Strawberry Rhubarb Pie
- Reviews 6
Ready In: 1 hr 25 mins
Serves: 8
Yields: 1 9-inch pie
Ingredients
- 1 cup white sugar
- 1⁄2 cup all-purpose flour
- 1 lb fresh rhubarb, chopped
- 2 pints fresh strawberries
- 1 pastry for a double-crust 9-inch pie
- 2 tablespoons butter
- 1 egg yolk
- 2 tablespoons white sugar
Directions
- Preheat oven to 400 degrees F.
- In a large bowl, mix flour and sugar. Add strawberries and rhubarb. Toss and let stand for 30 minutes.
- Pour into prepared pie crust. Dot with butter and cover with top crust. Seal edges with water.
- Apply yolk to top of pie with a pastry brush. Sprinkle with sugar. Cut small holes in crust to allow steam to escape.
- Bake 35-40 minutes, or until brown and bubbly. Cool on rack.
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