Strawberry Rhubarb Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 pie
Ingredients
  • Filling:
  • 2 cups sliced strawberries
  • 4 cups diced rhubarb
  • ½ cup granulated sugar
  • ½ cup flour
  • 2 tbsp butter
  • Pastry:
  • 2½ cups flour
  • ½ tsp salt
  • ½ cup cold butter, cubed
  • ½ cup cold lard (shortening),cubed
  • ⅓ cup ice water
  • 3 tbsp sour cream
  • Topping:
  • 1 egg, beaten
  • 1 tbsp sanding sugar
Instructions
  1. Pastry:
  2. In a large bowl whisk together the flour and salt. Add in the cubed butter and lard. With a pastry cutter, blend in until the butter and lard is fine crumbs.
  3. In a glass measure whisk together the ice water and sour cream. Drizzle over the flour mixture. With a fork stir until it starts to come together, then use your hands to form into 2 disks.
  4. Wrap each one in plastic wrap and refrigerate at least 30 minutes.
  5. Flour the surface of your counter and roll out the first pastry to ⅛" thickness. Place in a pie plate. Cover loosely with plastic wrap.
  6. In a large bowl mix together the berries, rhubarb, sugar and flour.
  7. Remove the plastic wrap and pour into the prepared pastry shell. Dot with the butter.
  8. Roll out the second pastry for the top of the pie. Place the rolled pastry on top of the prepared fruit, trim and crimp the edges.
  9. Cut slashes into the top of the pastry for the steam to escape.
  10. Brush with the beaten egg and sprinkle with sanding sugar.
  11. Bake at 350℉ for 50-60 minutes until golden brown and bubbling. Let cool on cooling rack.
Recipe by Chateau Elma at https://www.chateauelma.com/strawberry-rhubarb-pie