Sally's Baking Addiction Strawberry Rhubarb Pie
Are you looking for a delicious and easy dessert recipe to impress your family and friends? Look no further than Sally's Baking Addiction Strawberry Rhubarb Pie. This recipe is perfect for any occasion and is sure to be a hit with everyone who tries it.
Ingredients
For the crust:
- 2 and 1/2 cups (315g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup (230g) unsalted butter, cold and cubed
- 1/4 to 1/2 cup (60-120ml) ice water
For the filling:
- 1 and 1/2 cups (300g) granulated sugar
- 1/4 cup (31g) cornstarch
- 1/4 teaspoon salt
- 4 cups (560g) chopped rhubarb
- 2 cups (300g) chopped strawberries
- 1 tablespoon (14g) unsalted butter
- 1 large egg, beaten
Instructions
1. Make the crust:
- In a large bowl, whisk together the flour, salt, and sugar until combined.
- Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, stirring with a rubber spatula until the dough comes together in a ball.
- Divide the dough in half, flatten each half into a disk, and wrap in plastic wrap. Chill in the refrigerator for at least 2 hours or overnight.
2. Make the filling:
- In a large bowl, whisk together the sugar, cornstarch, and salt until combined.
- Add the chopped rhubarb and strawberries and toss to coat.
- Let the mixture sit for 10 minutes to release juices.
3. Assemble the pie:
- Preheat the oven to 400°F (204°C).
- On a floured surface, roll out one disk of chilled dough into a 12-inch (30cm) circle.
- Transfer the dough to a 9-inch (23cm) pie dish and trim the edges.
- Add the rhubarb and strawberry mixture to the pie dish and dot with butter.
- Roll out the second disk of chilled dough into a 12-inch (30cm) circle and use a pastry cutter or knife to cut strips for the lattice top.
- Arrange the strips in a lattice pattern over the filling.
- Brush the beaten egg over the top of the crust.
- Bake for 20 minutes, then reduce the oven temperature to 350°F (177°C) and continue baking for an additional 35-40 minutes or until the crust is golden brown and the filling is bubbling.
- Let the pie cool completely before serving.
Baking Tips
To ensure your Strawberry Rhubarb Pie turns out perfectly every time, follow these baking tips:
- Use cold butter and ice water to help create a flaky crust.
- Chill the dough for at least 2 hours before rolling it out.
- Let the filling sit for 10 minutes before adding it to the crust to release juices.
- Use a pastry cutter or knife to cut the lattice strips evenly.
- Brush the beaten egg over the top of the crust to help it brown and create a shiny finish.
Now that you have all the information you need, it's time to get baking! Sally's Baking Addiction Strawberry Rhubarb Pie is the perfect dessert for any occasion and is sure to impress. So gather your ingredients, follow the step-by-step instructions, and enjoy the delicious results.