She Strengthens

Sweet and Tart Strawberry Rhubarb Pie Recipe

A Harmonious Blend of Flavors

This delightful pie combines the sweetness of strawberries with the tartness of rhubarb, creating a perfect balance of flavors. The crust, enriched with sour cream, provides a rich and tender base for the filling. To ensure the filling sets properly, be patient and let the pie cool completely before slicing.

Special Equipment Needed

• 1-inch round cutter for cutting out vents in the top crust
• Instant-read thermometer for checking the internal temperature of the filling
• Pastry brush for applying egg wash to the crust

Yield and Difficulty

• Yield: 1 (9-inch) pie, or 8 to 10 servings
• Difficulty: Medium
• Total time: 3 hours, plus 4 hours chilling and cooling time

Ingredients

For the Crust:

• 2 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon fine salt
• 1/2 cup shortening, frozen and cut into small pieces
• 10 tablespoons cold unsalted butter (1 1/4 sticks), cut into small pieces
• 1/2 cup plus 2 tablespoons sour cream

For the Filling:

• All-purpose flour, for dusting the work surface
• 1 1/4 cups granulated sugar
• 1/2 cup cornstarch
• 2 pounds rhubarb, ends trimmed and cut into 1/2-inch pieces (about 7 cups)
• 1 pound strawberries, washed, hulled, and cut into 1/2-inch pieces (about 3 cups)
• 2 teaspoons freshly squeezed lemon juice
• 1 large egg white, beaten

Preparing the Crust

In a large bowl, whisk together the flour, sugar, and salt. Add the shortening and butter, and use a pastry blender or 2 knives to cut them into the dry ingredients until they resemble pea-size pieces. Mix in the sour cream until the dough comes together. Divide the dough into 2 flat disks, one slightly larger than the other. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

Assembling and Baking the Pie

Remove the dough from the refrigerator and let it sit at room temperature for 30 minutes. Roll out the larger disk to about 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough and trim it to leave a 1-inch overhang. Set aside.

In a large bowl, whisk together the sugar and cornstarch. Add the rhubarb, strawberries, and lemon juice, and stir to coat the fruit evenly. Pour the mixture into the prepared crust, mounding it in the center. Brush the dough overhang with the egg white.

Roll out the remaining dough disk to about 11 inches in diameter and 1/4 inch thick. Use a 1-inch round cutter to stamp out circles, leaving at least a 3-inch border from the edge and 1 1/2 inches of space between each circle. Arrange the cutout circles intermittently over the top crust, brushing them with egg white. Evenly sprinkle the reserved sugar over the top of the pie.

Place the pie in the freezer while the oven heats. Heat the oven to 425°F and arrange a rack on the bottom. Place a baking sheet lined with a double layer of aluminum foil on the rack. Bake the pie for 30 minutes, then lower the temperature to 350°F and bake until the crust is brown and the fruit is bubbling, about 1 hour 40 minutes more. Let the pie cool completely on a wire rack before slicing.