Strawberry Rhubarb Pie
A sweet and tangy pie, perfect for the summer season. The combination of strawberries and rhubarb creates a delightful treat.
Ingredients - Serves 8
- White sugar - 2 tablespoons
- Egg yolk - 1, beaten
- Unsalted butter - 1 tablespoon, cubed
- All-purpose flour - 1/4 cup
- White sugar - 1 1/2 cups
- Strawberries - 2 cups, hulled and sliced
- Rhubarb - 2 cups, chopped
- Pie crust - 2 (9 inch)
Let's Get Started
- Preheat oven to 450 degrees F (230 degrees C).
- Combine rhubarb, strawberries, 1 1/2 cups sugar, and flour. Pour into pie crust. Dot with butter.
- Roll out remaining dough, arrange over filling, and crimp edges to seal. Brush with egg yolk and sprinkle with 2 tablespoons sugar.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 40 to 45 minutes. Cool on a wire rack.
Dietary Info
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Calories: 320
- Fat: 15g
- Carbs: 40g
- Protein: 4g
- Sodium: 200mg
- Sugar: 20g
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