Strawberry-Rhubarb Pie


This scrumptious strawberry-rhubarb pie is the prettiest pie we ever did see.

Strawberry-Rhubarb Pie
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  1. 5 cups all-purpose flour
  2. 1 cup sugar, divided
  3. 2 teaspoons salt
  4. 2 cups cold unsalted butter, cut into ½-inch pieces
  5. 1 cup ice water
  6. 2 pounds fresh strawberries, hulled and sliced
  7. 2 cups diced fresh rhubarb
  8. 3 tablespoons cornstarch
  9. 1 large egg, beaten
  1. In the work bowl of a food processor, pulse together flour, ¼ cup sugar, and salt. Add butter, and pulse until mixture resembles coarse crumbs. With food processor running, add 1 cup ice water in a slow, steady stream just until dough comes together. Divide dough in half, and shape each into a disk. Wrap in plastic wrap, and refrigerate for 1 hour or for up to 24 hours.
  2. Preheat oven to 375°. Spray a 9-inch square baking dish with nonstick cooking spray. Remove dough from refrigerator, and let stand at room temperature for 10 minutes.
  3. In a large bowl, stir together strawberries, rhubarb, cornstarch, and remaining ¾ cup sugar; set aside. On a lightly floured surface, roll one dough disk to a 13-inch square; press into bottom and up sides of prepared pan. Pour strawberry mixture into pan. Roll remaining disk to a 9-inch square, and cut into ½-inch-wide strips. Arrange dough strips in a diagonal lattice pattern over strawberry mixture. Trim excess dough, and crimp edges of top and bottom crust together to seal. Brush top crust with beaten egg.
  4. Bake for 40 to 45 minutes or until bubbly and golden brown. Let cool for 30 minutes before serving.
  1. One (10-ounce) package frozen diced rhubarb can be substituted for fresh rhubarb.
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