Strawberry Rhubarb Pie

Name: Strawberry Rhubarb Pie
Total time: 70 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 lbs Strawberries; 1.5 lbs Rhubarb; 1 cup Sugar; 3 tbsp Cornstarch; 1 tbsp Lemon Juice; 1 tsp Vanilla Extract; 2 cups All-Purpose Flour; 1 lb Butter; 1/4 tsp Salt; 2 Eggs

Tart rhubarb balanced by sweet strawberries in a buttery double crust, a spring dessert with beautiful pink filling.

70 min · Comfortable · 360 cal · 4g protein · $2.00/serving · American

Comfort Food

70minutes

8servings

360calories

4gprotein

$2.00per serving

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Ingredients (serves 8)

3 lbs Strawberries
1.5 lbs Rhubarb
1 cup Sugar
3 tbsp Cornstarch
1 tbsp Lemon Juice
1 tsp Vanilla Extract
2 cups All-Purpose Flour
1 lb Butter
1/4 tsp Salt
2 Eggs

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Instructions

1
Make pie dough with flour, cold butter, and salt; divide in half, wrap, and chill 30 minutes.
2
Cut strawberries in half. Chop rhubarb into 1-inch pieces. Toss with sugar, cornstarch, lemon juice, and vanilla.
3
Roll out one dough portion and line a 9-inch pie pan. Add filling.
4
Roll out top crust and cover pie; seal edges and cut vents. Brush with beaten egg.
5
Bake at 375°F for 50 minutes until crust is golden and filling bubbles through vents.
6
Cool on wire rack for at least 30 minutes before slicing.