Strawberry Rhubarb Pie

This recipe is for a delicious and classic Strawberry Rhubarb Pie. Combining the sweetness of fresh strawberries with the tangy flavor of rhubarb, this pie is a delightful combination of flavors that is sure to satisfy your taste buds. The pie is encased in a homemade pastry crust that is flaky, buttery, and perfectly complements the fruity filling.

The pastry used in this recipe is made from scratch, resulting in a crust that is tender and melt-in-your-mouth. The combination of flour, salt, lard (or butter or shortening), vinegar, egg, and ice-cold water creates a dough that is easy to work with and bakes up beautifully. The vinegar helps tenderize the dough, while the egg adds moisture and richness.

The filling is a harmonious blend of fresh Ontario strawberries and rhubarb. The strawberries bring their natural sweetness, while the rhubarb adds a tartness that balances the sweetness perfectly. Brown sugar, white sugar, cinnamon, and cornstarch are added to the filling, enhancing the flavors and creating a luscious texture. A touch of butter is dotted on top of the filling, enriching the flavors as it melts and melds with the fruits.

Preparing this pie is a labor of love, as you roll out the pastry, assemble the filling, and create a beautiful lattice or top crust. The pie is then baked to golden perfection, filling your kitchen with a mouthwatering aroma. Once cooled, the pie is ready to be sliced and served, whether it’s for a special occasion, a family gathering, or simply a sweet treat to enjoy on a cozy afternoon.

Whether you’re a fan of traditional fruit pies or looking to try something new, this Strawberry Rhubarb Pie is a classic recipe that never fails to impress. The combination of sweet strawberries, tart rhubarb, and flaky pastry makes it a timeless dessert that captures the essence of summer. So grab your ingredients, roll up your sleeves, and get ready to create a homemade pie that will have everyone asking for seconds.

INGREDIENTS:

• Pastry (makes 3 double pie shells)
  • 5 1/2 cups flour
  • 2 teaspoons of salt
  • 1 lb cold lard, butter or shortening
  • 1 teaspoon white vinegar
  • 1 egg, beaten
  • ice cold water
• Filling
  • 2 cups fresh Ontario strawberries, sliced
  • 3 cups rhubarb cut into 1/2 inch pieces (4-5 stalks is usually enough)
  • 1/3 cup brown sugar (light or dark)
  • 1/3 cup white sugar
  • 1 tsp cinnamon
  • 1/4 cup cornstarch
  • 2 tablespoons butter

NOTE:

You can use any combo of fat. Many people like to use half butter half shortening.

INSTRUCTIONS:

1. Preheat oven to 400F.
2. Mix the flour and salt in a large bowl.
3. Cut your lard, butter or shortening into cubes and then cut into the flour mixture using a pastry blender or two knives until you have pea-sized crumbs.
4. In a measuring cup, mix the beaten egg and vinegar, then add enough ice water to get to 1 cup measure.
5. Add the liquid to the crumb mixture and mix just until combined (do not overmix).
6. Refrigerate the dough while preparing the filling.
7. For the filling, mix all the ingredients in a bowl except the butter. Set aside while rolling the pastry.
8. On a floured surface, roll a circle of dough to 1/4 inch thick and place it in your pie dish.
9. Spoon in the filling, controlling the amount of liquid in it.
10. Dot the butter over the top of the filling.
11. Roll a top crust and place it on top of the filling.
12. Crimp the edges and cut some holes in the top crust to vent.
13. Bake in a 400F oven for 20 minutes.
14. Turn the temperature down to 350F and bake for another 25-30 minutes or until the crust is browned.
15. Let cool for 3 hours at room temperature before serving.