Rhubarb-Strawberry Pie. Put dish in refrigerator to chill. Filling Preparation: Mix the rhubarb, strawberries, sugar. In a large bowl, mix flour and salt; cut in lard until crumbly.

In a large bowl, mix together rhubarb, strawberries, sugar, cornstarch, lemon juice, zest, and salt until. Refrigerate the bottom crust while preparing the filling. Place the chopped rhubarb, halved strawberries, sugar, cornstarch , and salt in a large bowl and toss together to coat the fruit in the dry ingredients. You can have Rhubarb-Strawberry Pie using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Rhubarb-Strawberry Pie

It's 2 lb of rhubarb, cut into 1-inch Pieces (about 7 cups).
It's 1/2 lb of strawberries, sliced (about 1 1/2cups).
You need 1 cup of sugar, plus more for sprinkling.
You need 3 tbsp of all-purpose flour.
You need 1 tsp of finely grated orange zest.
Prepare 1/4 tsp of ground cinnamon.
Prepare 1 tsp of kosher salt.
You need 2 large of eggs.
It's 2 of store-bought refrigerator rolled piecrusts.

This double-crusted strawberry rhubarb pie bakes up golden and flaky, and goes perfectly with a scoop or two of vanilla ice cream. The crust is made with vegetable oil and milk blended into flour. It rolls out beautifully, and is the perfect pastry to hold this delicious pie's rhubarb and strawberry filling. Fold into fourths and cut slits so steam can escape.

Rhubarb-Strawberry Pie step by step

Heat oven to 375*F. In a large bowl, toss the rhubarb, strawberries, sugar, flour, orange zest, cinnamon, and salt. Lightly beat one of the eggs, add to the fruit, and toss to combine..
Fit one of the pie rusts into a 9-inch pie plate. Fill with the fruit mixture, pressing it in firmly. Lay the second crust on top and press the edges of the crusts together to seal..
Trim the crust to a 1-inch overhang, fold the overhang underneath itself, and crimp. In a small bowl, beat the remaining egg with 1 teaspoon of water and brush over the crust. Sprinkle with sugar and cut vents in the top..
Place the pie on a foil-lined baking sheet and bake until the fruit mixture is bubbling and the crust is golden brown, 1 1/4 to 1 1/2 hours. Let cool for at least 2 hours before serving..

Place pastry over filling and unfold. Brush crust with egg wash, and sprinkle generously with sanding sugar. For pie-lovers in colder northern climates like mine here in New York, rhubarb is the first fresh garden gift of the season and there is always a lot of excitement when it begins to poke its pretty pink neck out of the earth. A straight-up rhubarb pie is a fine thing, but since strawberries debut themselves shortly after rhubarb — not to mention the fact that their sweetness cuts rhubarb's. You can substitute a plain top crust instead of the lattice top if you like; brush with the egg glaze and cut steam vents.