Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Strawberry-Rhubarb Pie
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- Level: Intermediate
- Total: 2 hr 50 min
- Prep: 1 hr 10 min
- Inactive: 30 min
- Cook: 1 hr 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 483
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 4 g
- Sugar
- 34 g
- Protein
- 5 g
- Cholesterol
- 61 mg
- Sodium
- 174 mg
- Level: Intermediate
- Total: 2 hr 50 min
- Prep: 1 hr 10 min
- Inactive: 30 min
- Cook: 1 hr 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 483
- Total Fat
- 24 g
- Saturated Fat
- 14 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 4 g
- Sugar
- 34 g
- Protein
- 5 g
- Cholesterol
- 61 mg
- Sodium
- 174 mg
Ingredients
For the crust:
For the filling:
Directions
- Make the crust. Combine the flour, salt and butter in a large bowl. Gently cut the butter into the flour using 2 sharp knives in a crisscross motion until the butter is about the size of small peas. (The lighter the hand, the flakier the crust.) Slowly drizzle in 1/2 cup ice water and fold into the mixture with a fork until the dough comes together-you want to work the dough as little as possible. Add more water, 1 tablespoon at a time, if the dough is too dry. Turn the dough out onto a floured surface and divide into 2 balls. Form each into a disk, wrap in plastic and refrigerate at least 30 minutes. Meanwhile, trim the rhubarb and cut into 1/2-inch pieces. Hull the strawberries and slice. Combine the rhubarb, strawberries, granulated sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl; toss.
- Prepare the bottom crust. Preheat the oven to 425 degrees F. Roll out 1 disk of dough on a floured surface into a 12-inch round. Roll the dough onto the rolling pin, then carefully unroll it over a 9-inch pie plate. Gently press the dough into the plate with your fingers. Add the strawberry-rhubarb filling. Do not trim the overhanging dough.
- Make the lattice. Roll out the remaining disk of dough into a 12-inch round. With an old-fashioned crimper, sharp knife or pizza cutter, cut into 1-inch-wide strips. Lay about half of the strips on the pie in one direction, about 1/2 inch apart. Fold back every other strip halfway. Lay a strip perpendicular to the first ones. Unfold the strips back over the new strip, then fold alternate strips back halfway. Add another perpendicular strip; unfold the strips back over it. Repeat to form a lattice. Pinch the overhanging top and bottom crusts together, trimming as needed, then fold the dough under itself and crimp with your fingers.
- Bake the pie. Using your fingers, pat the lattice top with milk and sprinkle with coarse sugar. Put the pie on a baking sheet and place in the preheated oven. Bake 20 minutes, then reduce the oven temperature to 375 degrees F and bake until the crust is golden brown and the filling is bubbling, 50 more minutes. Let cool completely before slicing.
