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Strawberry-Rhubarb Deep Dish Pie

Treat your family and friends to this classic pie
Strawberry-Rhubarb Deep Dish Pie recipe - The Daily Meal
Bill Hogan/Chicago Tribune

To top off a great meal, gather round the kitchen counter and enjoy a dessert favorite: fresh rhubarb and strawberry pie. For the crust, use vegetable shortening for easy dough handling and maximum flakiness; unsalted butter adds rich flavor.

This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.

Ready in
1 h and 40 m
45 m
(prepare time)
55 m
(cook time)
10
Servings
468
Calories Per Serving

Ingredients

  • 1 recipe pie crust for a double-crust 10-inch pie, well chilled (recipe follows)
  • 2 Pounds fresh rhubarb, trimmed
  • 1 1/3 cups sugar
  • 1/3 Cup quick-cooking tapioca
  • 1 Teaspoon salt
  • 6 Cups fresh small strawberries, hulled, halved
  • 2 Tablespoons half-and-half
  • Coarse sugar for sprinkling

For the pie crust:

  • 2 1/2 cups all-purpose unbleached flour
  • 1 Tablespoon sugar
  • 1 Teaspoon salt
  • 1/2 Cup unsalted butter, very cold
  • 1/2 Cup trans fat-free vegetable shortening, frozen

Directions

Step 1: Heat oven to 425 F. Have a deep 10-inch glass (or ceramic) pie plate and a baking sheet ready.

Step 2: Roll out the larger disk of pie dough (recipe follows) between 2 sheets of floured wax paper into a thin circle about 14 inches in diameter. Carefully fold the dough in half, then place it in the pie dish. Unfold it and fit it over the bottom and up the sides of the pie dish. Trim the overhang to leave about 1/2 inch all around the pie dish. Refrigerate.

Step 3: Roll the other piece of dough between 2 sheets of floured wax paper into an 11-inch circle; place it (still between the wax paper) on the baking sheet and refrigerate it.

Step 4: For the filling, cut 2 pounds trimmed fresh rhubarb into 1/2-inch pieces. Place in a large bowl. Add 1 1/3 cups sugar, 1/3 cup quick-cooking tapioca and 1 teaspoon salt. Mix well. Gently stir in 6 cups hulled and halved small strawberries. Let stand about 10 minutes.

Step 5: Spoon the rhubarb mixture and accumulated juices into the dough-lined pie dish. Carefully place the top crust over the fruit. Use your fingers to press together the top and bottom crusts, trimming as needed. Use a fork to make a decorative edge. Brush the top of the pie and the edges with 2 tablespoons half-and-half. Sprinkle everything generously with coarse sugar. Gently poke steam vents with a fork into the top of the pie in several spots.

Step 6: Bake pie for 25 minutes. Reduce oven temperature to 350 F. Now slide a baking sheet under the pie to catch any drips. Continue baking at 350 F until the top crust is nicely browned, about 30 to 40 minutes more. Cool on wire rack until barely warm. Serve warm.

For the pie crust:

Step 1: To a food processor, add 2 1/2 cups all-purpose unbleached flour, 1 tablespoon sugar and 1 teaspoon salt. Pulse to mix well.

Step 2: Cut 1/2 cup very cold unsalted butter and 1/2 cup frozen trans fat-free vegetable shortening into small pieces; sprinkle them over the flour mixture. Use on/off pulses with the food processor to blend the fats into the flour. The mixture will look like coarse crumbs.

Step 3: Put ice cubes into about 1/2 cup water and let the water chill. Remove the ice cubes; drizzle about 6 tablespoons of the ice water over the flour mixture. Briefly pulse the machine just until the mixture gathers into a dough.

Step 4: Dump the mixture out onto a sheet of wax paper. Gather into two balls, one slightly larger than the other. Flatten the balls into thick disks. Wrap in plastic and refrigerate until firm, about 1 hour. (Dough will keep in the refrigerator for several days.)