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Strawberry-Rhubarb Pie
Strawberry-Rhubarb Pie
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Prep Time:
35 minutes
Total Time:
2 hours 30 minutes
Indulge in our irresistible Strawberry-Rhubarb Pie, a true delight for your senses. Easy to make, with a burst of sweet-tart flavors and a buttery, flaky crust that's simply unforgettable. This pie will be the star of any gathering, leaving you craving more.
Ingredients:
  • 2 1/2 cups Gold Medal™ All-Purpose Flour
  • 1 1/4 teaspoons salt
  • 14 tablespoons cold shortening
  • 7 to 9 tablespoons ice-cold water
  • 3/4 cup sugar
  • 1/2 cup Gold Medal™ All-Purpose Flour
  • 1 teaspoon grated orange zest, if desired
  • 2 1/2 cups 1/2-inch pieces rhubarb
  • 2 1/2 cups sliced strawberries
  • 1 tablespoon butter
Instructions:
  • 1. Preheat the oven to 425°F. 2. In a medium bowl, combine 2 1/2 cups of flour and salt. Add shortening and blend with a pastry blender or fork until mixture resembles small peas. 3. Sprinkle 1 tablespoon of water at a time, mixing with a fork until dough is moistened and almost comes together (add 1 to 2 teaspoons more water if needed). 4. Form the dough into a ball, then divide in half and shape into two rounds on a floured surface. 5. Wrap the rounds in plastic wrap and refrigerate for about 45 minutes until firm but flexible. Chilling helps create a flaky crust. 6. Allow the dough to slightly soften at room temperature before rolling if refrigerated longer.
  • In a large bowl, combine sugar, 1/2 cup of flour, and orange zest. Add rhubarb and strawberries to the mixture. Roll out one round of pastry on a lightly floured surface, making it 2 inches larger than a 9-inch glass pie plate. Carefully place the pastry in the pie plate, ensuring it fits snugly without stretching it. Fill the pie with the fruit mixture and dot with butter before baking.
  • Trim overhanging edge of the bottom pastry round to 1/2 inch from the rim of the plate. Roll out the second pastry round, fold it into fourths, and place it over the filling or gently wrap it around the rolling pin and place it over the filling. Unfold or unroll the pastry over the filling. Make slits in the pastry to allow steam to escape. Trim overhanging edge of the top pastry to 1 inch from the rim of the plate. Fold the edge of the top crust under the bottom crust, creating an even stand-up rim of pastry on the edge of the pie plate, press to seal, and flute the edges.
  • Wrap the edge with a 2- to 3-inch strip of foil to prevent excessive browning. Bake on a parchment-covered baking sheet for 20 minutes. Lower the oven temperature to 350°F. Remove the foil and bake for an additional 35 to 50 minutes, or until the crust is golden brown and the juice starts to bubble through slits in the crust. Serve warm or chilled.

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