Strawberry Rhubarb Pie & Perfect Pie Crust
For the crust:
12 tablespoons very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening (1/3 cup)
8 tablespoons ice water (about ½ cup)
For the filling:
2 pints fresh strawberries, hulled and sliced quarters
2 cups rhubarb, cut into bite-sized pieces
1 cup sugar (less, if the berries aren't tart)
2 tablespoons Clearjel* (from King Arthur flour)
2 tablespoons or flour or cornstarch--whatever thickener you prefer to use
1 tablespoon fresh lemon juice
1 pinch kosher salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1 egg and splash water (for egg wash)
For the pie crust:
Dice the butter and return it to the refrigerator while you prepare the flour mixture
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
Add the butter and shortening.
Pulse 8 to 12 times, until the butter is the size of peas.
With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
Dump out on a floured board and roll into a ball.
Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half.
Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
Fold the dough in half, place in a pie pan, and unfold to fit the pan.
Repeat with the top crust.
Ina Garten prefers to use Crisco shortening, that has been stored in the refrigerator.
Cook time does not include 30 minute refrigeration time.
For the berry filling:
Hull the strawberries, and cut into quarters
Rinse and drain.
Combine Clearjel (or flour or cornstarch) to the sugar and whisk to combine.
Add the sugar and allow to sit for a few minutes.
Taste to check for tartness.
Add the cinnamon and allspice (really compliments the rhubarb well)
Once you have the bottom layer of the pie crust into the pie pan, poke the bottom with a fork a few times.
Add the berries & rhubarb.
If desired, you can add a few pats of butter.
Cover with the top pie crust.
Cut slits for steam to escape.
Crimp to seal both pie crusts.
Whisk egg and water and brush the egg wash over the pie crust, before baking, if desired. This gives a nice golden color to the pie. If you have coarse sugar, it's a nice tough to sprinkle some on top, if desired.
On a baking sheet, place the pie into a 375F oven and bake for about 50 minutes, or until golden.
Allow to cool for at least 2 hours.
Serve with vanilla bean ice cream.
The crust is awesome!