Cookbook:Strawberry Rhubarb Pie
Appearance
Strawberry Rhubarb Pie | |
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Category | Dessert recipes |
Servings | 8 slices |
Time | Prep: 45 minutes (including crust) Baking: 1 hour |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Rhubarb Recipes | Strawberry Recipes
Ingredients
[edit | edit source]- 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
[edit | edit source]Crust
[edit | edit source]- Prepare the flaky pie crust and refrigerate while preparing the filling.
Filling
[edit | edit source]- 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
[edit | edit source]- Follow the instructions in the flaky pie crust recipe.
Gallery
[edit | edit source]-
Storebought rhubarb stalks
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Cleaned rhubarb stalks
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Strawberries cut for pie
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Filling for two pies
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Dry ingredients for filling
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Mixed fruit and dry ingredients for pie filling
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Crust filled with strawberries and rhubarb