Description
A delightful combination of tart rhubarb and sweet strawberries, this homemade pie captures the essence of summer with its flaky crust and juicy filling.
Ingredients
- For the pie crust:
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 6-8 tablespoons cold water
- For the filling:
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
Instructions
- Prepare the Pie Crust: In a large bowl, mix the flour, sugar, baking powder, and a pinch of salt. Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Chill the dough for at least one hour.
- Preheat Oven: As your dough chills, preheat your oven to 425°F (220°C).
- Make the Filling: In a bowl, combine the sliced strawberries and chopped rhubarb with the granulated sugar and cornstarch and allow the mixture to sit while you roll out your dough.
- Roll Out Dough: On a floured surface, roll out half of the dough into a circle that fits your pie dish.
- Assemble Pie: Pour the prepared filling into the crust. Roll out the remaining dough to cover the filling, sealing the edges with a fork or crimping them by hand.
- Bake: Place the assembled pie on a baking sheet to catch any drips. Bake for 45-50 minutes until the crust turns golden brown and the filling bubbles.
Notes
For best results, use fresh strawberries and rhubarb when they are in season. Allow the pie to cool completely before slicing for cleaner pieces.
