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Strawberry Rhubarb Pie

 
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12

Sweet and tart, and sooo good! Adapted from Smitten Kitchen.

Yield

10

servings

Prep

45

min

Cook

45

min

Ready

90

min

Trans-fat Free
 

Ingredients

Crust:
2 ½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 stick butter, unsalted
very cold
Pie:
3 ½ cups rhubarb
about 1 pound, hulled and sliced if big, halved if tiny
*
3 ½ cups strawberries
about 1 pound, hulled and sliced if big, halved if tiny
½ cup sugar
¼ cup brown sugar, light
*
1 tablespoon lemon juice
¼ teaspoon salt
¼ cup tapioca, quick-cooking
*
2 tablespoons butter, unsalted
cut into small pieces
1 large egg yolks
beaten to blend with 1 teaspoon water (for glaze)

Directions

Prepare crust:

Mix flour, sugar, and salt in large bowl.

With a pastry blender or food processor add the cold butter and mix until it resembles small peas.

Divide dough in two disks and refrigerate while you prepare the filling.

Prepare filling:

Preheat oven to 400.

Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl.

On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate.

Add the filling and top with butter pats.

Roll out second disk and cover the filling, crimping edges and cutting slots for the juices the escape.

Brush crust with egg wash and bake for 20 minutes.

Reduce oven to 350, transfer pie to lowest rack and bake another 25 to 30 minutes until crust is golden and juices are bubbling.

Let cool.

 

* not incl. in nutrient facts

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Comments

lynn in ma
Leicester, MA, United States
 almost 8 years ago

I usually make a lattice top crust. For ease, I pre-assemble the lattice on a 12" pizza pan lined with parchment. Cover & chill 30 min. After filling the bottom crust with the strawberry-rhubarb mixture, I remove the parchment w/ the dough from the pizza pan and invert it directly over the filling & peel away the parchment. I then crimp the edges and brush eggwash over the lattice carefully and sprinkle with sugar.

Hmm, this strawberry-rhubarb pie looks delicious, by imaging the fruity sweetness and sourness from the fruits already made my mout watery. Of course, a scoop of vanilla ice cream is always a yummy addition to go with the pie.

Love your lattice, looks so uniform and pretty. Next time I will pre-assemble it on the parchment paper too, what a great idea!

happyzhangbo
Toronto , Ontario, Canada
 almost 8 years ago

Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 36353% of calories from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 300mg 12%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 8%
Sugars g
Protein 8g
Vitamin A 13% Vitamin C 58%
Calcium 2% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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