This strawberry rhubarb pie is a favorite springtime dessert in our house. The filling has a sweet-tart flavor; bake in your favorite pie crust and serve with vanilla ice cream.
Ingredients
- white sugar: 1 cup
- all-purpose flour: 0.5 cup
- rhubarb: 1 pound (cut into 1/4 inch slices)
- pints strawberries, hulled and quartered: 2 piece
- recipe pastry for a 9 inch double crust pie: 1 piece
- butter: 2 Tbsp
- egg yolk: 1 piece
- white sugar for sprinkling: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Mix flour and sugar together in a large bowl. Dotdash Meredith Food Studios
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Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Pour filling into prepared pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Brush egg yolk on top of pie with a pastry brush. Dotdash Meredith Food Studios
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Sprinkle with sugar. Dotdash Meredith Food Studios
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Cut several slits in the top crust to allow steam to escape. Dotdash Meredith Food Studios
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Bake in the preheated oven until bubbly and brown, about 35 to 40 minutes. Cool pie on rack. Dotdash Meredith Food Studios
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Enjoy! DOTDASH MEREDITH FOOD STUDIOS
