Strawberry Rhubarb Pie

Strawberry Rhubarb Pie
23
2 Reviews
Classic summer flavors. This strawberry rhubarb pie is flavored with grated orange zest.
25 min
Prep Time
2:20
Total Time
8 servings

Ingredients

Crust

2 cups
all-purpose flour
1/4 teaspoon
salt
2/3 cup
cold Land O Lakes® Butter
4 to 5 tablespoons
cold water

Filling

3 cups
halved fresh strawberries
2 cups
fresh rhubarb*
1 cup
sugar
1/4 cup
cornstarch
2 tablespoons
freshly grated orange zest

Topping

1 tablespoon
milk
1 tablespoon
sugar
 
*Substitute sliced frozen rhubarb, thawed, well-drained.

Directions

  1. Heat oven to 425°F.
  2. Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
  3. Shape pastry into ball; divide in half. Shape each half into ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
  4. Roll out other pastry ball on lightly floured surface into 12-inch circle. Fold into quarters. Place into 9-inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
  5. Combine all filling ingredients in bowl; toss lightly to coat fruit. Spoon into prepared crust.
  6. Roll out remaining pastry ball on lightly floured surface into 11-inch circle. Cut out 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips, 1 inch apart, over filling. Place 5 strips at right angles to strips already in place. Trim ends. Fold remaining edge of bottom crust over strips; crimp or flute edge. Brush crust with milk; sprinkle with 1 tablespoon sugar.
  7. Bake 55-65 minutes or until crust is golden brown and juice begins to bubble. (If browning too quickly, cover pie loosely with aluminum foil.) Cool pie 1 hour before serving.

Recipe Tips

Pie may bubble over in oven. For easy cleanup, place sheet of aluminum foil on oven rack beneath pie to catch any drips.

Nutrition Facts (1 serving)

Calories
400
Cholesterol
40mg
Carbohydrates
60g
Protein
4g
Fat
16g
Sodium
210mg
Dietary Fiber
3g

Recipe Comments and Reviews

Rating

The dough recipe didn't give the results I was looking for. The cake was hard like a stone.. The fillinfgitself was ok, maybe it can be used with another dough recipe..

Rating

Excellent!

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