Strawberry and Rhubarb Pie
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pint strawberries, hulled, washed and halved
- 2cups rhubarb, cut into one-inch pieces
- 2tablespoons butter cut into bits
- 1egg, beaten
- 1½cups sugar, or to taste
- 3tablespoons flour
- Pate brisee (see recipe)
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Preparation
- Step 1
Preheat oven to 450 degrees.
- Step 2
Combine the first four ingredients in a bowl and mix well.
- Step 3
Sift the flour and sugar together, add to the bowl and mix again.
- Step 4
Line a 9-inch pie pan with plain pastry (pate brisee) and spoon in the filling. Cover with a top crust or lattice and bake 30 to 40 minutes. (If the top begins to brown too quickly, lay a sheet of aluminum foil over it.)
Private Notes
Comments
Delicious pie! I had three large stalks of rhubarb, so I used them all and ended up with about 3 cups, which was not too much. I used 1 1/4 cups sugar and 1/4 cup flour. The end result was still a little soupy, even after cooling, though we just used it as a sauce for the vanilla ice cream we served with the pie--also delicious. I wonder about adding a bit of corn starch to the flour/sugar mixture? Used Genevieve Ko's recipe for All-Butter Pie Crust. All in all, an easy and summery dessert!
Followed recipe. Crust browned nicely and filling bubbled but the pie was soupy. Needed more flour.
great easy recipe. Easy to do, few complications. We substituted a graham cracker crust from the store and it turned out fine.
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