If you want a summer pie that is full of flavor and healthy fruits, Strawberry Rhubarb Pie is an amazing choice. It's sweet with just the right touch of sour as a compliment. Serve it warm or serve it cold. It makes a great dessert for a summer picnic on a hot day or with a dollop of ice cream after dinner.
Ingredients
Crust:
½cCake Flour
2cAll Purpose Flour
3tspIcing Sugar
½cShortening
¼cButter
½tspSalt
1Egg
2tspVinegar
¼cCold water
Filling:
2 ½cRhubarb, Strawberry
1 ½Sugar
1tbspFlour
½tspLemon juice & Zest.
½tspCinnamon
1tspVanilla
3tbspButter, cubes
1Egg, beaten
Instructions
In a pastry blender, mix together flour, cake flour, sugar, shortening, butter, salt.
Add in egg, water, and vinegar. Don’t overwork the dough. Leave to chill.
Divide dough into 2.
Roll out one piece and layer pie dish with it. Put in refrigerator to chill.
Preheat oven to 425 degrees F.
Mix together fruit, sugar, flour, lemon, cinnamon and vanilla.
Pour into pie crust.
Roll out the other piece of dough and place over filling.
Crimp the edges together and blush with egg wash.
Collar the pie with foil and place in oven for 15 minutes.
After 15 minutes turn the heat down to 375 degrees and cook for another 45 minutes.