rhubarb strawberry pie, bc fresh rhubarb

By  Brian Faulkner  On

Rhubarb Strawberry Pie

Rhubarb Strawberry Pie
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  1. 1 cup white sugar
  2. 1/2 cup all-purpose flour
  3. 454 g (1 lb) fresh rhubarb, washed and chopped
  4. 680g (1.5 lbs) fresh strawberries - washed, hulled and quartered
  5. 1 prepared 9 inch double crust pie - prepared as per crust recipe with top layer reserved
  6. 2 tablespoons butter
  7. 1 egg yolk (beat with 1 tbsp water)
  8. 2 tablespoons white sugar
  1. Preheat oven to 400 degrees °F (200 degrees °C).
  2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
  3. Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
  4. Using a pastry brush apply egg wash to top crust,. Sprinkle crust with sugar and cut small holes in top to let steam escape.
  5. Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
  1. Works great with store bought pie dough - be sure to buy enough for the top!
BCfresh Vegetables

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