Strawberry Rhubarb Pie Recipe
Prep time: 25 mins Cook time: 1 hr
Ingredients:
- 3 1/2 cups rhubarb stalks cut into 1/2 inch pieces (trim away and discard the leaves which are poisonous;trim ends)
- 2 cups strawberries, stemmed and sliced
- 3/4 cup to 1 cup of sugar (depending on how sweet/tart you like your pie)
- 4 tablespoons of quick cooking (“minute”) tapioca
- 1/4 teaspoon of salt
- 1 teaspon of orange zest
- 1 pie crust dough recipe* for a 9 inch pie
(If making a 10 inch pie, or just want more filling, use 4 cups of rhubarb, 2 1/2 cups strawberries, and up to 1 1/4 cup of sugar)
*Pie Crust Recipe: In a large bowl whisk together 2 cups flour, a teaspoon salt, 2 teaspoons of sugar. To the flour mixture add 1 cup butter (2 sticks) of butter that has been cut into cubes. Use your hands to squish the flour and butter together until you have what resembles a coarse meal with some pea-sized bits of butter. To this mixture add 1/2 cup sour cream. Use a fork to incorporate. Then form a large ball of dough with the mixture. Cut into two even pieces. Form each piece into a disk, wrap with plastic wrap and refrigerate for 30 minutes.
Instructions:
- Preheat oven to 400 degrees F.
- Toss rhubarb and strawberries with sugar, tapioca, salt, zest. Let sit for 10 mins.
- Roll out 1 pastry dough disk, line pie dish, fill with strawberry rhubarb filling: roll out your pastry dough and line the bottom of a pie dish with it. Trim to 1/2 inch from the edge. Place the filling into the pastry lined dish.
- Roll out second dough disk, place on top of filling, trim, crimp, score: Roll out the second pastry dough and place over the pie. Trim the edges to an inch from the edge of the pie dish. Tuck the top crust edges over the bottom crust edges and use your fingers or a fork to crimp the top and bottom edges together. (If you want, for a nice glaze on your pie, use a pastry brush to brush a thin layer of egg white or cream over the top of the pie.)
- Bake: place pie on the middle rack of a 400 degree F oven, with a baking sheet on a lower rack to catch any juices that might spill over. Bake for 20 minutes at 400 degrees F, then reduce heat to 350 degrees F, and bake an additional 40-50 minutes longer (50-60 longer if doing a 10-inch pie)
The pie is done when the crust is nicely browned and the filling is thick and bubbly. - Remove from oven and let cool on rack.
- Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.
Enjoy!
Source: SimplyRecipes.com