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Classic Strawberry-Rhubarb Pie

strawberry pie with a scoop of ice cream


1 1/3 cups all-purpose flour
1 tsp. sugar
1/4 tsp. salt
1/4 cup butter, chilled and cut into pieces
1/4 cup shortening, chilled and cut into pieces
2-4 Tbsp. ice-cold water
1 tsp. vinegar (optional, stir it into the water)
2 1/2-3 cups chopped fresh rhubarb
2 1/2-3 cups halved, hulled strawberries
1- 1 1/2 cups sugar
2 Tbsp instant tapioca or cornstarch
1 Tbsp all-purpose flour
1/2 tsp lemon zest
1/2 tsp lemon juice
1 tsp vanilla extract
3 Tbsp butter, cut into bits
1 egg, lightly beaten (optional)


Divide your pastry in half, making once piece slightly larger than the other. Roll it out on a lightly floured surface to about 10″ and fit into a pie plate without stretching. (If you like, line smaller pie plates with pastry for smaller or individual pies.) Preheat the oven to 425F.

In a large bowl, combine the rhubarb, strawberries, sugar, tapioca, flour, lemon zest and juice and vanilla. Pour into the bottom crust and dot with butter.

On a lightly floured surface, roll out the other piece of dough and place over filling, or cut into strips and top the pie with a lattice top. Trim the edges and crimp to seal. If you like, brush the top with beaten egg.
Bake for 15 minutes, then lower the temperature to 375 F and bake for an additional 45 to 50 minutes, or until the pastry is golden and the filling is bubbly. If the crust is browning too quickly, cover the affected areas with strips of foil.Let cool in the pan on a wire rack until cool enough to slice and eat. Serves 8.

Adapted from Food Network. Originally published in July 2018.

a man carrying two children

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