Strawberry Rhubarb Pie
A homemade buttery, flaky crust, brimming with sweet strawberries and tart rhubarb topped with vanilla ice cream, Enjoy!
Servings: 8
Ingredients
PIE CRUST:
- 1 recipe All Butter Pie Crust (Makes two 9-inch pie crusts)
FILLING:
- 3 c. strawberries hulled and sliced
- 3 c. rhubarb chopped
- 1 1/3 c. granulated sugar
- 1/4 c. plus 1 T. cornstarch
- 1 T. lemon juice
- 1/4 tsp. cinnamon
EGG WASH:
- 1 lg. egg lightly beaten
- 1 T. water
- 1 T. granulated sugar for sprinkling on top of the pie
Instructions
- PIE CRUST: Prepare All Butter Pie Crust recipe, divide into two disks; refrigerate until ready to use.
- FILLING: In a large bowl, combine strawberries, rhubarb, 1 1/3 c. sugar, cornstarch, lemon juice, and cinnamon, gently toss; set aside.
- On a lightly floured surface, roll out one of the dough disks to fit the bottom and up the sides of a 9-inch glass pie plate, spoon in filling. Roll out the second disk to cover with the top, cut away excess dough, seal, and flute edges. Make several small slits in the top to allow steam to escape.
- Alternately, you can make a lattice top by rolling out the dough disk for the top crust; using a pastry wheel or knife, cut into eight 1-inch wide strips. Brush the pastry rim with some of the egg wash. Gently weave strips over the pie to form a lattice; trim and flute the edge.
- EGG WASH: In a small bowl, combine 1 egg with 1 T. water. Brush the top of the pie with the egg wash then sprinkle the top of the pie with 1 tablespoon of sugar.
- Preheat the oven to 425 degrees. Bake the pie on a rimmed baking sheet for 15 minutes. Reduce heat to 375 degrees and bake for 45 to 50 minutes or until rhubarb is tender, and the crust is golden.
- NOTE: If the edges of the crust start to get too brown, cover with aluminum foil. Transfer pie to wire rack and let cool completely before cutting.
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