Recipe

Deep Dish Strawberry Rhubarb Pie Recipe


Deep Dish Strawberry Rhubarb Pie Recipe Midgelet / All my dishes
1 year, 4 months ago
A luscious deep dish summer pie. As with any berry pie, cut deep slits to let steam escape
Prep:20m Cook:90m Servings:8

Midgelet

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Ingredients
  • 1 1/2 pounds strawberries, hulled and quartered (5 cups)
  • 1 1/2 pounds rhubarb, sliced 1/2 inch thick (5 cups)
  • 1 cup sugar, plus more for sprinkling
  • 1/4 cup cornstarch
  • Pinch of salt
  • Flaky Pie Dough of choice, 2 crusts

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

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Comments

momo_55grandma 1 year, 4 months ago said:
Strawberrys and ruhbarb together wow love it high 5


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