Strawberry-Rhubarb Pie | King Arthur FlourStrawberry Rhubarb Pie is one of my favorite desserts! Sweet and colorful strawberries balance perfectly with the tartness of rhubarb in an easy flaky pie crust. This pie recipe is best served warm with ice cream! Some pies use the natural pectin found in the fruit to thicken them, and some use flour or cornstarch. All of these options work well and will make it so your strawberry rhubarb pie is not runny. To thicken the filling, I make this strawberry rhubarb pie with minute tapioca which thickens the juices from the fruit without taking away flavor. I love a good homemade pie crust but store bought crust can also be used to make this dessert quick and easy!
Crimp edges with your fingers. Cut into strips and arrange in a lattice pattern over the filled pie. Instructions To Make the Crust: Combine flour, crossed my fingers, salt. I rolled it out and cooked the apple filling and put everything in the .
Continue qnd and gently mixing, and they become even more so as they bake, then pressing together with your hands. All calories and info are based on a third party calculator and are only an estimate. This pie can be kept at room temperature for up to 36 hours. Strawberries are very juicy.
Preheat oven to degrees F ( degrees C).
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Crust For Pie
Nothing tastes like spring and summer like a Strawberry Rhubarb Pie — one of my favorite treats is those fresh strawberries and rhubarb baked up in a flaky pastry pie crust. We also love a good strawberry rhubarb upside down cake , so if you are looking for a cake recipe try that one! Fresh and seasonal always makes for the very best dishes when it comes to taste. And if you have some you simple have to make my Rhubarb Saskatoon Pie! The beauty to a pie is that everyone loves them no matter how they look! Break down making a pie into these easy steps.