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Deep Dish Strawberry Rhubarb Pie Recipe

Ingredients

How to make it

  • Preheat the oven to 375° and position a rack in the lower third.
  • In a bowl, toss the strawberries and rhubarb with the 1 cup of sugar, the cornstarch and the salt.
  • Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about 1/8 inch thick.
  • Line a 9 1/2-by-1 3/4-inch glass pie plate with the dough.
  • Brush the overhang with water and spoon in the filling.
  • Roll out the smaller piece of dough to a 12-inch round and lay it over the filling; press the edges together.
  • Trim the overhang to 1/2 inch, fold it under itself and crimp.
  • Lightly brush the top with water and sprinkle with sugar.
  • Cut a few deep slits for steam to escape.
  • Bake the pie until the filling is bubbling and the crust is golden brown, about 90 minutes
  • Cover the edge of the pie with foil if it begins to darken.
  • Let cool for 5 hours at room temperature before serving.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    strawberrys and ruhbarb together wow love it high 5
    Was this review helpful? Yes Flag

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