Strawberry Rhubarb Pie
Sweet and tart, and sooo good! Adapted from Smitten Kitchen.
Yield
10 servingsPrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust: | |||
| 591 | ml |
all-purpose flour
|
|
| 15 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 226 | g |
butter, unsalted
very cold |
|
| Pie: | |||
| 828 | ml |
rhubarb
about 1 pound, hulled and sliced if big, halved if tiny |
*
|
| 828 | ml |
strawberries
about 1 pound, hulled and sliced if big, halved if tiny |
|
| 118 | ml |
sugar
|
|
| 59 | ml |
brown sugar, light
|
*
|
| 15 | ml |
lemon juice
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
tapioca, quick-cooking
|
*
|
| 3E+1 | ml |
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.
