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Strawberry Rhubarb Pie

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  • Author: Bake to the roots
  • Prep Time: 100
  • Cook Time: 95
  • Total Time: 195

Ingredients

Scale

For the crust

  • 3 cups (390g) all-purpose flour
  • 1/4 cup (50g) sugar
  • 1 tsp. salt
  • 1 1/8 cup (260g) cold butter
  • 1/3 cup (70g) cold shortening
  • up to 1/2 cup (120ml) ice water

For the filling

  • 14 oz. (400g) strawberries
  • 14 oz. (400g) rhubarb
  • 1/2 cup (50g) brown sugar
  • 1/2 cup (50g) sugar
  • 1/4 cup (30g) cornstarch
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt

For the eggwash

  • 1 egg yolk
  • 1 tsp. water
  • 1/2 tsp. brown sugar

Instructions

  1. Cut the butter and shortening into small pieces – both should be quite cold. Add flour, sugar and salt to a large bowl and mix. Add the diced butter and shortening and toss, so every piece of the fat is covered with the flour mix. Cut the butter and shortening into very small pieces by using a dough scraper (if you have a food processor that can mix, use that one). Gradually add the ice water while stirring with the dough scraper. The dough is fine when it starts sticking together when you squeeze it between your fingers – if it still crumbles, you should add some more water. Form two equal sized dough balls and wrap each in plastic wrap. Place in the fridge for at least one hour (you can also do that one day in advance).
  2. Preheat the oven to 390˚F (200°C). Wash strawberries and rhubarb and let drain. Cut the strawberries into (not too) small pieces. Peel the rhubarb and also cut into small pieces – add all to a bowl. Mix sugar, cornstarch, cinnamon and salt, add to the bowl and toss the fruits until evenly covered.
  3. Roll out one of the dough balls to a circle that is bigger than the 9 inch (23cm) pie dish – the dough should overlap about an inch (2,5cm). Transfer the fruit mix into the dish. Roll out the second dough piece and cut into stripes. Place the stripes on top of the filling and create a lattice structure. Cut off overlapping dough stripes on the sides and cover with the overlapping dough from the crust. Press together and form a nice edge.
  4. Mix the egg yolk with water and brush the pie with it, sprinkle with bronw sugar. Bake for 20 minutes, then reduce the heat to 350˚F (175°C). Bake for another 60-75 minutes – the pie should be golden brown (if it gets too dark, cover with aluminum foil). Take out of the oven and let cool down completely on a cooling rack.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 8

Find it online: https://baketotheroots.de/strawberry-rhubarb-pie/