The Best Strawberry Rhubarb Pie Recipe made with fresh rhubarb and strawberries, and homemade or purchased double crust pastry.
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purchases with no extra cost to you
Of all other fruits, it seems that it is sweet strawberries that is the favourite fruit to combine with the tart flavour of rhubarb.
Together they create ONE amazing taste sensation!
Make this for dessert, and give everyone's taste-buds a treat!
pastry for one 9" double pie crust (here is my flaky pastry dough recipe)
1 cup granulated sugar
1/3 cup all-purpose flour
1/2 tsp. salt
2 medium eggs, lightly beaten
2 cups chopped, fresh rhubarb
2 cups slice, fresh strawberries
1 egg, lightly beaten (for glaze)
Roll 2/3 of the pastry and fit it into a pie plate.
In a large bowl, combine the sugar, flour, salt and eggs.
Stir in the rhubarb and the strawberries.
Spoon the filling into the prepared pie crust.
Roll out the remaining pie pastry and cut into strips.
Arrange in a lattice design over fruit.
Crimp and seal edges together.
Gently brush the beaten egg over the pastry with a pastry brush.
Bake pie at 425° for 15 minutes. Reduce heat to 350° F, and continue baking for approximately 35 minutes longer, or until done.
Serve warm or cold with ice cream, whipped cream, or whipped dessert topping.
I like to add a few fresh, sliced strawberries to the top of each slice of pie for an extra special look...and taste!
Do you find that sometimes the edges of the pastry crust of the pie begin to get too dark or start to burn when the filling of the pie is still not fully baked?
Here is a helpful pie baking tip:
Do you like pretty cake and pastry stands like I do?
Visit my sister-site, Raspberry-Depot.com, and check out my favourite ones:
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