Spring Pie Rhubarb Strawberry (Print Version)
# Ingredients:
→ Filling
01 -
2 pints fresh strawberries, quartered and hulled
02 -
1 pound rhubarb, sliced into thin 1/4-inch pieces
03 -
1/2 cup plain flour
04 -
1 cup granulated sugar
→ Pie Crust
05 -
1 package (14.1 ounces) of pastry for a 9-inch double-crust pie
→ Topping
06 -
2 tablespoons of sugar for sprinkling
07 -
1 tablespoon butter
08 -
1 egg yolk, large
# Instructions:
01 -
Set your oven to 400°F (200°C) and let it warm up.
02 -
Combine sugar and flour in a big bowl. Toss in the strawberries and rhubarb, then gently mix them up. Let it rest for 30 minutes.
03 -
Spoon the fruit mix into the bottom crust inside the pie pan. Place bits of butter over it, then cover with the top crust. Use water to stick the edges together.
04 -
Brush egg yolk over the top layer, sprinkle on some sugar, and cut a few small openings to let steam escape.
05 -
Pop the pie in the oven and bake it until the crust turns golden and the filling bubbles up. This should take about 35–40 minutes. Let it cool completely on a wire rack before slicing.
# Notes:
01 -
For the best flavor, go with fresh strawberries and rhubarb. If you're using frozen strawberries, be sure to thaw and drain them really well.