Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie



1 ¼ cup white sugar
½ cup all purpose flour
1 lb fresh rhubarb chopped
4 cups fresh strawberries (hulled)
3 tbsp unsalted butter
1 egg yolk
1 tbsp milk
1 9” double crust pie

1. Preheat oven to 400F.

2. In a large mixing bowl combine the flour and 1 cup of sugar, add fruit and allow to sit for 1 hour. Natural juices from the fruit will be extracted and the mix will become slightly wet.

3. Add filling into base of pie crust and pour over melted butter or cut butter into small cubes and disperse as evenly as possible.

4. Cover with top crust, crimp edges and seal using milk.
5. Using a pastry brush apply yolk to top crust then sprinkle with remaining sugar.

6. Using a knife make incisions in the top of the crust to allow steam to escape. You may also make designs and cut a larger hole in the center if you like.

7. Bake for 35-40 minutes or until golden brown and bubbling away! Allow to cool on a rack for at least 30 minutes prior to serving.

TIPS:
The type of pan used is crucial for a perfect pie. Glass, dark, or a dulled metal pans are best. An evenly browned crust is a must!

Only use egg, milk or cream to brush the top of the pie crust. Butter will burn.

If the pie filling is runny, return it to the oven for 10 min.

Generally you can test the doneness by inserting a knife into the center of the pie and having it come out clean.