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Rhubarb and Strawberry Pie
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Medium
This rhubarb and strawberry pie is my go to dessert when I want something that feels fancy but doesn't require hours in the kitchen. The tartness of the rhubarb paired with sweet strawberries creates a perfectly balanced filling that tastes like spring in every bite. I love that rhubarb is packed with vitamin K and fiber, making this indulgence a bit more nutritious than your average dessert. Best of all, with just 20 minutes of prep and 35 minutes of baking, you'll have a stunning homemade pie on the table without spending your whole day cooking. It's simple enough for a beginner but impressive enough to serve at dinner parties.
Ella x
Ingredients
- 11 cup white sugar
- ½ cup all-purpose flour½ cup all-purpose flour
- 11 pound rhubarb, cut into 1/4 inch slices
- 22 pints strawberries, hulled and quartered
- 11 recipe pastry for a 9 inch double crust pie
- 22 tablespoons butter
- 11 large egg yolk
- 22 tablespoons white sugar
Detail level
Instructions
- 1
Preheat oven to 400 degrees F (200 degrees C).
- 2
In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
- 3
Pour filling into prepared pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
- 4
Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
- 5
Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
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