Description
This Strawberry Rhubarb Pie boasts a delightful combination of sweet strawberries and tart rhubarb, wrapped in a flaky crust. It’s perfect for gatherings, special events, or just a comforting homemade dessert.
Ingredients
Scale
- 1 Egg, Beaten
- 1 tsp Water
- 2 1/2 cups Rhubarb, Chopped
- 2 1/2 cups Strawberries, Chopped
- 1 cup Sugar
- 3 tbsp Minute Tapioca
- 1 tbsp Flour
- 1/2 tsp Lemon Zest
- 1/2 tsp Lemon Juice
- 1/2 tsp Cinnamon
- 1 tsp Vanilla
- 3 tbsp Butter
- 2 cups Flour
- 3/4 cup Butter Flavored Crisco
- 1 tsp Salt
- 4 tbsp Cold Water
Instructions
- Preheat the oven to 375°F.
- Combine flour, Crisco, and salt to prepare the pie crust. Stir in cold water gently.
- Divide the mixture into two parts. Roll out the first half on a floured surface and place it in a pie pan, pressing lightly to fit.
- Roll out the second half of the mixture on a floured surface and set it aside.
- In a large bowl, mix chopped rhubarb, chopped strawberries, sugar, minute tapioca, flour, lemon zest, lemon juice, cinnamon, and vanilla until thoroughly combined.
- Pour the filling into the prepared crust.
- Cut butter into small chunks and distribute them over the filling.
- Brush the edges of the crust with water and place the top crust over the filling.
- Press the edges together with your fingers or a fork, trimming any excess crust.
- Beat the egg with water and brush the mixture on the top crust. Sprinkle sugar on top and cut slits in the crust for ventilation.
- Cover the edges with aluminum foil to prevent burning.
- Bake for 45-50 minutes, or until the filling is bubbly. If necessary, cover the top with additional foil if the crust darkens too quickly.
- Allow the pie to cool before slicing.
Notes
For a crispier crust, avoid overworking the dough when preparing the crust.
Chilling the crust for at least 30 minutes can help achieve a flakier texture.
Feel free to adjust the sugar based on your desired sweetness level.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg