Strawberry Rhubarb Pie
Classic Strawberry Rhubarb Pie, perfect for spring.
- 1 double-crust pie dough recipe
- ⅔ cup all-purpose flour (80 grams)
- 2 cups granulated sugar (400 grams)
- Zest of 1 large orange
- Pinch salt
- 3 cups strawberries , hulled and sliced (500 grams)
- 3 cups fresh rhubarb , cut into 1-inch chunks (370 grams)
- 1 tablespoon butter
- 1 large egg + 1 teaspoon water , for egg wash
Preheat oven to 400° F and line a sheet pan with parchment paper.
Roll out 1 half of the pie crust dough to a rough 13-inch circle. Transfer to a 9-inch pie dish.
In a large bowl, combine the flour, sugar, orange zest and salt. Add the strawberries and rhubarb and toss to coat. Dump mixture into the prepared pie shell. Cut the butter into small pieces and scatter on top.
Roll the second half of the pie crust to a rough 12-inch circle. Carefully transfer to that it is laying on top of the pie filling. Pinch the top and bottom crusts together and tuck into the pie crust. Pinch the edges decoratively, if desired. Cut steam vents into the top crust with a sharp knife. Brush with egg wash.
Place the pie on the prepared sheet pan and bake in the oven until crust is golden and filling is bubbly, about 1 hour. If the crust browns too quickly, cover with foil.
Remove from oven and let cool to room temperature for at least 2 hours. Store in the fridge before serving. Serve warm or cold.
Calories: 301kcal, Carbohydrates: 60g, Protein: 3g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 19mg, Sodium: 88mg, Potassium: 203mg, Fiber: 2g, Sugar: 42g, Vitamin A: 101IU, Vitamin C: 28mg, Calcium: 45mg, Iron: 1mg