Arrange the cutout circles intermittently over the top crust (not covering the holes), and brush the cutout circles with egg white, discarding any left over. Brush the top of the pie with some of the remaining egg white.If desired, crimp the edge, using the forefinger of one hand to push the dough between the forefinger and thumb of the other hand. Fold the edge of the bottom crust over the top crust and press to seal. Place the top crust over the fruit and trim the excess dough to a 1-inch overhang.

Brush the dough overhang with the egg white. Pour it into the prepared crust, mounding it in the center, and gently pat it down. Stir the rhubarb-strawberry mixture to redistribute the juices.Using a 1-inch round cutter, stamp out circles, leaving at least a 3-inch border from the edge and 1 1/2 inches of space between each circle (you should have about 12 cutouts). Roll out the remaining dough disk on a lightly floured surface to about 11 inches in diameter and 1/4 inch thick.Add the rhubarb, strawberries, and lemon juice to the bowl with the remaining sugar-cornstarch mixture and stir to evenly coat the fruit.Sprinkle 2 tablespoons of the sugar-cornstarch mixture evenly over the bottom of the pie crust. Place the remaining sugar and cornstarch in a large bowl and whisk to combine. Place 1 teaspoon of the sugar in a small bowl and set it aside.(If the dough is very crumbly, gather it into a ball and knead it a few times to make it more pliable, then roll it out.) Line a 9-inch pie plate with the dough and trim it to leave a 1-inch overhang. On a lightly floured surface, roll out the slightly larger disk to about 12 inches in diameter and 1/4 inch thick.Remove the dough from the refrigerator and set it aside at room temperature for 30 minutes.Wrap tightly in plastic wrap and refrigerate for at least 1 hour. Divide the dough into 2 flat disks, one slightly larger than the other.Add the sour cream and mix just until the dough comes together, being careful not to work the dough too much.Using a pastry blender or 2 knives, cut the shortening and butter into the dry ingredients until reduced to pea-size pieces, about 3 to 4 minutes. Toss the shortening and butter in the flour mixture until well coated. In a large bowl, whisk together the flour, sugar, and salt.Roll out to 12 to 14 inches wide, to an even thickness.

If it is, lift it up and sprinkle a little flour underneath. Check to make sure the bottom is not sticking. To roll out, sprinkle a clean, flat surface with flour. If it still feels too stiff to roll out, hold hands around the edges to soften. Chill in the refrigerator for an hour or up to a day ahead.Īfter the dough has been sitting in the fridge for an hour, remove it and let it sit for 5 to 10 minutes at room temperature to become more malleable before rolling out. Wrap tightly with plastic wrap. Once the dough disk is wrapped in plastic wrap, massage the dough and the edges with warm hands to close any cracks. Form the disks so that there are no cracks. While working the dough into disks, it should end up smooth, having the consistency of Play-Doh. Use your to gather the pastry dough together into a large ball. Use a fork to incorporate into the mixture.

Work the butter into the dough until it resembles a coarse meal with some flattened chunks of butter.Īdd the sour cream to the flour butter mixture. Use your clean hands to squish the flour and butter together with thumbs, fingers, and knuckles. Sprinkled the cubes of butter over the flour. In a large bowl, vigorously whisk together the flour, salt (omit if using salted butter), and sugar (if using). Cut the butter into cubes and let it sit on the counter to take the chill off.

Sour cream pie crust