Dish off the Block: Strawberry Rhubarb Pie
A summer time treat
Nothing says summer is around the corner like rhubarb. As a kid, we had a rhubarb plant in the backyard and I soooo looked forward to one of my all-time favorite desserts — strawberry rhubarb pie!! Tangy and sweet with a buttery crust. Warm with a scoop of creamy vanilla ice cream.
This recipe is foolproof perfection.
3 cups flour
1 tsp. salt
½ cup shortening, cold
½ cup butter, cold
1 egg, cold
1 tsp. white vinegar
6 to 8 Tbsp. ice cold water
2 cups rhubarb, chopped into half-inch thick pieces
4 cups strawberries, quartered
½ cup brown sugar, packed
½ cup sugar
1 tsp. salt
1 tsp. cinnamon
1/3 cup cornstarch
1 egg yolk
1 tsp. water
Make the pie dough. Mix the flour and salt in a large bowl. Cut in shortening and butter with a pastry blender until the mixture is crumbly and resembles coarse meal.
Beat the egg, vinegar, and 6 Tbs. of the water together in a separate bowl.
Using a fork, add the egg mixture to your other ingredients and combine until the dough begins to hold together. Turn the dough, which will be a bit crumbly, onto a clean work surface and push the dough together to form a mass. You may need to sprinkle a little more water if it is not coming together.
Separate the dough into two parts and flatten into half-inch discs. Wrap in plastic wrap and chill for 1 hour or more. The dough will be dotted with bits of butter and shortening which is fine and indicates you will have a flaky crust!
To make the filling, combine all of the filling ingredients in a large bowl and mix well.
Preheat oven to 400 degrees.
After dough has chilled, lightly flour the counter and a rolling pin and roll the first disk into 14-inch circle and place in the bottom of a 10-inch pie plate. Add the filling.
Roll out the second disk and either fully cover the pie and crimp edges or cut the dough into shapes or strips creating a lattice or pretty design on the top of the filling.
Beat the egg yolk with water to create the glaze and brush all over the crust.
Bake for 20 minutes at 400 degrees and reduce the temperature to 350 degrees and bake for an additional 30 to 40 minutes until the filling is bubbly and the crust is golden brown.
Let cool for 15 to 20 minutes and serve warm with vanilla ice cream.
For more of Pam’s recipes, visit dishofftheblock.com.