Strawberry Rhubarb Pie

Course: Dessert

Cuisine: American

Keyword: strawberry rhubarb pie, rhubarb, strawberry, pie

Cook Time: 30

Total Time: 30

Servings:

Calories: 729kcal

Author: Laureen King

Made from scratch Strawberry Rhubarb Pie combine the tart flavour of rhubarb with sweet strawberries in a flaky homemade pastry.

Whisk the flour and salt together.
Cut the chilled butter into the flour using a pastry blender. Blend until the mixture forms pea size balls.
In a small cup stir together the egg yolk and 3 tablespoons of cold water.
Add the egg mixture to the flour mixture and with pastry blender combine until dough starts to come together, add a bit more water if needed.
Form into a disk, cover with plastic wrap and refrigerate for 30 minutes.

Using a cast iron skillet or heavy pan cook the rhubarb and strawberries over medium-high heat for about 10 minutes, until the fruit has reduced down a bit.
Remove from heat and add the sugar and tapioca, combine well.
Divide the fruit filling equally into 4 ramekins. (8 oz size)
Roll the pie dough to 1/4 inch thickness.
Cut 4 circles of pie dough using a cookie cutter, a bit larger than ramekin circumference.
Top the fruit filling with the pie dough, folding in the edges.
Using a fork poke a few holes into pie crust.
Sprinkle the top with 1 teaspoon of granulated sugar.
Bake at 350º F for 30 minutes or until crust is golden brown.
Serve with vanilla ice cream or whipped cream.