Strawberry Rhubarb Pie

Are you looking for the perfect dessert to celebrate the flavors of summer? Look no further than this Strawberry Rhubarb Pie! With its sweet strawberries, tart rhubarb, and flaky pastry crust, this pie is sure to become a favorite in your household. Whether you’re hosting a backyard barbecue, a family gathering, or simply craving a taste of summer, this pie is the perfect choice. Join us as we explore the ingredients, instructions, cook notes, variations, and even keto and low-carb versions of this classic dessert!

Ingredients:

For the Two-Crust Pastry:

• 2 cups all-purpose flour
• 1 tsp salt
• 2/3 cup vegetable shortening
• 6-7 tbsp cold water

For the Filling:

• 2 cups sugar
• 2/3 cup all-purpose flour
• 1 tsp grated orange peel (optional)
• 3 cups 1/2-inch pieces rhubarb
• 3 cups sliced strawberries
• 1 tbsp butter or margarine

Instructions:

Making the Pastry:

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Cut in the vegetable shortening until the mixture resembles coarse crumbs. Gradually add cold water, tossing with a fork until a ball forms.
2. Divide and Chill: Divide the dough in half and shape each portion into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Making the Filling:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Fruit: In a large bowl, combine the sugar, all-purpose flour, and grated orange peel. Add the rhubarb and strawberries, tossing to coat evenly.
3. Assemble the Pie: Roll out one disk of dough on a lightly floured surface to fit a 9-inch pie plate. Transfer the dough to the pie plate and trim any excess.
4. Add the Filling: Spoon the fruit mixture into the pastry-lined pie plate. Dot with butter.
5. Cover and Seal: Roll out the remaining disk of dough and place it over the filling. Trim, seal, and flute the edges. Cut slits in the top crust to allow steam to escape.

Baking the Pie:

1. Bake: Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
2. Cool: Allow the pie to cool on a wire rack before serving.

Cook Notes and Variations:

• Orange Peel: The grated orange peel adds a hint of citrus flavor to the filling, but you can omit it if desired.
• Thickening Agent: If your filling is too runny, you can add extra flour or cornstarch to thicken it.
• Topping: Serve the pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special treat.

Keto and Low-Carb Versions:

Keto Version:

• Crust: Use a keto-friendly pie crust recipe made with almond flour, coconut flour, and butter or coconut oil.
• Sweetener: Replace the sugar in the filling with a keto-friendly sweetener like erythritol or stevia.

Low-Carb Version:

• Crust: Make a crust using a combination of almond flour and coconut flour, and sweeten it with a low-carb sweetener like monk fruit or erythritol.
• Filling: Use a low-carb sweetener in place of sugar, and add a thickening agent like xanthan gum to the filling to help it set.

Frequently Asked Questions (FAQs):

Q: Can I use frozen rhubarb and strawberries? A: Yes, you can use frozen fruit, but be sure to thaw and drain it before using it in the pie to prevent excess moisture.

Q: Can I make the pie crust ahead of time? A: Yes, you can prepare the pie crust dough and refrigerate it for up to 2 days before using it. You can also freeze the dough for longer storage.

Q: How should I store leftovers? A: Store any leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. You can also freeze leftover slices for up to 3 months.

In conclusion, Strawberry Rhubarb Pie is a classic dessert that captures the essence of summer in every bite. With its juicy strawberries, tangy rhubarb, and buttery crust, this pie is sure to become a favorite among your family and friends. Whether you’re enjoying it warm out of the oven or chilled from the fridge, this pie is a delightful treat that’s perfect for any occasion. So why wait? Whip up a batch of Strawberry Rhubarb Pie today and savor the flavors of summer!