My Own Strawberry Rhubarb Pie
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
49
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 cups
Rhubarb (chopped)1 cup
Brown Sugar1 tbsp
White Sugar1 tsp
Ground Cinnamon1 tsp
Ground Allspice1 tbsp
Cornstarch (or as needed)1 cup
All-Purpose Flour1 tbsp
Butter (diced)1 tbsp
MilkDirections:
1
Mix the strawberries, rhubarb, brown sugar, 1/2 cup of white sugar, cinnamon, allspice, cornstarch, and flour into a bowl; stir until the flour and cornstarch are smoothly combined
2
Let the filling stand for 30 minutes
3
If the filling is very juicy, add an additional tablespoon of cornstarch
4
Preheat oven to 400 degrees F (200 degrees C)
5
Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust
6
Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside
7
Pour the filling into the crust-lined pie dish
8
Scatter diced butter over the top
9
Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust)
10
Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie
11
Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go
12
Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly
13
Brush the crust with milk, and sprinkle with 1 tablespoon of sugar
14
Cover pie edges with aluminum foil strips
15
Bake pie in preheated oven for 15 minutes; lower temperature to 375 degrees F (190 degrees C), and bake until the filling is bubbling and the crust is golden brown, about 40 minutes
16
Remove aluminum foil about 15 minutes before end of baking
17
Turn off oven, and allow pie to rest for 15 minutes with the door open, and 15 more minutes with the door closed
18
Allow to cool completely on wire rack for several hours or overnight; filling will thicken as it sits