Best-Ever Strawberry Rhubarb Pie
- Makes: 8 servings
- Prep: 45 mins
- Chill: At least 2 hrs
- Stand: 15 mins
Rich Butter Pastry
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup shortening
- 1/4 cup cold butter, cut into 1/2-inch cubes
- 6 - 7 tablespoons ice water
Strawberry Rhubarb Filling
- 2 1/2 tablespoons quick-cooking tapioca
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon salt
- 1 pound fresh rhubarb, cut into 1-inch pieces (3 cups) or one 16-oz. package frozen cut rhubarb
- 3 cups sliced fresh strawberries
- 1 1/4 cups sugar
- For Rich Butter Pastry, in a medium bowl stir together flour, sugar, and salt. Using a pastry blender, cut in shortening and butter cubes until pieces are pea-size. Sprinkle 1 Tbsp. of the water over part of the flour mixture; toss with form. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. of the water at a time, until all the flour mixture is moistened. Gather flour mixture into a ball, using hands to combine until it holds together. Divide pastry into two portions, one portion with 1/3 of the dough and one portion with 2/3 of the dough. Shape the smaller pieces of pastry into 5x1 1/2- inch round log. Shape the larger pieces of dough into a 7x2-inch round log. Wrap pastry with plastic wrap and freeze for 1 to 2 hours or until firm.
- Meanwhile, for Strawberry Rhubarb Filling, in a large bowl stir together sugar, tapioca, ginger and salt. Add rhubarb and strawberries; gently toss until coated. Let rhubarb mixture stand for 15 minutes, stirring occasionally. (If using frozen rhubarb, let mixture stand 45 minutes.) Meanwhile, remove pastry from freezer and let stand 10-15 minutes or until easy to slice.
- Preheat oven to 375 degrees F. Using a sharp knife with a thin blade, cut teh chilled 7-inch dough log into 28 thin slices. Place 16 of the slices around the edge of a 9-inch deep-dish pie plate. Place the remaining slices in the bottom of the pie plate. Using your fingers, press the pieces of the pastry together to fill in the gaps. Flute edges as desired.
- Stir fruit mixture and transfer to the pastry-lined pie plate. Slice the remaining pastry into 15 to 18 slices. Place slices on top of fruit.
- To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake for 60 minutes (75 minutes if using frozen fruit). Remove foil; bake 15 to 20 minutes more or until filling is bubbly and crust is golden. Cool on a wire rack. Makes 8 servings.
Nutrition Facts (Best-Ever Strawberry Rhubarb Pie)
- Per serving:
- 481 kcal ,
- 19 g fat
- (7 g sat. fat ,
- 4 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 15 mg chol. ,
- 201 mg sodium ,
- 74 g carb. ,
- 3 g fiber ,
- 41 g sugar ,
- 5 g pro.
Game-Changing Strawberry Dessert Recipes
From strawberry shortcakes and parfaits to strawberry-rhubarb pies and dessert pizzas, these strawberry dessert rec...
Strawberries add sparkle to every dish they go in. Here, strawberries brighten salads for an unexpected and delicio...
Strawberry Jam Recipes
Why buy strawberry jam when you can make your own mouthwatering spreads? Featuring surprising ingredients such as b...
Fresh Rhubarb Recipes
Rhubarb's naturally tart flavor makes a perfect addition to sweet treats, but don't limit fresh rhubarb to dessert...
Healthy Dinner Recipes for Spring
Shake off the winter chill with healthy spring recipes including silky carrot soup and avocado-slathered sandwiches...
Our Best-Ever Spring Recipes from Better Homes and Gardens
There's always something new in the Better Homes and Gardens® Test Kitchen. Every year, our editors and Test Kitche...
In-Season Spring Dinners
Along with pastel flowers and warmer weather, spring brings a bounty of fresh produce to your kitchen table. From a...
Our Best Spring Desserts
Spring is all about sweets. Including moist cupcakes accented with rosemary and decadent blueberry cheesecake bars,...