Easy Classic Strawberry Rhubarb Pie
Ingredients
For pie crust (makes enough for top and bottom layers):
1 cup (2 sticks) unsalted butter, cold and diced
2½ cups all-purpose flour
1 Tablespoon sugar
1 teaspoon salt
½ cup ice water or you could use buttermilk plus more if needed
For filling:
3 cups sliced rhubarb (½ inch slices)
2½ cups chopped strawberries
⅓ cup granulated sugar
⅓ brown sugar
¼ cup cornstarch
¼ teaspoon salt
Orange zest
1 Tbsp orange juice or orange liqueour
For assembling pie:
1 tsp sugar
1 tsp flour
2 Tablespoons unsalted chilled butter, cubed
1 large egg whisked for egg wash
1 Tablespoon milk or cream
Coarse sugar, for sprinkling
Directions
Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
Add cold diced butter and pulse the mixture until coarse crumbs form. Mixture should remain dry and powdery
Add ice water and pulse just until moist clumps form. Press a piece of dough between your finger and if the dough sticks together, you have added enough water. If not, add more water a 1 teaspoon at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 discs. Cover with plastic wrap and refrigerate 1 hour.
Stir together the rhubarb, strawberries, sugar, cornstarch, orange juice,zest and salt in a large bowl until well combined. Set aside while you roll out the bottom crust.
Roll out the first chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator) until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Gently press and tuck it in with your fingers, making sure it is smooth. Sprinkle remaining flour and sugar over base. Wrap with plastic wrap and chill while you roll out the second dough.
Roll the second crust into a 12” circle and use a pizza cutter or knife to slice into whatever size strips you prefer.*
Remove the pie pan from fridge and use a slotted spoon to transfer fruit to crust and discard any leftover juices in the bottom of the bowl. Dot the remaining pieces of butter on top of the filling.
Using the strips of dough, create a lattice crust over the top. Trim excess and tuck remaining dough at edges under then pinch the edges to seal or crimp edges if desired. Refrigerate pie 30 minutes (or freeze 15 minutes) while preheating oven to 400 degrees F
Whisk together egg and cream and lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature DOWN to 375°F and bake for an additional 30-35 minutes. Make sure to use a pie shield over pie or loosely cover with foil on top to prevent the edges from browning too quickly. Pie is done when the crust is golden brown and the filling is bubbling.
Allow the pie to cool for 3 hours at room temperature before serving or overnight in the fridge. This time allows the filling to thicken. If refrigerating allow to come to room temperature before serving. Serve with whip cream or I cream.
