STRAWBERRY-RHUBARB PIE
Steps:
- Fold 1 dough round in half and carefully transfer to a 9-inch pie dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the dish. Using kitchen scissors, trim the edge of the dough, leaving 3/4 inch of overhang and reserving any dough scraps. Set the dough-lined pan aside, along with the second dough round, in a cool place until ready to use. In a small bowl, stir together the sugar, cornstarch, tapioca and salt. Place the strawberries and rhubarb in a large bowl, sprinkle with the sugar mixture and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with the butter. Fold the reserved dough round in half and carefully position it over half of the filled pie. Unfold and trim the edge neatly, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. Gather all of the dough scraps and roll out about 1/8 inch thick. Using a very small cookie cutter, cut out scalloped circles or other shapes of dough. Brush the edge of the crust and the undersides of the dough shapes with cold water and overlap the shapes around the edge of the pie. Using a small, sharp knife, cut 5 or 6 holes or slits in the top crust to allow steam to escape during baking. Refrigerate the pie until the dough is firm, 20 to 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 350°F. Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes. Transfer to a wire rack and let cool completely to set. Serve at room temperature or rewarm in a 350°F oven for 10 to 15 minutes just before serving.
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James Wherry
[email protected]Delicious! The pie was easy to make and turned out beautifully. I'll definitely be making this again.
Justn Chars
[email protected]This pie is so refreshing and perfect for summer. The strawberries and rhubarb are a great combination. I love the crumble topping on this recipe too.
Jabar Ali
[email protected]Easy to make and delicious! I used frozen strawberries and rhubarb, and it turned out great. The pie was a hit at our summer barbecue.
Rebecca Awanor
[email protected]I've tried many strawberry rhubarb pie recipes, but this one is by far the best. The crust is flaky and buttery, and the filling is perfectly balanced between sweet and tart. Highly recommend!
Lara Truelove
[email protected]This is my go-to strawberry rhubarb pie recipe. It's always a winner. I like to serve it with a scoop of vanilla ice cream or whipped cream.
Atiqa Khan
[email protected]Great recipe. The pie was delicious. I added a little extra sugar to the filling because we like our pies sweet. It was a big hit at our family gathering.
Hatedand Rarelyloved (Missmewitatshit)
[email protected]I love how this recipe uses fresh strawberries and rhubarb. It makes the pie taste so much better than when using frozen fruit. Five stars from me!
Abdulgani Gani
[email protected]I'm not a baker, but this recipe was easy to follow and the results were amazing! The pie crust was especially good.
Sameer Asim
[email protected]Made this pie for a potluck and it was a huge success! Everyone loved it and asked for the recipe. The combination of strawberries and rhubarb is perfect. A new favorite in our house!
Aubry Manda
[email protected]This is the best strawberry rhubarb pie recipe out there! The filling is perfectly sweet and tart, and the crust is flaky and delicious. I've made it several times and it's always a hit.