By: Ashleigh Miller | July 05 2010
Posted in Recipes - Dessert

This classic recipe is a long-time favorite. Makes one 9”, double crust pie.

Photo: Flickr

Pastry Crust

Ingredients

2 cups flour
1/2 teaspoon salt
1/3 cup butter, well chilled
1/3 cup shortening or lard, well chilled
Ice water

Filling

3 cups rhubarb, peeled and cut into 1/4-inch slices
1 cup strawberries, hulled and sliced
1/4 tsp salt
1 cup granulated sugar
3 tablespoons cornstarch

Directions

Make the pastry first: chill the mixing bowl and pastry cutter thoroughly. Keeping everything cold is the secret to a flaky, light crust. Combine flour and salt. Use a fork or pastry cutter to cut butter and shortening or lard into flour until the chunks are the size of peas. Add ice water, a tablespoon at a time, until dough forms a ball. Divide dough in half and wrap each portion in plastic wrap. Refrigerate for 30 minutes.

Meanwhile, make filling. Combine filling ingredients in a large bowl; toss to combine. Allow to rest for 10 minutes. Preheat oven to 400 degrees.

Roll pastry to 1/8” thickness on a lightly floured board. Press one circle of dough into a 9” pie plate; fill with rhubarb mixture. Top with remaining pastry. Crimp the edges and remove excess. Cut several slits in the top crust to allow steam to escape. Bake 20 minutes, then reduce heat to 350 degrees and bake an additional 45 minutes. Serve warm or chilled.

< Prev