Strawberry Rhubarb Pie Recipe

1. 1

   Preheat oven to 425u00b0 F. Core and quarter strawberries. Chop rhubarb into 1/2 inch pieces.

2. 2

   Toss strawberries and rhubarb together with 1/4 cup of sugar, and allow them to macerate (the sugar will begin to break down the fruit, releasing some liquid) for 20 minutes.

3. 3

   Whisk together remaining 1/2 cup sugar and cornstarch or tapioca starch.

4. 4

   Drain off excess liquid from the strawberry mixture using a china cap or strainer.

5. 5

   Add the sugar mixture to fruit mixture. Stir well until all of the starch has dissolved.

6. 6

   Pour filling into prepared, chilled dough shaped in a pie plate.

7. 7

   Place the chilled, rolled top crust over the filling. Trim the edges and crimp as desired. Cut slits or patterns in the top with a sharp pairing knife. Chill for 20 minutes before baking.

8. 8

   Apply egg wash to the top of the pie and, if you'd like, sprinkle with turbinado sugar. Place chilled pie into a 425u00b0 F oven. Rotate the pie once after 15 minutes, then again after 30. If top or edges are browning too quickly, place aluminum foil over effected area. Bake until the top is a deep golden brown and filling is bubbling in the center.

9. 9

   Allow pie to cool for 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.