strawberry rhubarb pie

How To Make strawberry rhubarb pie

• 1

  Preheat oven to 400 degrees F.
• 2

  On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate.
• 3

  Stir together rhubarb, strawberries, sugars, lemon juice and zest, salt and tapioca in a large bowl. When well mixed, evenly fill the bottom pie crust and dot with the bits of unsalted butter.
• 4

  Roll the second half of the pie dough into another circle and cut into strips to make a lattice crust. For a 9 inch pie, I use 14 strips. Here is a video which shows how to make a lattice crust - it's easy to do! http://www.saveur.com/article/Video/VIDEO-How-to-Weave-a-Lattice-Top-for-Pies Put the pie on a cookie sheet that has been covered with some foil - this pie usually bubbles over so save yourself some oven clean-up!
• 5

  Make an egg wash by beating together the egg yolk and water. Use a pastry brush and gently brush the top crust of the buy. (This will give the pie a golden brown crust as it bakes.) If you like, sprinkle some coarse sugar crystals on the top as well.
• 6

  Bake for 20 minutes at 400 degrees F, then lower the oven temperature to 350 degrees F and bake 30-45 minutes more until the crust is beautifully golden and the filling is vigorously bubbling.
• 7

  As the pie cools the filling really thickens up and makes for easier and neater serving. If you can't make yourself wait that long (or you just love warm pie) - get the bowls out and the pure vanilla bean ice cream too!
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