STRAWBERRY RHUBARB PIE | BLUE FLAME KITCHEN
Sweet strawberries and tart rhubarb are the perfect match. This classic pie is a must to make over the summer season.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Roll out half of pastry on a lightly floured surface. Fit into a 9 inch pie plate, allowing for 1/2 inch overhang; set aside.
- Roll out remaining dough into an 11 inch circle. Cut into 1/2 inch wide strips; set aside.
- Combine sugar, brown sugar, flour, cornstarch, cinnamon and nutmeg in a large bowl. Stir in rhubarb and strawberries until thoroughly combined; spoon into crust. Arrange pastry strips on top in a lattice pattern. Trim, fold and flute edges of pastry.
- Bake for 10 minutes. Reduce temperature to 350°F and continue baking until pastry is golden brown and filling is bubbly and thickened, about 45 - 50 minutes. Cool pie on a rack.
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