Winning Rhubarb-Strawberry Pie Recipe

Name: Winning Rhubarb-Strawberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; 4 to 5 tablespoons ice water, divided; 3/4 teaspoon white vinegar; 2-1/4 cups all-purpose flour; 3/4 teaspoon salt; 3/4 cup cold lard; 1-1/4 cups sugar; 6 tablespoons quick-cooking tapioca; 3 cups sliced fresh or frozen rhubarb, thawed; 3 cups halved fresh strawberries; 3 tablespoons butter; 1 tablespoon 2% milk; Coarse sugar

Servings: persons

1 large egg
4 to 5 tablespoons ice water, divided
3/4 teaspoon white vinegar
2-1/4 cups all-purpose flour
3/4 teaspoon salt
3/4 cup cold lard
1-1/4 cups sugar
6 tablespoons quick-cooking tapioca
3 cups sliced fresh or frozen rhubarb, thawed
3 cups halved fresh strawberries
3 tablespoons butter
1 tablespoon 2% milk
Coarse sugar

1
In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together.
2
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
3
Preheat oven to 400u00b0. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes.
4
On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim.
5
Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a
6
; bake 20 minutes.
7
Reduce oven setting to 350u00b0. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large egg, 4 to 5 tablespoons ice water, divided, 3/4 teaspoon white vinegar, 2-1/4 cups all-purpose flour, and more.

Yes, Winning Rhubarb-Strawberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Winning Rhubarb-Strawberry Pie

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