Strawberry Rhubarb Pie

Ingredients

• Strawberries

  Raw

  2 cup, sliced or 332g

• Sugar

  White, granulated sugar

  1 ¼ cup or 250g

• Cardamom

  Spices

  ½ tsp, ground or 1g

• Cinnamon

  Spices, ground

  ½ tbsp or 4g

• Rhubarb

  Raw

  3 cup, diced or 366g

• Cornstarch

  2 tbsp or 15g

• Butter

  Salted

  2 tbsp or 28g

• Shortening

  Great Value

  6 Tbsp or 66g

• All Purpose Flour

  Great Value

  2 cup or 240g

• Salt

  Table

  1 tsp or 6g

• Sugar

  White, granulated sugar

  1 tsp or 4g

Directions

1. To Make The Pie Dough, Cut Shortening Into The Flour And Salt Until Like Coarse Cornmeal. Add 5 To 7 Tablespoons Ice Water And Mix Together Into A Pliable Dough That Can Be Easily Rolled Out. Divide The Dough In Half. Roll It Out On A Floured Surface To Fit A 9 Inch Déep Dish Pie Pan. Roll The Other Piece And Set It Aside To Top The Pie.
2. For The Filling, Slice The Strawberries Into A Mixing Bowl. Slice Rhubarb Into ½ Inch Pieces And Add Them To The Strawberries. Combine The Sugar, Cinnamon, Cardamom And Cornstarch In A Small Bowl Then Mix It Into The Fruit. Mix Together Well. Pour It Into The Pie Pan. Add The Butter In Dallops On Top Of The Filling.
3. Top With The 2nd Rolled Out Crust. Seal The Top And Bottom Crusts Together With Water And Crimp Between Your Thumb And First Two Fingers To Make A Nice Rim. Cut Vent Holes In The Top Crust. Moisten The Crust With Water And Sprinkle With The Teaspoon Of Sugar.
4. Place Pie On A Baking Sheet Covered With Foil To Avoid A Mess In The Oven. Bake In A Preheated 425 Degree Oven (450 For High Altitude) For 15 Minutes. Then Bake At 375 (400 For High Altitude) For An Additional 45 To 50 Minutes.

Similar Foods

• Deep-Dish Rhubarb Pie with Crumb Topping
• Rhubarb and Strawberry Compote with Fresh Mint