📖 Instructions

1. Prepare the Pie Crust: In a large mixing bowl, whisk together the flour and salt. If using a pastry cutter, cut in the cold butter and shortening until the mixture resembles coarse crumbs. Alternatively, pulse the flour, salt, butter, and shortening in a food processor until crumbly. It’s really important to keep everything cold, cold, cold!. I sometimes even chill my flour for about 30 minutes beforehand.
2. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. The dough should be moist but not sticky. It’s okay if you see little bits of butter throughout – those pockets of butter are what makes the crust so delightfully flaky.
3. Chill the Dough: Divide the dough in half, flatten each half into a disc, and wrap them separately in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for developing the gluten and allowing the fats to solidify, resulting in a tender, flaky crust.
4. Preheat the Oven: Preheat your oven to 400°F (200°C). Place a baking sheet on the lower rack to catch any drips.
5. Roll Out the Dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. I like to use a fork to make a decorative pattern. Don’t worry about making it perfect – rustic is beautiful!
6. Prepare the Filling: In a large bowl, gently combine the halved grapes, chopped rhubarb, sugar, flour, lemon zest, lemon juice, and almond extract (if using). Mix until the fruit is evenly coated. The fruit will release some juices as it sits, which helps create a luscious filling.
7. Assemble the Pie: Pour the grape-rhubarb filling into the prepared pie crust. Dot the top with small pieces of cold butter.
8. Create the Top Crust (Optional): Roll out the second disc of dough. You can either place it over the filling as a solid top crust, cutting slits to vent steam, or cut it into strips to create a lattice top. For a solid crust, be sure to cut several vents to allow steam to escape. A lattice top not only looks pretty but also allows for better air circulation.
9. Bake the Pie: Place the pie on the preheated baking sheet in the oven. Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil or a pie shield.
10. Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This is the hardest part, I know, but it allows the filling to set properly. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of decadence! It really complements the tartness of the rhubarb and grapes.