Strawberry Rhubarb Pie Recipe

Name: Strawberry Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup white whole wheat or whole wheat flour; 2 teaspoons salt; 2 tablespoons granulated sugar; 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces; 1/2 cup (4 tablespoons) cold vegetable shortening; 1/4 cup (4 tablespoons) cold vodka; 1/2 cup (8 tablespoons) cold water, plus extra as needed; 1 - 1 1/2 pints strawberries, hulled and cut into 1/4-inch thick slices (2 1/2 cups); 2 - 3 stalks rhubarb, diced (1/2-inch to 1-inch pieces, equal to 2 cups); 1 tablespoon lemon juice, freshly squeezed; 1/4 cup granulated sugar; 1/4 cup packed light brown sugar; 1/2 cup quick-cooking tapioca, finely ground; 2 disks dough from whole wheat crust; up to 1/4 cup all-purpose flour, for rolling out the crust

Servings: persons

1 1/2 cups all-purpose flour
1 cup white whole wheat or whole wheat flour
2 teaspoons salt
2 tablespoons granulated sugar
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
1/2 cup (4 tablespoons) cold vegetable shortening
1/4 cup (4 tablespoons) cold vodka
1/2 cup (8 tablespoons) cold water, plus extra as needed
1 - 1 1/2 pints strawberries, hulled and cut into 1/4-inch thick slices (2 1/2 cups)
2 - 3 stalks rhubarb, diced (1/2-inch to 1-inch pieces, equal to 2 cups)
1 tablespoon lemon juice, freshly squeezed
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 cup quick-cooking tapioca, finely ground
2 disks dough from whole wheat crust
up to 1/4 cup all-purpose flour, for rolling out the crust

1
In a large bowl, stir together the flour, salt and sugar until everything is thoroughly combined.
2
Add the butter and shortening and cut the mixture together using a pastry cutter until it forms small pea-size crumbs coated in flour.
3
Pour the vodka evenly over the dry ingredients, a few tablespoons at a time, using a rubber spatula to press the dough together.
4
Similarly, add the water and continue to press the dough together to form a large ball.
5
The dough should be fairly wet and sticky; if for some reason it seems particularly dry, add a little extra ice water a tablespoon at a time until everything comes together easily.
6
(Be careful to work the dough as little as possible; otherwise the crust may be tough.)
7
Divide the dough into two equal balls, press each into a disk, wrap each in plastic and refrigerate for at least an hour or up to 2 days before rolling out.
8
The recipe makes enough dough for one 9-inch double crust.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1 cup white whole wheat or whole wheat flour, 2 teaspoons salt, 2 tablespoons granulated sugar, and more.

Yes, Strawberry Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Rhubarb Pie

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