Strawberry Rhubarb Pie
User Reviews
5
Strawberry Rhubarb Pie
Description
The Strawberry Rhubarb Pie starts with a cold pie crust pressed into a pan. The filling mixes freshly cut rhubarb and quartered strawberries tossed with lemon juice, zest, sugar, and salt. A thickener made of Instant ClearJel ensures the fruit juices set properly during baking and do not runny.
A lattice crust woven from strips of dough tops the pie, creating a visually appealing pattern that crisps up well. The edges are folded under and crimped or fluted for a classic pie appearance. Brushing cream over the crust before baking promotes browning and helps sparkle sugar adhere, adding texture and slight sweetness.
The baked pie has a tender and flaky crust with a juicy, thick-fruited filling containing a balance of tart and sweet flavors. It is typically served sliced as a dessert. The lemon juice and zest brighten the fruit, enhancing the overall freshness in every bite.
Preparing the lattice crust involves cutting dough into uniform strips and weaving carefully for an even pattern. Chilling crusts until assembly helps maintain structure and flakiness. ClearJel is used as the thickener to prevent the filling from becoming watery as it cools.
Ingredients
- 2 inch pie crust you can use your favorite recipe or storebought crust
- 1½ pound rhubarb cut into 1/2" pieces
- 1¼ pounds strawberries hulled and quartered
- ¾ cup white sugar
- ¼ teaspoon salt
- ¼ cup Instant ClearJel
- 1 lemon
- 2 tablespoons cream optional
- 2 tablespoons Sparkling Sugar optional
Instructions
- Keep one pie crust refrigerated while you assemble the pie (it's important to keep the crusts cold).
- Preheat the oven to 400°. Arrange one pie crust in the bottom of a pie pan, pressing the bottom and sides of the pie crust. Set aside.
- In a large bowl combine 1½ pound rhubarb, and 1¼ pounds strawberries and the zest and juice of 1 lemon. Toss to combine.
- In a separate small bowl mix together ¾ cup white sugar, ¼ cup Instant ClearJel,¼ teaspoon salt and whisk together. Pour the sugar mixture over the fruit and use a rubber spatula to fold the sugar into the fruit until it's completely coated with no dry spots left.
- Pour the fruit mixture into the pie crust, spread into an even layer, and transfer to the refrigerator until you're ready to put the top crust on.
- Weave a lattice crust, (see instructions below) then tuck any loose ends underneath the overhang of the bottom crust and pinch the edges into a decorative border. Brush the crust with the 2 tablespoons cream and sprinkle with 2 tablespoons sparkling sugar.
- Place the pie on a baking sheet lined with aluminum foil to catch any spills. Bake for 50-55 minutes at 400°.
- Remove from oven and let cool to room temperature. Serve.
Notes
- To make a lattice crust, roll out dough and cut into 1-inch strips using a ruler and pizza cutter.
- Weave strips evenly over the pie filling, folding alternate strips back as you add new ones for a pattern.
- Pinch and flute the dough edges or use a fork to press decorative ridges.
- Keep pie crusts cold while assembling to ensure flakiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 5mg | 2% |
| Sodium | 286mg | 12% |
| Potassium | 435mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 56.3mg | 63% |
| Calcium | 111mg | 11% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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