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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Ingredients:
1 pastry for double-crust pie, sufficient for top and bottom 9 inch crust (see classic pie crust, idiot proof step-by-step photo tutorial) |
1 lb rhubarb, stalks unpeeled and cut into 1 inch lengths (2 1/2 cups) |
2 1/2 cups strawberries, hulled and halved lengthwise |
1 cup sugar |
1/4 cup quick-cooking tapioca or 1/4 cup cornstarch |
1/4 teaspoon salt |
2 tablespoons unsalted butter, cut into small pieces |
milk or cream |
2 teaspoons sugar |
Directions:
1. Roll half of the dough and fit into a 9-inch pie pan leaving a 3/4 inch overhang all around and refrigerate.
2. roll the other half of dough into a 12-inch round and refrigerate.
3. Preheat oven to 425 degrees.
4. Put rhubarb and strawberries into a large bowl.
5. In another bowl, whisk together sugar, tapioca or cornstarch and salt.
6. Combine dry ingredients with rhubarb and let sit for 15 minutes, stirring occasionally.
7. Pour rhubarb and strawberries into bottom crust, dot with butter.
8. Brush overhang with water, cover with top crust, seal edge and crimp or flute edges.
9. Cut steam vents into top crust.
10. Lightly brush top of pie with milk or cream and sprinkle with sugar.
11. Bake for 30 minutes, reduce temperature to 350 degrees and bake 25-35 minutes longer, until crust is browned and juices bubble through the vents.
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