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#Strawberry rhubarb pie plus

Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.

2 Tablespoons unsalted chilled butter, cubed.

#Strawberry rhubarb pie plus

½ cup ice water or you could use buttermilk plus more if needed.

1 cup (2 sticks) unsalted butter, cold and diced.

Non-active Time: 4 hours for the dough to rest and pie to set and cool completely Ingredients For pie crust (makes enough for top and bottom layers)

Strawberry Rhubarb Ricotta Skillet Buckle.

Happy baking!! If you like this recipe you will love these:

This will allow the filling and juices to set up.

Cool the pie for at least 3 hours before slicing.

Loosely tent pie with foil or use a pie shield if you notice the pie crust browning too quickly.

If you’re not sure if your pie is done, look for pink juices to be bubbling from the openings in the lattice.

Metal and ceramic pans impede this.’ So if you have a glass pie plate definitely use that over metal - I use both when I bake so don’t stress if you don’t have a glass one. Here is a the technical reason why this is the case that I learned from a little pie research that I did: ‘Although metal pans conduct heat better, glass more than makes up for that because it is clear, so radiant energy can pass through the pan and help the crust bake.

This is not a standard rule but I always find my pies bake up the best when I use my glass pie plate.This is optional but a good way to ensure an evenly baked crust. The hot baking sheet will also help set the bottom crust by providing direct heat. Place the pie on the baking sheet to catch any juices that bubble out of the pie. Place a rimmed baking sheet in the oven as it preheats.Make sure to transfer the fruit into the pie using a slotted spoon leaving behind as much of the juices behind in the bowl.A sprinkle of coarse sugar gives the top some sparkle and crunch. Egg wash is also great brushed on the lattice crust to assist with browning.Both act as barrier as the pie bakes but don’t interfere with the flavours in the filling. Or another option is use a bit of your egg wash to brush the bottom crust before adding the filling. I like to dust the base of my pie crust with a little bit of flour and sugar. If you are worried about a soggy crust, here’s a quick tip.Refrigerate the filling before you need it. Keep everything cold. Refrigerate (or freeze) the prepared pie before baking for 15 min or up to 1 hour. My #1 tip: Keep the dough, filling, and prepared (unbaked) pie as cold as you can at all times.Tips for Making a tasty no fail Strawberry Rhubarb Pie You will be pleasantly surprised at how well frozen produce can work in this pie! I also recommend dabbing them with a couple paper towels to remove any excess moisture. When using frozen berries and rhubarb in this pie, simply thaw them completely in a strainer and drain them really well. Just arrange the slices in a single layer on baking sheets, then once they are frozen, place them in freezer bags and you have frozen fruit that is easy to measure and scoop out. The same can be done with the strawberries. I love to buy a lot of rhubarb when it’s in season, slice it into small pieces, and freeze it for later use. When I have the freezer space for extra frozen fruit I actually like to freeze my own. Nothing beats using fresh fruit in a pie but you can absolutely use frozen fruit in this pie. The filling is juicy but holds together enough to cut beautiful clean slices. If you don’t have one or don’t prefer using one - there are easy alternative instructions in recipe notes below. You just throw together some freshly-chopped fruit, some sugar, a bit of a thickener and you are good to go! I usually make my own pie crust, but when I’m short on time, I don’t mind using a good all butter store bought one too! You will love how easy this pie dough comes together in the food processor. I love fresh fruit pies because they are so simple and delicious. Top with a scoop of vanilla ice cream or a dollop of whipped cream and you have yourself the most perfect dessert! This classic Strawberry Rhubarb Pie is a spring and summertime favourite! A flaky, buttery homemade crust is filled with sweet fresh strawberries paired with tart rhubarb and a hint of orange zest.