Strawberry Rhubarb Pie Recipe
Summary
Preparation Time30 MinCooking Time1 Hr 0 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Interest GroupEveryday
Ingredients
| Pastry Dough for 2-Crust Pie | ||
| 1 cup plus 1 tablespoon sugar | ||
| Cornstarch | 1/4 Cup (16 tbs) | |
| 1 pint strawberries, hulled and cut in half if large | ||
| Rhubarb | 1 1/4 Pound | |
| 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.
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.
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