Description
A delightful and easy-to-prepare summer dessert featuring a perfect balance of sweet strawberries and tangy rhubarb, topped with whipped cream.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup cold vegetable shortening, cut into cubes
- 5–7 tablespoons ice water
- 4 cups fresh rhubarb, cut into ½-inch pieces
- 4 cups fresh strawberries, hulled and quartered
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Turbinado sugar, for sprinkling
Instructions
- In a large bowl, whisk together the flour and salt.
- Add the cold butter and shortening to the flour mixture. Cut them into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing gently after each addition until the dough just comes together.
- Turn the dough out onto a lightly floured surface, form it into a disc, and refrigerate for at least 30 minutes.
- After chilling, roll out the dough into a 12-inch circle and transfer it to a 9-inch pie plate.
- Trim and crimp the edges of the pie crust.
- Optional: Brush edges with a beaten egg and sprinkle with turbinado sugar.
- In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Let sit for 15 minutes.
- Preheat oven to 400°F (200°C) and pour the filling into the crust.
- Bake for 20 minutes at 400°F, then reduce oven to 375°F (190°C) and bake for an additional 30-40 minutes.
- Cool the pie on a wire rack before slicing.
- For whipped cream, beat heavy cream, powdered sugar, and vanilla until stiff peaks form, then spread over the cooled pie.
- Slice and serve immediately.
Notes
This pie is best served chilled after cooling completely. Store leftovers in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg