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Strawberry Rhubarb Pie

Country.Chef's picture
Ingredients
  Pastry dough 2 Cup (32 tbs) (for 2-Crust Pie)
  Sugar 17 Tablespoon
  Cornstarch 1⁄4 Cup (4 tbs)
  Strawberries 1 Pint, for 2-crust pie
  Rhubarb 1 1⁄4 Pound, trimmed and cut into 1/2-inch pieces for 4 cups
  Butter/Margarine 2 Tablespoon, cut into pieces
Directions

1. Prepare Pastry Dough as directed through chilling.
2. Preheat oven to 425°F. In large bowl, combine 1 cup sugar and cornstarch. Add strawberries and rhubarb; gently toss to combine.
3. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Gently roll dough round onto rolling pin and ease into 9-inch pie plate, pressing dough against side of plate. Trim edge, leaving 1-inch overhang. Reserve trimmings for decorating pie, if you like. Spoon strawberry-rhubarb filling into crust; dot with butter.
4. Roll out remaining disk of dough into 12-inch round. Cut 3/4-inch circle out of center and 1-inch slits to allow steam to escape during baking. Center dough over filling. Fold overhang under and make decorative edge. Sprinkle with remaining 1 tablespoon sugar.
5. Place pie on foil-lined cookie sheet to catch any overflow during baking. Bake 20 minutes. Turn oven control to 375°F; bake until filling bubbles in center and crust is golden, 1 hour 15 to 25 minutes longer. If necessary, cover pie loosely with foil during last 20 minutes of baking to prevent over-browning. Cool on wire rack 1 hour to serve warm, or cool completely to serve later.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Strawberry
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes

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