Strawberry Rhubarb Pie
Photo © Deb Perelman
- 3 cups all purpose flour
- 2 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup chilled solid vegetable shortening, cut into pieces
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
- 10 tablespoons (about) ice water
- 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
- 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
- 1/2 cup (packed) golden brown sugar
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- This recipe is vegetarian
- Produce
- 1/2-inch-thick slices trimmed rhubarb (3 1/2 cups)
- Strawberries (1 16-ounce container)
- Cooking & Baking
- All purpose flour (3 cups)
- Cinnamon, ground (1 teaspoon)
- Cornstarch (1/4 cup)
- Golden brown sugar, packed (1/2 cup)
- Salt (1 teaspoon)
- Solid vegetable shortening (2/3 cup)
- Sugar (26 1/2 teaspoons)
- Drinks
- Ice water (10 tablespoons)
- Dairy
- Butter, unsalted (5/8 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published May 27, 2008 (4 years ago).
12 people saved this recipe.
