Strawberry Rhubarb Pie

Prep Time: 3 hours Cook Time: 50 minutes Total Time: 7 hours

Homemade pie crust (makes 2 crusts: one for bottom, one for top)

• (approx. 680g dough total)

  Prep Time: 15 minutes

• Chill Time: 2 hours

  
  

  Ingredients

  • 315g all-purpose flour, plus more for shaping and rolling

  • 5g salt (1 tsp)

  • 85g unsalted butter, chilled and cubed

  • 130g vegetable shortening, chilled

  • 120ml ice-cold water

    
    

  Instructions

  1. Mix dry ingredients: In a large bowl, whisk together the flour and salt.

  2. Cut in fats: Add butter and shortening. Use a pastry cutter or two forks to cut the fats into the flour until the texture resembles coarse crumbs (pea-sized bits with a few larger pieces). Do not overmix.

  3. Add cold water: Fill a cup with ice and water. Measure out 120ml of the ice water. Drizzle it in, 15ml at a time, stirring gently with a spatula or wooden spoon. Stop when large clumps form. You may not need all the water—add only until the dough holds together.

  4. Form dough: Transfer dough to a floured surface. Using floured hands, fold dough into itself until it comes together. If it’s dry, dip fingers in ice water. If sticky, sprinkle on flour. Shape into a ball, divide in half (about 340g each), and flatten into two 2.5 cm thick discs.

  5. Chill: Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours (up to 5 days).

  6. Roll out: Lightly flour your work surface, rolling pin, and hands. Roll one disc at a time into a 30 cm circle, about 3 mm thick. Rotate and flip the dough as needed to prevent sticking. Use your hands to even the shape if needed.

  7. Transfer to pie dish: Gently roll the dough around the rolling pin and unroll over a 23 cm pie dish. Proceed with your pie recipe.

     
     

  Tips

  • Freezing: Wrap and freeze discs for up to 3 months. Thaw overnight in the fridge.

  • Too dry? Dip fingers in ice water and gently work it in.

  • Too crumbly? Add a touch of water and flour.

  • Visible butter flecks? Perfect! This gives a flaky crust

    
    

    Filling:

• 300g rhubarb, sliced into 1.25 cm pieces

• 380g strawberries, chopped

• 67g packed light brown sugar

• 67g granulated sugar

• 32g cornstarch

• 1g salt (¼ tsp)

• 15ml orange juice

• 2.5ml pure vanilla extract (½ tsp)

• 28g unsalted butter, cut into small pieces

• 1 large egg, lightly beaten with 15ml milk

• Coarse sugar for garnish (optional)

Instructions

1. Prepare the crust: Follow your homemade pie crust recipe through step 5. Keep dough chilled.

2. Make the filling: In a large bowl, combine rhubarb, strawberries, both sugars, cornstarch, salt, orange juice, and vanilla extract. Set aside while oven preheats.

3. Preheat oven: 200°C (400°F).

4. Roll out bottom crust: On a floured surface, roll out one disc of chilled dough to a 30 cm diameter circle. Place into a 23 cm pie dish. Smooth into the dish. Add filling, leaving behind any excess liquid. Dot with butter pieces.

5. Add top crust: Roll out second dough disc to a 30 cm circle. Cut into strips 1.25–2.5 cm wide and weave a lattice top, or use whole and cut vents. Trim and crimp edges as desired.

6. Egg wash & sugar: Brush top crust with the egg/milk mixture. Sprinkle with coarse sugar if desired.

7. Bake: Place pie on a large baking sheet.

   • Bake at 200°C for 20 minutes.

   • Without removing the pie, reduce oven to 175°C and bake for 30–35 more minutes.

   • Shield edges with a pie crust protector after 20 minutes to prevent over-browning.

8. Cool: Allow pie to cool at room temperature for at least 3 hours to let the filling set properly.