Ingredients
Pie Crust
- 2¼ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 11 tablespoons butter, cut into ¼-inch cubes
- 7 tablespoons vegetable shortening, chilled
- ⅓ cup ice water
Filling
- 3 cups sliced strawberries
- 3 cups sliced rhubarb (½ to 1-inch pieces)
- ¾ cup granulated sugar
- 1 tablespoon grated orange zest
- 2 teaspoons lemon juice
- ¼ teaspoon vanilla extract
- 4 tablespoons quick-cooking (instant) tapioca
- 2 tablespoons unsalted butter, cut into small pieces
Instructions
- Make the Crust: Place the flour, salt, and sugar in a food processor and pulse a few times to combine. Scatter the butter cubes over the flour mixture, then pulse five 1-second bursts to cut the butter into the flour until the pieces are coated. Add the chilled shortening and pulse about four more 1-second bursts until the mixture resembles coarse cornmeal with butter bits no larger than small peas. Transfer to a medium bowl.
- Add Ice Water: Sprinkle all but 1 tablespoon of the ice water over the flour mixture. Use a rubber spatula to fold the water into the mixture, pressing down until the dough sticks together. If needed, add up to the remaining tablespoon of water. Divide the dough into two balls, one slightly larger, flatten into disks, dust lightly with flour, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat and Soften Dough: Remove the dough from the refrigerator and let it soften at room temperature for about 10 minutes. Preheat the oven to 400°F (200°C).
- Prepare the Filling: Toss the sliced strawberries and rhubarb with sugar, orange zest, lemon juice, vanilla extract, and instant tapioca. Let the mixture stand for 15 minutes to macerate and thicken.
- Assemble the Pie Base: Roll the larger dough disk on a lightly floured surface into a 12-inch circle about 1/8-inch thick. Fit it into a 9-inch pie plate, leaving the overhanging dough in place. Pour the fruit filling, including juices, into the crust and scatter the butter pieces over the top. Refrigerate until ready to top.
- Top the Pie: Roll the smaller dough disk into a 10-inch circle and place it over the filling. Trim the edges to about ½-inch beyond the pie plate edge, tuck the rim under itself, and flute or press edges with a fork to seal. Cut four slits in the top crust for steam vents. Freeze the assembled pie for 10 minutes before baking.
- Bake the Pie: Place the pie on a baking sheet and bake at 400°F for 20–25 minutes until the top crust is golden. Then reduce heat to 350°F (175°C) and bake for an additional 30–40 minutes until the juices are bubbling and the crust is golden brown.
- Cool and Serve: Transfer the pie to a wire rack and cool for at least 2 hours to allow the filling to thicken. Store leftovers covered at room temperature for up to 3 days.
Notes
- Using instant tapioca helps thicken the filling without making it watery.
- Chilling the dough before rolling helps create a flakier crust.
- Cutting slits in the top crust allows steam to escape preventing sogginess.
- Letting the pie cool thoroughly ensures the filling sets properly.
- You can substitute part of the shortening with all butter for extra flavor but keep it chilled.
- Store leftovers at room temperature covered; refrigeration can cause the crust to lose crispness.
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
