2 Tablespoons unsalted butter, cut into small pieces
1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
optional- coarse sugar for garnish
Instructions
1. Preheat oven to 400°F (204°C).
Make the filling- Stir the rhubarb, strawberries, brown sugar,
granulated sugar, cornstarch, salt, orange juice, and vanilla extract
together in a large bowl. Set filling aside as the oven preheats.
2.Roll out the chilled pie dough- On a floured work surface, roll out
one of the discs of chilled dough (keep the other one in the
refrigerator). Turn the dough about a quarter turn after every few
rolls until you have a circle 12 inches in diameter. Carefully place
the dough into a 9x2 inch pie dish. Tuck it in with your fingers,
making sure it is smooth. Spoon the filling into the crust, leaving all
of the excess liquid in the bowl (you don't want that in the filling--
discard it). Dot the pieces of butter on top of the filling.
Arrange the lattice-
3.Lightly brush the top of the pie crust with the egg/milk mixture.
Sprinkle the top with a little coarse sugar, if desired.
Place the pie onto a large baking sheet and bake for 20 minutes.
Keeping the pie in the oven, turn the temperature down to 350°F
(177°C) and bake for an additional 25-30 minutes. After the first 20
minutes of bake time, I place a pie crust shield on top of the pie to
prevent the edges from browning too quickly.
4. Allow the pie to cool for 3 full hours at room temperature before
serving. This time allows the filling to thicken up. Cover leftovers
tightly and store in the refrigerator for up to 5 days.
Originally Submitted
6/12/2017
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