Deep-Dish Strawberry-Rhubarb Pie

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Grace Parisi's strawberry rhubarb pie recipe is classic and perfectly tart-sweet. The dough can be made with just butter, but swapping in some lard yields an even flakier crust. As for the filling, she has experimented with several thickeners, but cornstarch is her favorite for juicy fruit pies.

Deep-Dish Strawberry-Rhubarb Pie
This strawberry rhubarb pie recipe is classic and perfectly tart-sweet. The dough can be made with just butter, but swapping in some lard yields an even flakier crust. Photo: © Tina Rupp
Active Time:
30 mins
Total Time:
8 hrs
Yield:
1 (9 1/2-inch) deep-dish, double crust pie

Ingredients

Flaky Pie Dough

  • 2 1/2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1 1/2 sticks cold unsalted butter, cut into 1/2-inch dice

  • 1/4 cup lard (2 ounces), frozen and cut into 1/2-inch cubes

  • 1/2 cup ice water

Filling

  • 1 1/2 pounds strawberries, hulled and quartered (5 cups)

  • 1 1/2 pounds rhubarb, sliced 1/2 inch thick (5 cups)

  • 1 cup sugar, plus more for sprinkling

  • 1/4 cup cornstarch

  • Pinch of salt

  • Flaky Pie Dough

Directions

Make the Dough

  1. In a food processor, pulse the flour and salt. Add the butter and lard and pulse 5 or 6 times, until they are the size of peas. Drizzle in the ice water and pulse just until the crumbs are moistened.

  2. Press the dough into a ball. Divide the dough into 2 pieces, one slightly larger than the other. Flatten into disks, wrap in plastic, and refrigerate until firm, at least 30 minutes.

Make the Filling

  1. Preheat the oven to 375°F and position a rack in the lower third. In a bowl, toss the strawberries and rhubarb with the sugar, cornstarch, and salt.

Assemble and Bake the Pie

  1. Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about 1/8 inch thick. Line a 9 1/2-by-1 3/4-inch glass pie plate with the dough. Brush the overhang with water and spoon in the filling.

  2. Roll out the smaller piece of dough into a 12-inch round and lay it over the filling; press the edges together. Trim the overhang to 1/2 inch, fold it under itself, and crimp. Lightly brush the top with water and sprinkle with sugar. Cut a few slits for steam to escape.

  3. Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours. Cover the edge of the pie with foil if it begins to darken. Let cool for 5 hours at room temperature before serving.

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