Strawberry-Rhubarb Pie with Sour Cream Crust Recipe
"In this pie, sweet strawberries and tart rhubarb make a harmonious sweet-tart filling. The crust has a bit of richness from sour cream, and though rolling out pie dough can be a challenge, you can manhandle this dough a little without fear of toughening it up. Once the pie is finished baking, be sure to wait until it’s totally cooled to let the filling set, then enjoy with a scoop of ice cream. Special equipment: A 1-inch round cutter is needed to cut out the vents in the top crust of the pie. You’ll also need an instant-read thermometer and a pastry brush for this recipe...."
INGREDIENTS
•
2 1/2 cups all-purpose flour
•
2 tablespoons granulated sugar
•
1/2 teaspoon salt
•
1/2 cup shortening
•
10 tablespoons unsalted butter
•
1/2 cup plus 2 tablespoons sour cream
•
All-purpose flour
•
1 1/4 cups granulated sugar
•
1/2 cup cornstarch
•
2 pounds rhubarb stalks
•
1 pound strawberries
•
2 teaspoons lemon juice
•
1 large egg white
ADVERTISEMENT