla extract, 1 tbsp lemon juice, 3 tbsp unsalted butter (cubed)
- 1 large egg white (for brushing top crust)
Instructions
- Prepare pie crust: mix flour, salt, cold butter, and shortening until pea-size pieces. Gradually add ice water until dough forms a ball. Divide, shape into discs, wrap, and chill at least 1 hour.
- Roll out one disc, place in 9″ pie plate, chill while making filling.
- Mix rhubarb, strawberries, sugars, cornstarch, vanilla, lemon juice, and butter. Fill pie plate with mixture using slotted spoon.
- Roll out second disc for top crust. Cover pie, trim edges, crimp, and cut slits or create lattice. Brush with egg white.
- Bake at 425°F for 15 min, then reduce to 375°F and bake 50–60 min. Use pie shield to prevent crust edges from burning. Cool completely before serving.
Notes
- Keep fats cold to ensure flaky crust.
- Refrigerate crust while preparing filling for best results.
- Store-bought crust can be used.
- Use slotted spoon to drain excess juices to prevent soggy crust.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian