Ingredients with Measurements:
- 1 pre-made pie crust
- 2 cups sliced rhubarb
- 2 cups sliced strawberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the sliced rhubarb, sliced strawberries, sugar, cornstarch, and salt. Mix well.
3. Roll out the pre-made pie crust and place it in the 9-inch pie dish.
4. Pour the fruit mixture into the pie crust.
5. Cut the unsalted butter into small pieces and scatter them over the top of the fruit mixture.
6. Roll out the remaining pie crust and cut it into strips.
7. Place the strips of pie crust over the top of the fruit mixture in a lattice pattern.
8. Brush the beaten egg over the top of the pie crust.
9. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. Remove the pie from the oven and let it cool for at least 30 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- 375°F (190°C)
Serving size:
- 8 servings
Nutritional information:
- Calories: 300
- Fat: 10g
- Carbohydrates: 51g
- Protein: 2g
- Fiber: 2g
- Sugar: 34g
Substitutions for ingredients:
- You can use frozen rhubarb and strawberries if fresh ones are not available.
Variations:
- You can add a teaspoon of vanilla extract to the fruit mixture for extra flavor.
- You can use a crumb topping instead of a lattice crust.
Tips and tricks:
- Make sure to let the pie cool for at least 30 minutes before serving to allow the filling to set.
- If the edges of the crust start to brown too quickly, cover them with strips of aluminum foil.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Fresh strawberries or rhubarb slices.
Pairings:
- Serve the pie with a cup of coffee or tea.
Suggested side dishes:
- A side of fresh fruit or a green salad.
Troubleshooting advice:
- If the filling is too runny, add more cornstarch next time.
- If the crust is too dry, brush it with a little bit of milk before baking.
Food safety advice:
- Make sure to wash the rhubarb and strawberries thoroughly before using them.
Food history:
- Strawberry rhubarb pie is a classic American dessert that dates back to the early 1900s.
Flavor profiles:
- The pie has a sweet and tangy flavor from the combination of strawberries and rhubarb.
Serving suggestions:
- Serve the pie warm or at room temperature.
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