Strawberry Rhubarb Pie


  • 2 1/4 cups all-purpose flour
  • 1 tbsp. sugar
  • 1/2 tbsp. salt
  • 6 tbsp. cold butter
  • 1/3 cup shortening
  • 6 to 8 tbsp. ice water


  • 4 cups sliced strawberries
  • 2 cups rhubarb, cut into 1/2-inch pieces
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1 tbsp. orange zest
  • 1 tbsp. butter
  • 1 egg

To make the pie crust, place the flour, sugar, salt, butter and shortening into the bowl of an electric mixer. Blend until the mixture resembles a coarse meal. Add the ice water, a tablespoon at a time. When the dough sticks together, remove it from the mixer. Divide it in half and pat each half into a pancake, wrap, and refrigerate for half an hour.

Preheat the oven to 400 degrees. Mix the strawberries and rhubarb with the sugar, flour and orange zest in a large bowl. On a lightly floured surface, roll out half of the pie dough to a 1/8-inch thickness. Fold it into quarters, set it in a 9-inch pie plate, then unfold. Snip the edges evenly, allowing a slight overhang. Add the filling and dot with butter.

Roll out the remaining dough and use a pastry wheel or knife to slice it into 3/4-inch wide strips. Weave the strips over the filling and flute the edges. Beat the egg in a small bowl, then brush the wash over the top of the pie. Bake for 45 minutes, or until the filling bubbles and the crust slightly browns. If the crust browns too quickly, lightly cover it with foil.