Strawberry Rhubarb Pie
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Strawberry Rhubarb Pie
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Nothing tastes like spring and summer like a Strawberry Rhubarb Pie - one of my favorite treats is those fresh strawberries and rhubarb baked up in a flaky pastry pie crust.
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Ingredients
Tenderflake Pie Crust
- 5 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1 pound lard
- 1 large egg stirred slightly
- 1 tablespoon vinegar
- 1 cup water cold
Strawberry Rhubarb Pie Filling
- 3 cups rhubarb chopped into small pieces
- 3 cups strawberries chopped into small pieces
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
Instructions
- Stir the flour and salt together. Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
- In a liquid measuring cup, combine the egg and vinegar. Add enough cold water to make one cup.
- Stir the liquid ¼ cup of the liquid into the flour mixture, adding just enough to make the dough cling together. You might not use all of the water.
- Mix with a wooden spoon until mixed thoroughly, then gather the dough into a ball. Cover and refrigerate for one hour, you can chill overnight, covered, providing you leave it at room temp for 15 mins before rolling.
- On a lightly floured surface, roll into a circle and place in a 9-inch pie plate. Crimp edges and chill until ready to fill.
- Toss the rhubarb & strawberry filling together. Fill the chilled pie shell with the rhubarb & strawberry filling. Place your pie crust on top, either a whole piece or lattice. Make sure there are pie vents cut into the top if you use the whole piece. Crimp the edges together. Preheat the oven to 400 °F.
- Bake the pie on a tray at 400°F for 20 minutes, then reduce heat to 350°F and bake for about 40 minutes more until the filling is bubbling.
- If the crust edge is browning too quickly, cover edges with a thin strip of tin foil. Brush the top of the pie crust with a beaten egg yolk 10 minutes before you are ready to remove it from the oven.
- Allow the pie to cool for 10-15 minutes.
- Serve with vanilla ice cream. Makes 8-10 servings.
Nutrition Information
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Calories
150kcal
(8%)
Carbohydrates
21g
(7%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
15mg
(5%)
Sodium
185mg
(8%)
Potassium
702mg
(15%)
Fiber
4g
(16%)
Vitamin A
240IU
(5%)
Vitamin C
19.4mg
(22%)
Calcium
53mg
(5%)
Iron
5.5mg
(31%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 185mg | 8% |
| Potassium | 702mg | 15% |
| Fiber | 4g | 16% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 19.4mg | 22% |
| Calcium | 53mg | 5% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
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