Strawberry Rhubarb Pie

Serving size:
 1 Pie


    • 2 1⁄4 c
    • flour (all-purpose)
    • 1 t
    • salt
    • 3⁄4 c
    • sugar (plus 2 tbsp. sugar, divided)
    • 13 T
    • butter (cut into 1/4-inch cubes, chilled, divided)
    • 7 T
    • vegetable shortening (chilled)
    • 1⁄3 c
    • ice water
    • 3 c
    • rhubarb (trimmed and cut into 1-inch pieces)
    • 1 T
    • orange zest
    • 2 t
    • lemon juice
    • 1⁄4 t
    • vanilla extract
2 hours
Ready in
2 hours


Summertime classic!

Adapted from Cooks Illustrated


Place the flour, salt, and 2 tablepoons of the sugar in the bowl of a food processor and pulse to combine. Add 11 tabelspoons of the butter and cut it into the flour mixture, pulsing about 5 times. Add the shortening and pulse again, until it resembles cornmeal with pea-sized pieces of butter.

Transfer the dough to a large mixing bowl. Add all but 1 tablespoon of the ice water. Use a spatula or your hands to incorporate until the dough sticks together. Add the last tablespoon of ice water if the dough is still crumbly. Divide into two balls, one slightly larger than the other. Wrap each ball separately in plastic wrap and flatten into disks. Place in the refrigerator for at least 30 minutes.

Toss the strawberries and rhubarb with sugar. Stir in the orange juice, lemon juice, vanilla extract, and tapioca. Let stand at room temperature for 15 minutes.

Remove the dough from the refrigerator. On a lightly floured surface. roll out the larger disk of dough into a 12-inch circle, about 1/8-inch thick. Transfer to a pie plate, gently pressing it down into the dish. Leave the overhanging dough in place. Pour the strawberry rhubarb mixture into the pie plate and dot with the remaining 2 tablespoons of butter. Place in the refrigerator while you roll out the other piece of dough.

Roll the second disk into a 10-inch circle. Place over the fruit, pressing down gently, and then trim the overhanging dough, leaving a 1/2 -inch rim beyond the edge of the pie plate. Tuck the dough underneath itself so it's flush with the top edge of the pie plate. Press with your fingers or with a fork to seal. Cut four or five slits in the top of the pie to allow steam to escape. Place in freezer for 10 minutes before baking. Preheat oven to 400˚F.

Place the pie on a rimmed baking sheet,a nd bake until lightly golden, 20-25 minutes. Reduce heat to 350˚F and continue to bake until the juices are bubbling and the crust is golden brown, 30-40 more minutes. If the crust is in danger of becoming too dark, cover the rim with aluminum foil while it finishes baking.

Place on a wire rack to cool for at least 2 hours, allowing the juices to thicken before serving.


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