Deborah Brady
@de_br86
Strawberry Rhubarb Pie
A delightful blend of sweet strawberries and tart rhubarb encased in a flaky, buttery crust, perfect for any occasion.
Details
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:12
- Views:3
Recipe Information
- Prep time35 min.
- Cook time40 min.
- Total time75 min.
- Servings8
Ingredients
- 3 cups, cut into 1/2-inch pieces
- 3 cups, chopped
- 1/2 cup
- 1/2 cup
- 1 teaspoon
- 1 teaspoon
- 1 tablespoon, or as needed
- 1/4 cup
- 1 tablespoon, diced
- 1 recipe
- 1 tablespoon
- 1 tablespoon
Cooking Instructions
Follow our step-by-step guide on how to make Strawberry Rhubarb Pie.
Step 1
Start by mixing the strawberries and rhubarb in a large bowl. Add the brown sugar, half a cup of white sugar, ground cinnamon, ground allspice, cornstarch, and flour. Stir everything together until the flour and cornstarch are well combined. Let this delicious filling sit for about 30 minutes. If you notice it's very juicy, sprinkle in an extra tablespoon of cornstarch to thicken it up a bit.
Step 2
While the filling is resting, preheat your oven to 400°F (200°C).
Step 3
Next, divide your pie pastry in half. Roll out one half into a circle on a floured surface and gently place it into a 9-inch pie dish to form the bottom crust. Roll out the other half into a 10-inch circle and set it aside for later.
Step 4
Pour the strawberry-rhubarb filling into the crust-lined pie dish, making sure to spread it evenly. Dot the top with the diced butter for that extra richness.
Step 5
Now, let’s create a beautiful lattice top! Cut the remaining crust into strips about 3/4-inch wide. If you have a scalloped edge pastry cutter, use it for a decorative touch. Moisten the rim of the filled bottom crust with a little water, then lay the two longest strips across the center of the pie. Alternate placing the next longest strips horizontally and vertically, weaving them together as you go. Press the edges of the lattice strips down to seal them with the bottom crust, and trim any excess.
Step 6
Brush the lattice crust with milk and sprinkle a tablespoon of sugar on top for a lovely golden finish. To prevent the edges from burning, cover them with strips of aluminum foil.
Step 7
Bake your pie in the preheated oven for 15 minutes. Then, reduce the temperature to 375°F (190°C) and continue baking until the filling is bubbling and the crust is a beautiful golden brown, which should take about 40 minutes. Remember to remove the aluminum foil about 15 minutes before the baking time is up.
Step 8
Once done, turn off the oven and let the pie rest with the door open for 15 minutes, then close the door and let it rest for another 15 minutes. This helps the filling thicken as it cools. Allow the pie to cool completely on a wire rack for several hours or overnight before slicing. Enjoy the delightful combination of sweet and tart flavors!