Strawberry Rhubarb Pie
Adapted from Southern Pies: A Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate Pecan, by Nancie McDermott.
Servings 8
Calories 236kcal
Equipment
- food processor
- 9-inch glass pie plate
- large mixing bowl
- pastry wheel
Ingredients
- pastry for a 9-inch double crust pie
- 1¾ cups granulated sugar
- ⅓ cup unbleached all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 pound rhubarb cut into ½-inch chunks
- 8 ounces strawberries hulled and cut into 1-inch chunks
- 1 teaspoon vanilla extract or 1 tablespoon lemon juice per the original recipe
- 2 tablespoons cold unsalted butter cut into ¼-inch chunks
Instructions
- Preheat the oven to 425° F/220° C. Line the pie pan with the bottom crust, leaving about 1-inch overhang. Keep the top crust refrigerated until ready to cut.
- In the large mixing bowl, whisk together the sugar, flour, cinnamon, and salt. Sprinkle vanilla extract over the strawberries, and toss the rhubarb and strawberries in the sugar and flour mixture.
- Roll out the top crust and cut into strips ½ to 3/-inch wide. Weave the strips, laying the ends across the overhanging bottom crust. Fold up the bottom crust over the strips and tuck them in, using a drop of water to seal as needed. Crimp the edges.
- Place the pie on a baking sheet lined with foil. Bake on the bottom rack of the preheated oven for 15 minutes, then reduce to the temperature to 350° F/175° C. Bake until the filling is bubbly and the pastry golden brown, about 40 to 50 minutes more. Remove from the oven and cool on a wire rack for at least 15 minutes. Serve warm or at room temperature.
Nutrition
Calories: 236kcal | Carbohydrates: 53g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 76mg | Potassium: 212mg | Fiber: 2g | Sugar: 46g | Vitamin A: 145IU | Vitamin C: 21mg | Calcium: 53mg | Iron: 1mg