Best Strawberry Rhubarb Pie Ever!
  • For the crust:
  • 2 cups all purpose flour
  • ½ cup cake flour
  • 3 t sifted powdered sugar
  • ½ cup butter flavored shortening
  • ½ cup salted butter
  • pinch of salt
  • 1 egg
  • 2 t vinegar
  • ¼ cup ice cold water
  • For the filling:
  • 2½ cups chopped, washed rhubarb
  • 2½ cups washed and cut strawberries
  • 1½ cups sugar
  • 2 T minute tapioca
  • 1 T all purpose flour
  • ½ t lemon zest
  • ½ t lemon juice
  • ½ 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
  1. Blend the flours, shortening and butter with two knives or a pastry blender until the dough is pea size
  2. Whisk the egg, vinegar and water together and incorporate into the flour and shortening mixture
  3. Form into a ball and refrigerate for an hour or so
  4. Divide the dough into two disks and roll one out flat big enough to cover the pie pan
  5. Place the second disk in the pan, cover and refrigerate again for an hour or so
  6. While the crust is chillin, make the fillin (hah!)
  7. Mix the rhubarb, strawberries, sugar, tapioca, flour, lemon zest, lemon juice, cinnamon and vanilla extract thoroughly in a large bowl
  8. When the crust has finished chillin, pour the fillin into the pastry lined pie plate (sorry)
  9. Dot with the butter
  10. Brush the edges of the pie crust with the egg white wash
  11. Roll the other disk of dough and place on top of the pie
  12. Cut slits for steam, brush the top with egg wash and sprinkle with the blonde sugar
  13. Crimp the edges and cover with aluminum foil
  14. Place on a cookie sheet in a preheated 425 degree oven for 15 minutes
  15. Decrease the heat to 375 and bake another 45 to 50 minutes
Recipe by The Rocky Mountain Woman at