Sweet-Tart Strawberry Rhubarb Pie (Print Version)
# Ingredients:
01 -
1 cup white sugar
02 -
½ cup all-purpose flour
03 -
1 pound rhubarb, cut into ¼-inch slices
04 -
2 pints fresh strawberries, hulled and quartered
05 -
1 (14.1 ounce) package pastry for a double crust 9-inch pie
06 -
2 tablespoons butter
07 -
1 large egg yolk
08 -
2 tablespoons white sugar for sprinkling
# Instructions:
01 -
Preheat the oven to 400 degrees F (200 degrees C).
02 -
Combine flour and sugar together in a large bowl.
03 -
Add strawberries and chopped rhubarb. Toss them with the sugar and flour mixture, and let stand for 30 minutes.
04 -
Pour the filling into the prepared pie crust. Dot the top with butter, add the top crust, and seal the edges with water.
05 -
Brush the top of the crust with egg yolk using a pastry brush. Sprinkle with sugar.
06 -
Cut small slits in the top crust to allow steam to escape.
07 -
Bake the pie in the preheated oven until the filling is bubbly and the crust is golden brown, about 35 to 40 minutes. Cool on a wire rack before serving.
# Notes:
01 -
This pie can be stored at room temperature, tightly covered with foil, for up to two days. For longer storage, refrigerate for up to five days.
02 -
To freeze uncooked pie, assemble it in a foil pan, wrap tightly, and freeze for up to two months. Bake directly from frozen, adding extra baking time. For cooked pie, allow it to cool, then wrap and freeze for up to two months.
03 -
Place a cookie sheet under the pie while baking to catch any potential overflow.