This is the perfect pie crust. It’s light, buttery, and flaky. The sweet strawberries come together with the tangy rhubarb for the perfect bite.
| Prep Time | 30 minutes |
| Cook Time | 50 minutes |
| Servings |
slices
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Ingredients
For the filling
- 2 1/2 cups strawberries cleaned hulled and cut in half
- 2 1/2 cups rhubarb cleaned, cut into 1/2 inch cubes
- 2/3 cups sugar
- 2 T corn starch
- 1 Lemon zested and juiced
- 1 tsp salt
Ingredients
For the filling
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Instructions
- In the bowl of a food processor add the flour, salt, sugar and butter and pulse until butter is the size of a pea. Add the cold water 1 tablespoon at a time while pulsing until mixture comes together and forms a ball. Divide in half and wrap in saran wrap and refrigerate.
- Mix all the filling ingredients in a large bowl Preheat the oven to 350 degrees.
- Roll the dough out on a floured surface with a rolling pin. Place it on the bottom of a pie pan. After rolling the 2nd dough out, slice it into 1/2 strips to make the lattice work for the top of the pie. Brush with beaten egg and sprinkle with a tablespoon of sugar. Bake for 50 minutes.
Recipe Notes
Feel free to use all strawberries or all rhubarb when making this pie. If you use all rhubarb, you might want to add a little extra sugar to sweeten it up. © Galley Chef All Rights Reserved