Strawberry Rhubarb Delight (Print Version)
# Ingredients:
→ Pie Crust
01 -
2 cups all-purpose flour
02 -
2/3 cup plus 2 tablespoons shortening
03 -
1 teaspoon salt
04 -
6 tablespoons ice-cold water
→ Strawberry Rhubarb Pie Filling
05 -
4 cups fresh rhubarb, cut into pieces
06 -
2 cups fresh strawberries, cut into pieces
07 -
1 1/3 cups sugar
08 -
7 tablespoons all-purpose flour
# Instructions:
01 -
Combine flour, shortening, and salt in a large bowl. Use a pastry blender to mix until the mixture resembles fine crumbs. Add ice-cold water to the center and gently toss the mixture until it forms a small ball. Use hands to gently gather the ingredients into a larger ball. Divide the dough into two equal portions. Roll one portion into a base crust for the pie.
02 -
In a large bowl, combine rhubarb and strawberries. In a separate bowl, mix sugar and flour together. Adjust sugar quantity for tartness, if desired.
03 -
Preheat oven to 220°C (425°F). Sprinkle 1/4 cup of the sugar-flour mixture over the bottom pie crust. Add the fruit mixture on top and sprinkle the remaining sugar-flour mixture evenly over the fruit. Roll out the second portion of dough and place it on top of the filling. Crimp the edges together to seal. Cut slits into the surface of the top crust for ventilation. Brush with milk and sprinkle with sugar.
04 -
Place the pie on a foil-lined baking sheet and transfer to the middle rack of the oven. Bake at 220°C (425°F) for 15 minutes. Lower the temperature to 165°C (325°F) and bake for an additional hour. Check the crust after 30 minutes. If the top is golden brown, cover with foil to prevent burning. Once baked, remove from the oven and allow to cool for several hours before serving to let the filling set.
# Notes:
01 -
Allow the pie to cool completely for a firmer filling consistency.