Best Strawberry Rhubarb Pie Ever!
Ingredients
Scale
- For the crust:
- 2 cups all purpose flour
- 1/2 cup cake flour
- 3 t sifted powdered sugar
- 1/2 cup butter flavored shortening
- 1/2 cup salted butter
- pinch of salt
- 1 egg
- 2 t vinegar
- 1/4 cup ice cold water
- For the filling:
- 2 1/2 cups chopped, washed rhubarb
- 2 1/2 cups washed and cut strawberries
- 1 1/2 cups sugar
- 2 T minute tapioca
- 1 T all purpose flour
- 1/2 t lemon zest
- 1/2 t lemon juice
- 1/2 t cinnamon
- 1 t vanilla extract
- 3 T butter, cut in small cubes
- 1 egg white beaten with 1 t water
- 2 T raw or blonde sugar
Instructions
- Blend the flours, shortening and butter with two knives or a pastry blender until the dough is pea size
- Whisk the egg, vinegar and water together and incorporate into the flour and shortening mixture
- Form into a ball and refrigerate for an hour or so
- Divide the dough into two disks and roll one out flat big enough to cover the pie pan
- Place the second disk in the pan, cover and refrigerate again for an hour or so
- While the crust is chillin, make the fillin (hah!)
- Mix the rhubarb, strawberries, sugar, tapioca, flour, lemon zest, lemon juice, cinnamon and vanilla extract thoroughly in a large bowl
- When the crust has finished chillin, pour the fillin into the pastry lined pie plate (sorry)
- Dot with the butter
- Brush the edges of the pie crust with the egg white wash
- Roll the other disk of dough and place on top of the pie
- Cut slits for steam, brush the top with egg wash and sprinkle with the blonde sugar
- Crimp the edges and cover with aluminum foil
- Place on a cookie sheet in a preheated 425 degree oven for 15 minutes
- Decrease the heat to 375 and bake another 45 to 50 minutes, removing the foil in the last 15 minutes of baking