Cookbook:Strawberry Rhubarb Pie
| Strawberry Rhubarb Pie | |
|---|---|
| Category | Dessert recipes |
| Servings | 8 slices |
| Time | Prep: 45 minutes (including crust) Baking: 1 hour |
| Difficulty |  Category:Medium Difficulty recipes#Strawberry%20Rhubarb%20Pie |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Category:Recipes#Strawberry%20Rhubarb%20Pie | Rhubarb Recipes | Strawberry Recipes
Ingredients
- 1 flaky pie crust
- 2½ cups (about 1¼ pound) rhubarb stalk chunks
- 2½ cups sliced strawberries
- 1¼ cups white granulated sugar
- ¼ cup cornstarch or tapioca pearls
- ¼ tsp salt
Procedure
Crust
- Prepare the flaky pie crust and refrigerate while preparing the filling.
Filling
- Clean the strawberries and remove the leaves.
- Cut the strawberries in halves (or quarters for larger berries).
- Clean and trim the rhubarb stalks.
- Cut the stalks into ½–1 inch sections.
- Add sugar, cornstarch or tapioca, and salt.
- Stir until rhubarb is evenly coated with dry ingredients.
Forming the pie
- Follow the instructions in the flaky pie crust recipe.
Gallery
Storebought rhubarb stalks
Cleaned rhubarb stalks
Strawberries cut for pie
Filling for two pies
Dry ingredients for filling
Mixed fruit and dry ingredients for pie filling
Crust filled with strawberries and rhubarb
