Wednesday, 31 July 2013

Strawberry Rhubarb Pie

This is one of my families favourite pies. When Rhubarb and strawberries are in season this is the best!

Ingredients:1 egg
3 tablespoons flour
1 Cup granulated sugar
3 Cups chopped rhubarb
1 Cup chopped fresh strawberries
Pastry for a 2 crust pie
½ teaspoon granulated sugar


In a large bowl beat egg, add flour and 1 cup sugar.
Mix in strawberries and rhubarb.
Line a 9 inch pie plate with rolled pastry.
Place fruit mixture into the pie shell.
Moisten pastry rim with a little water or egg wash.
Place top crust over fruit.
Trim and seal.
Cut slits on top crust.
Sprinkle remaining sugar over top crust.
Bake in 350 degree oven for approximately 45 minutes
Watch carefully the fruit does not leak out into oven and make a big mess.
I often place a large piece of tin foil under pie to catch drippings
Combine strawberries and rhubarb.

Beat egg.

Add flour and sugar.

Stir to combine.

Add egg mixture to fruit.
Lay pastry in pie plate.

Add fruit.

Moisten rim with egg wash or water.

Top with pastry.

Trim the edges a little.

Crimp or flute the edges of the pie.
Brush pie with egg wash.

Sprinkle with sugar.
Cut air vents in pie crust. Bake in 350 degree oven for approximately 45-60 minutes.

Cool on a wire rack before serving. Tastes great with vanilla ice cream.

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