It should be said that up until this year, I've vehemently hated Strawberry Rhubarb pie. Just ask my mom or brother. Absolutely hated the stuff. However, I made one earlier in the spring and discovered that maybe for the last 30 years I've hated Strawberry Rhubarb pie, not because I don't like it, but out of habit alone. When my brother and I were kids, his very favorite pie was Strawberry Rhubarb, and I, ever helpful, found it COMPLETELY INEDIBLE. I just assumed that I still thought that, but after I tried it out this spring, I realized that actually, I love rhubarb! I was just torturing my brother all along... Oops.
Here's the recipe I found, and it was a roaring success: Easy and delicious!
- 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
- 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)
Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.