Strawberry and Rhubarb Pie
Dessert Recipe

Strawberry and Rhubarb Pie
Dessert Recipe

• 3 cups all purpose flour
• 2 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 2/3 cup chilled solid vegetable shortening, cut into pieces
• 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
• 10 tablespoons (about) ice water
  
  For Filling:
• 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
• 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
• 1/2 cup (packed) golden brown sugar
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Time: 2 hours
Serves: 8 - 10

• Mix flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms.
• Blend in enough ice water 2 tablespoons at a time to form moist clumps.
• Make dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate
  until firm, about 1 hour.
• Preheat oven to 400°F. Mix rhubarb, strawberries, brown sugar, cornstarch, sugar, cinnamon and salt in large bowl. Toss gently to blend.
• Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.
• Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips.
• Spoon filling into crust.
• Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling.
• Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under,
  pressing to seal. Crimp edges decoratively.
• Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes.
• Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes.

• Cooking time 1 hour 45 minutes.
• Leave to cool before serving.

• Serve with Whipped Cream, Ice Cream, or Custard.
• Can be served Hot or Cold

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