Strawberry Rhubarb Pie Spring Dessert (Print Version)
# Ingredients:
→ Filling
01 -
1 cup white sugar
02 -
1/2 cup all-purpose flour
03 -
1 pound rhubarb, cut into 1/4-inch slices
04 -
2 pints fresh strawberries, hulled and quartered
→ Pie Crust
05 -
1 (14.1 ounce) package pastry for a double crust 9-inch pie
→ Topping
06 -
2 tablespoons butter
07 -
1 large egg yolk
08 -
2 tablespoons white sugar for sprinkling
# Instructions:
01 -
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
02 -
Mix the flour and sugar together in a large bowl. Add rhubarb and strawberries, toss with the sugar and flour mixture, and let stand for 30 minutes.
03 -
Pour the filling into the prepared pie crust. Dot the filling with butter, cover with the top crust, and seal edges using water.
04 -
Brush the top crust with the egg yolk, sprinkle with sugar, and cut slits in the top crust to allow steam to escape.
05 -
Bake the pie in the preheated oven until the filling is bubbly and the crust is golden brown, about 35 to 40 minutes. Let the pie cool on a wire rack before serving.
# Notes:
01 -
For best results, use fresh strawberries and rhubarb. If using frozen strawberries, thaw and drain them well before preparation.