Strawberry Rhubarb Pie
Ingredients
- Strawberry Rhubarb Ingredients
- 4 cups rhubarb chopped into bite size pieces
- 4 cups fresh strawberries I left mine whole, but cut in half if large
- ¾ cups sugar
- 2 tablespoon minute tapioca
- Pie Crust Dough Ingredients
- 1 ¾ cups all purpose flour
- pinch of salt
- 5 ½ ounces butter cubed and chilled
- 1 egg yolk
- 3-4 tablespoon cold water
Instructions
- To Make Pie Crust
- Sift flour and salt together.
- Cut butter into flour with pastry blender mixing until forms pea size balls.
- In small cup mix together egg yolk and 3 tbsp. cold water.
- Add egg mix to flour mixture and with pastry blender combine until dough starts to come together, adding a bit more water if needed.
- Form into disk, cover with plastic wrap and refrigerate for 30 minutes.
- To Make Strawberry Rhubarb Filling
- In large pot over medium high heat cook rhubarb and strawberries for about 10 minutes until fruit has reduced down a bit.
- Remove from heat, add sugar and tapioca, combine well.
- Divide fruit into equal portions in ramekins.
- Roll pie dough to ¼ inch thickness.
- Using cutter a bit larger than ramekin circumference, cut 4 circles.
- Top fruit with pie crust, folding in edges.
- With fork poke a few holes into pie crust.
- Sprinkle top with 1 teaspoon of sugar.
- Bake at 350 degrees for 30 minutes or until crust is nicely browned.
- Serve as is or with a scoop of vanilla ice cream.
Nutrition
For another great strawberry rhubarb pie check out my recipe for Strawberry Rhubarb Mousse Pie