Strawberry Rhubarb Pie
2015-12-28 19:42:13
Serves 8
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Ingredients
- Crust
- 1 ¼ cup all purpose flour
- ¼ tsp salt
- ¼ cup unsalted butter
- ¼ cup vegetable shortening
- 1 Tbsp lemon juice
- 3 Tbsp to 5 tbsp cold water
- Fruit
- 4 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 1 cup sugar
- 3 Tbsp cornstarch
- ½ tsp cinnamon
- ¼ tsp ground ginger
- dash salt
- Crumble Topping
- ⅔ cup all purpose flour
- ½ cup sugar
- ¼ tsp nutmeg
- dash salt
- ¼ cup unsalted butter, melted
Instructions
- Crust
- For pastry combine flour with salt. Cut in butter and shortening until a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes.
- Preheat oven to 400° F. On a lightly floured surface, roll out dough into a circle large enough to fit a 9-inch pie pan. Line pan with pastry, trim and cinch edges. Chill until ready to fill.
- Fruit
- Toss rhubarb and strawberries with sugar, cornstarch, spices and salt to coat. Fill pie shell with fruit.
- Crumble Topping
- For crumble topping, combine flour, sugar, nutmeg and salt. Stir in melted butter just until crumbly and spread over fruit. Bake pie on a tray at 400° F for 20 minutes, then reduce heat to 350° F and bake for about 40 minutes more, until filling is bubbling. If crust edge is browning too quickly, cover edges with a thin strip of tin foil.
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Strawberry Rhubarb Pie