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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie
Yields
8 servings

Sweet, tangy and rich, this pie will convert any rhubarb naysayer with its deliciously mouth-watering flavour and appeal.

You might also like these Fresh and Beautiful Rhubarb Recipes.

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ingredients

Crust

1 ¼
cup all purpose flour
¼
tsp salt
¼
cup unsalted butter
¼
cup vegetable shortening
1
Tbsp lemon juice
3
Tbsp to 5 tbsp cold water

Fruit

4
cup rhubarb, chopped
2
cup strawberries, hulled and sliced
1
cup sugar
3
Tbsp cornstarch
½
tsp cinnamon
¼
tsp ground ginger
dash salt

Crumble Topping

cup all purpose flour
½
cup sugar
¼
tsp nutmeg
dash salt
¼
cup unsalted butter, melted
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directions

Step 1

For pastry combine flour with salt. Cut in butter and shortening until a roughly even crumbly texture. Add lemon juice and water and blend just until dough comes together. Shape into a disc, wrap and chill for 30 minutes.

Step 2

Preheat oven to 400° F. On a lightly floured surface, roll out dough into a circle large enough to fit a 9-inch pie pan. Line pan with pastry, trim and cinch edges. Chill until ready to fill.

Step 3

Toss rhubarb and strawberries with sugar, cornstarch, spices and salt to coat. Fill pie shell with fruit.

Step 4

For crumble topping, combine flour, sugar, nutmeg and salt. Stir in melted butter just until crumbly and spread over fruit. Bake pie on a tray at 400° F for 20 minutes, then reduce heat to 350° F and bake for about 40 minutes more, until filling is bubbling. If crust edge is browning too quickly, cover edges with a thin strip of tin foil.

Step 5

Yield: 1 9-inch pie. Makes 8 to 10 servings.

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