STRAWBERRY RHUBARB PIE
This recipe has been inspired by the pie I make that my mother loves most. She has always said that when you put rhubarb in a pie recipe, always add an egg in the filling. Created for RSC #11.
Provided by Leggy Peggy
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- CRUST.
- In a large bowl, sift together flour and salt.
- Rub or cut (using a pastry cutter or two knives) the butter into the flour mixture, until it all looks like small peas.
- Beat together egg, cold water and lime juice.
- Gradually add liquid mixture to flour mixture, stirring gently with a fork. You may need to add the 6th tablespoon of cold water. Do not overwork the dough or your crust will be tough.
- Shape mixture into two balls, wrap each in wax paper and refrigerate for 20 minutes.
- FILLING.
- Combine all the filling ingredients, in a large bowl, in the order listed. Stir well and let sit for 10-15 minutes.
- Just before rolling out the pie crust dough, start to pre-heat the oven to 400°F.
- ASSEMBLE.
- Flatten and roll out one ball of pie crust and use it to line a 9 or 10-inch pie pan. I use a 10-inch pan. For ease of handling, roll out the crust between two sheets of floured wax paper; also flour the rolling pin.
- Pour pie filling into crust.
- Flatten and roll out second ball of pie crust. Use it to cover the filling, then crimp around the edges.
- Cut air slits.
- Brush top crust with finishing lime juice and sprinkle with sugar.
- BAKE.
- Put in 400°F oven for 40 minutes or until rhubarb is tender.
- Let rest for at least 60 minutes (one hour) before slicing.
Nutrition Facts : Calories 483.6, Fat 20, SaturatedFat 12.1, Cholesterol 91.1, Sodium 322.2, Carbohydrate 71.7, Fiber 2.5, Sugar 37.4, Protein 6.4
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