Strawberry Rhubarb Pie

Recipe by Leggy Peggy
SERVES: 10-12




  • CRUST.
  • In a large bowl, sift together flour and salt.
  • Rub or cut (using a pastry cutter or two knives) the butter into the flour mixture, until it all looks like small peas.
  • Beat together egg, cold water and lime juice.
  • Gradually add liquid mixture to flour mixture, stirring gently with a fork. You may need to add the 6th tablespoon of cold water. Do not overwork the dough or your crust will be tough.
  • Shape mixture into two balls, wrap each in wax paper and refrigerate for 20 minutes.
  • Combine all the filling ingredients, in a large bowl, in the order listed. Stir well and let sit for 10-15 minutes.
  • Just before rolling out the pie crust dough, start to pre-heat the oven to 400°F.
  • Flatten and roll out one ball of pie crust and use it to line a 9 or 10-inch pie pan. I use a 10-inch pan. For ease of handling, roll out the crust between two sheets of floured wax paper; also flour the rolling pin.
  • Pour pie filling into crust.
  • Flatten and roll out second ball of pie crust. Use it to cover the filling, then crimp around the edges.
  • Cut air slits.
  • Brush top crust with finishing lime juice and sprinkle with sugar.
  • BAKE.
  • Put in 400°F oven for 40 minutes or until rhubarb is tender.
  • Let rest for at least 60 minutes (one hour) before slicing.