Strawberry Rhubarb Pie
Sweet and tart, the perfect flavor combination! Sweet from the strawberries and tart from the rhubarb. This strawberry rhubarb pie is a match made in heaven!
Equipment
- Pie Plate
- Mixing Bowl
Ingredients
- 3 1/2 cups strawberries sliced into 1/2 inch pieces
- 3 1/2 cups rhubarb sliced into 1/2 inch pieces
- 1/4 cup cornstarch or tapioca
- 1 1/4 cup sugar
- 1 tsp orange zest
- 1 tbsp orange juice
- 1 double crust pie dough 9.5 inch pie plate
Instructions
- Preheat oven to 400 degrees.
- In a large mixing bowl, add strawberries, rhubarb, sugar, orange juice, orange zest and cornstarch or tapioca. Mix and let stand for 10 minutes.
- Roll out one disk and place it on the bottom of the pie plate. Let the dough slightly hang over the edge of the pie plate for fluting or crimping.
- Add the filling to the pie plate.
- Roll out the second disk and place it over the filling. Tuck the edges of the top dough under the edges of the bottom dough. Crimp with a fork or flute with your fingers to create a decorative edge. Crimping and fluting help to keep the juices from escaping through the edge of the pie crust.
- Cut 4-5 slits in the top of the pie. This helps let the steam escape as it cooks.
- Optional-for a shiny crust, using a silicone brush, brush on milk or beaten egg white, sprinkle with coarse sugar.
- Bake at 400 degrees for 20 minutes. Check the pie, you may need to add a crust protector to prevent the crust from burning.
- Cook for an additional 20-40 minutes. Pie is done if it is a nice brown color and the filling is thick and bubbling.
- Quick Tip-If pie is browning too quickly, reduce oven to 350 degrees and cook for an additional 40-50 minutes.
- Remove from oven and let cool.
- Store in the refrigerator for up to 3 days.
