Strawberry-Rhubarb Pie

1. 1

   Combine the rhubarb and strawberries in a large bowl.

2. 2

   Combine the sugar, cornstarch, and salt in a small bowl.

3. 3

   Pour over the fruit and toss until evenly coated.

4. 4

   Sprinkle Crust Dust into the empty pie shell.

5. 5

   Pour the rhubarb and strawberries into the crust, making sure to scrape out any dry ingredients that stick to the side of the bowl.

6. 6

   Gently smooth the pie filling with a spatula.

7. 7

   Finish the pie according to the double-crust instructions (p. 39), then freeze for at least 20 minutes.

8. 8

   Preheat the oven to 400F (200C).

9. 9

   Brush the top of pie with Pie Wash and sprinkle liberally with coarse-grained sugar.

10. 10

    Bake for 45 minutes to 1 hour, rotating 180 degrees every 20 minutes, until the crust is dark golden brown and the juices are bubbling thickly through the vents.

11. 11

    Cool for at least 3 hours before slicing.

12. 12

    The unbaked pie can be stored in the freezer for up to 1 week.

13. 13

    The baked pie can be stored at room temperature for up to 2 days and in the refrigerator for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.