Srawberry Rhubarb Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pie Crust (OR use ready-made double crust)
2 ½ cups all-purpose flour
½ teaspoon salt
¾ cup cold unsalted butter diced
1 teaspoon apple cider vinegar
½ cup ice-cold water
Pie Filling
3 cups sliced rhubarb 1-inch pieces
3 cups strawberries quartered
1 cup sugar
⅓ cup light brown sugar
2 tablespoons cornstarch
½ tablespoon vanilla extract
1 teaspoon lemon juice
Pinch of salt
To Finish
2 tablespoons butter diced
1 egg white beaten
granulated sugar
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Directions: |
Directions:Mix flour and sea salt in a large mixing bowl. Add the butter and blend using pastry blenders or your fingers until you have a bowl filled with crumbs.
Make pastry:
Slowly pour over dry ingredients and mix just until it comes together into a dough. Push into a ball. Do not knead or overwork! Divide into 2 disks, wrap in foil and chill for 1 hour.
Roll out bottom crust: Place 1 disk of the pastry between 2 sheets of baking parchment. Roll into a circle slightly larger than a 9 inch pie dish. Fit into the lightly greased pie dish and place back into the fridge to chill.
Assemble pie:
Prep:
Preheat oven to 420°F.
Mix filling ingredients:
Place all ingredients for the filling in a large bowl and mix well. Pour into prepared bottom crust. Evenly dot with the diced butter.
Add top crust:
Remove the second disk of dough from the fridge and roll into a 10 inch circle between two sheets of baking parchment. You can either place it on top as a whole (make sure to cut some air vents into the top if doing this!) OR cut it into strips to make a lattice. The lattice is a bit of a pain with this crust… But it looks pretty and helps the filling to thicken and set as more liquid can evaporate.
Crimp edge:
Pinch together the edges of the top and bottom crust, then crimp. Brush with egg white and sprinkle with granulated sugar.
Bake the pie:
Hot bake:
Bake the pie on the bottom rack for 10 minutes at 420°F. Place a pie shield or aluminum foil over the edge once these 15 minutes are up.
Finish Baking:
Lower the heat to 375°F and finish baking the pie for 35-45 minutes, or until the filling is bubbly and the crust is baked. Cool on a wire rack before slicing. |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
Preparation
Time: |
Preparation
Time:20 min |
Personal
Notes: |
Personal
Notes: 1 bite and you’re done! We got a strawberry rhubarb pie at a farm in Washington with Shariah and kids and it was so delicious, I started to make my own. I used to eat rhubarb raw out of the ground when I was a kid.
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