Strawberry Rhubarb Pie Recipe
warm flaky pastry / strawberry-rhubarb filling / vanilla bean gelato / whipped cream
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Ingredients
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Pie Crust
Method
Preparation
- 1
Make the Pie Crust
In a large bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until the mixture forms a ball. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- 2
Prepare the Filling
In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, and cinnamon. Toss until well combined.
- 3
Assemble the Pie
Preheat the oven to 425°F (220°C). Roll out one disc of dough to fit a 9-inch pie pan. Place the crust in the pan and fill with the strawberry-rhubarb mixture. Roll out the second disc of dough and place over the filling. Seal the edges and cut slits in the top crust for steam to escape.
- 4
Bake the Pie
Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for 40-45 minutes, until the filling is bubbly and the crust is golden brown.
- 5
Serve
Let the pie cool for at least 30 minutes. Serve warm with scoops of vanilla bean gelato and a dollop of whipped cream.
