Recipe courtesy of J's Prairie Rose Cafe
Strawberry Rhubarb Pie
- Level: Intermediate
- Yield: 6 slices
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 744
- Total Fat
- 37
- Saturated Fat
- 22
- Carbohydrates
- 97
- Dietary Fiber
- 5
- Sugar
- 40
- Protein
- 9
- Cholesterol
- 118
- Sodium
- 407
- Total: 4 hr 55 min (includes resting and cooling time)
- Active: 45 min
Ingredients
Crust:
1/2 pound (2 sticks) unsalted butter, cut into small cubes and kept cold
1 tablespoon sugar
1 teaspoon salt
2 1/2 cups all-purpose flour, plus more for rolling
1/4 cup cold water
Filling:
1 cup sugar, plus more for sprinkling
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
2 tablespoons tapioca flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pound strawberries, sliced thin
2 cups small diced rhubarb
2 tablespoons unsalted butter, diced into small cubes and kept cold
1 egg
Directions
Special equipment:
a pastry cutter- For the crust: In a food processor, combine the butter, sugar, salt and 1 1/2 cups flour. Mix on a medium setting until the mixture is crumbly, 25 to 35 seconds. Add the remaining cup flour and "pulse" 7 times. Move the mixture to a bowl and cut in the water with a pastry cutter until a dough forms. Roll the dough into a 6-inch log and cut in half. Set aside.
- For the filling: In a bowl, mix together the sugar, flour, oats, tapioca flour, cinnamon and ginger. Add the strawberries, rhubarb and butter and mix until the fruit and butter is coated in the dry ingredients. Set aside and let stand for 30 minutes.
- Preheat the oven to 350 degrees F.
- On a floured surface, roll out half of the dough into a circle about 1/8-inch thick to fit a 9-inch pie pan. Carefully place the dough in the pie pan. Using a fork, "dock" the dough by poking it all over. Add the filling. Roll out the other half of the dough into a circle about 1/8-inch thick to cover the pie, then carefully place on top of the filling.
- Trim the excess dough that drapes over the sides and pinch the top and bottom crusts together. Beat the egg in a small bowl, then brush the top of the crust with the egg wash and sprinkle with sugar. Poke six vent holes in the top with a fork.
- Make an aluminum foil "skirt" and wrap around the outer edge of the crust and pie pan. Bake for 20 minutes.
- Remove the aluminum foil skirt and continue baking until golden brown, another 20 minutes.
- Let stand until set up, about 3 hours. The longer it stands, the better!